Potato Rösti - Episode 5.3

Potatoes have to be my favourite vegetable. There is no bad way to eat them, roasted, mashed, fried... Of all of these methods, those that have "crunchy bits" are even more delicious. Potato Rösti, therefore hit the mark as a double winner. The grated potatoes have so many crispy bits, and when paired with something soft and creamy, the match is just perfect.

Many cultures have a version of the rösti. They are a traditional dish of Switzerland.  A quick search on the internet shows a variety of methods, some including egg and flour. These are problematic for a coeliac, due to the use of gluten rich flour.
This recipe, has no flour, so no issues for those avoiding gluten. They hold together well, have the right amount of crunch, and are quick to prepare. Perfect for brunch, or a light meal.
The only drawback is that you need to prepare them and eat them straight away. They are no good to prepare the night before, or to reheat.

You can use any waxy potato. For a change, use 1 kg of patato and 1 kg of sweet potato. Try adding some fresh herbs, bacon batons or grated zuchinni.

I often serve these with a poached egg for brunch, or with smoked salmon, avocado and creme fraiche. However you like them, they are quick and easy to prepare.

Recipe
2 kgs potatoes peeled
1 large brown onion
60 g butter, melted
salt and pepper to taste
vegetable oil

1 avocado
125 g creme fraiche
300g smoked salmon

Grate the onion and potato coarsely.

Place the vegetables in a colander. Using your hands, squeeze out as much of the liquid as you can.

Transfer to a bowl and add the melted butter, salt and pepper. Mix until well combined.

Add oil in a heavy based frypan to a depth of 1 cm. When it reaches 200°C spoon approximately 1/3 cup of the mixture into the pan. Flatten the rösti using an egg slide. Only cook 2 rösti at a time, so as to not crowd the pan. Cook 3-4 minutes on each side.

Transfer cooked rösti to a tray lined with paper towel to absorb the oil. Repeat with remaining batter.

Serve immediately.

updated June 2023