Subject: rosti potatoes?
Date: Tue, 05 Nov 1996 04:23:15 -0800
Does anyone have a recipe for rosti potatoes? This is a Swiss way of
cooking potatoes and I have been unable to locate a recipe for this. Any
help would be appreciated. Thanks!
From: jbird[at]cid.org (Jim Bird)
Date: Mon, 4 Nov 1996 16:01:37
For what it is worth, I was flipping through the November 96 issue of Sunset
magazine while waiting for the supermarket line to move, and noticed that they
have a recipe for Rosti. If you're in the west (or a subscriber) you can pick
From: Mary Ash
Date: Mon, 04 Nov 1996 18:42:38 -0800
These are soooo rich and fattening. Only make them for treats but they
are worth every bite.
* Exported from MasterCook *
Recipe By : Bon Appetit Country Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Eggs, Cheese And Etc. Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Gruyere cheese -- shredded
1 cup cream -- optional
1/2 cup butter
1 1/2 pounds potatoes -- peeled and grated
salt and pepper -- to taste
Stir the cheese into the cream, if used. Melt the butter in a large,
heavy skillet. Sprinkle the grated potatoes with salt, pile into the pan
and fry for about 20 minutes, turning occasionally. Halfway through
cooking, add the cheese (or cream and cheese). When the potatoes are
tender, turn Rosti onto a warm plate and serve with a fresh salad and a
Serves 6 at 375 calories per serving
- - - - - - - - - - - - - - - - - -
From: hblarson[at]mcs.net (Howard Larson)
Date: Tue, 05 Nov 1996 00:23:59 GMT
There is a recipe at URL
From: mmeister[at]sprintmail.com (M. Meister)
Date: Tue, 05 Nov 1996 02:57:58 GMT
It's really easy. All you do is grate some peeled Yukon Gold potatoes
or other yellow-fleshed potato in the food processor. While you are
doing this, put a little oil in a frying pan and heat it up to about
medium or just a little less. Grab handfuls of grated potatoes and put
into frypan sort of spreading them out as you go. Press with a pancake
turner (food-turner, spatula ). Flip entire cake when the bottom is
brown and cook on other side until done.
Traditionally, the Swiss boil the potatoes first then peel them and
cut them into julienne strips. The strips are then tossed into the
frying pan and tossed around until cooked. Then you press the whole
thing into a cake and fry until crispy on the bottom. Upend onto a
roesti platter with the crispy side up.
Serve with cornichons (sour dill gherkins) small pickled onions like
you would serve with raclette. You can also melt some gruyere on top
of the potato cake during the last portion of the cooking and make
slight depressions in it. Crack eggs into the depressions, put a lid
on the pan until the eggs are cooked. Cut into wedges with an egg for
The Bearnaise saute onion and bacon until the onion is soft (do not
brown the bacon) and mix with the potatoes. Then cook as usual.
Date: Tue, 05 Nov 1996 00:46:32 -0800
An issue of Cook's Illustrated (within the past year) had a
special-feature article on Rosti.
Date: Tue, 05 Nov 1996 09:33:45 +0100
No big mystery in roesti, but as traditional dishes go, you have two
Swiftian clans that will fight bitter wars on whether they should be
made from raw or boiled potatoes.
The potatoes (either raw or boiled for about ten minutes) should be very
coarsely grated. Add salt, pepper and nutmeg to taste. In a frying pan,
heat clarified butter in very generous quantities (the traditional
recipe calls for one third of the weight of the potatoes), form potatoes
into small cakes and let cook, without stirring, over low heat until
golden brown on the bottom (20 to 25 minutes). When golden brown, add
two tablespoons of milk and let cook over low heat for another ten
Roesti Bernese style include fried bacon. For roesti Zurich style, cut
the potatoes in thin slices instead of coarsely grating them.