It’s always interesting to hear how someone makes a dish that is considered a national specialty. When I try out recipes found online and in magazines and books I often wonder how authentic the recipe is or how much it has changed from its origins. I don’t necessarily mind the change if the end product still tastes good, but I wonder what someone who grew up on the stuff would think of the bastardization that has occurred. As I told you a couple days ago, while revealing too much about myself, I started Chef Training in January. Many of the comments on that post asked to know more about the experience, so here’s a little story for you. One of the chef’s is from
To begin with, it’s pronounced Rrrrr-eush-ti. Roll the r, that o with the dots sounds like ‘eu’ and then add a ‘sh’ sound before the final ‘tea’. Chef Swiss had the whole class trying to roll their r’s and would simply sigh and shake his head in frustration when most of the class failed epically. Next, before he could explain how to properly make rösti, he had to emphasize what it was not.
What rösti is NOT:
-Pizza of any sort
-Heavy and flat
And do NOT serve rösti with ketchup, (I think Chef Swiss thinks ketchup should be outlawed altogether, but it should especially never be served with rösti). Certain regions of
So without further ado, here is how you make rösti:
Boil potatoes in skin until tender. Remove from boiling water and cool overnight in the fridge. The next day, remove the potatoes from the fridge, peel them and grate coarsely with a box grater. While grating you must hold the grater above the bowl so that the potatoes fall lightly into the bowl. The potatoes are not to be smushed down by holding the grater against your counter or cutting board. Season the grated potatoes with salt and black pepper. No white pepper. No nutmeg.
Take a non stick pan and melt enough butter to coat the bottom. Drop the potatoes lightly into the pan and let slowly fry over medium heat while giving the pan a shake. Once the potatoes start to colour, you can shape the potatoes around the outside of the pan so that it’s a nice circular shape. Do not push down on the potatoes in the middle, they are to be light and fluffy. Once the potatoes start to dry out a bit, add little balls of butter around the edges and let it melt underneath. After about 10 minutes, when the bottom is browned and will hold together, flip the rösti over and once again add little butter balls around the edges of the pan and let them melt into the middle. The rösti is done when the outside is browned and crispy, but the middle remains soft, light and fluffy. Plate and serve as is.