Potato Roesti: a Swiss side dish or snack.
What an amazing food! And a fantastic reason to use the Cuisinart Smart Duo that we registered for and owned...for 3 years. (FYI: this recipe was the reason for the inaugural use of this food processor. One use lead me to ask "How have I
not used this fine piece of machinery before?")
How did I even come across Roesti? In a magazine, namely, my new found favorite, Cooks Illustrated. I read and drooled about it the week before Easter (2007). I decided to serve it to my family as an Easter treat. (You may recall, if you are a Sopranos fan, that Janice served Roesti during the episode that night to her family when they were up at their cabin).
Feeling as though I discovered edible gold, I asked a few (many) people if they had ever had it before.
One friend had, and was shocked I knew about it, as well as excited (Roesti is powerful, it has that effect on people). He said he had it while he lived in Switzerland, while being an international CAD of awesomeness (not a surprise to those who know him).
Regardless, it is a bit challenging, but in a good way. Flipping it is a bit of an effort, but you can do it! (heck, I did it!). Other than that, try it out, and let me know what you think. I love it!
Brunch Menu:
Main Entree: Ham (see Easter Menu Post)
Sides: Bacon, Sausage
Side: Potato Roesti
Dessert: Chocolate Bunny Cake (Noritake Mold from Williams-Sonoma)
Drink: Mimosa, Dom St. Michelle
Music: Frank Sintra - Swing is for Young Lovers
Below is the very long cut and paste from cooksillustrated.com. Brilliant, just brilliant!
3/2007
The test kitchen prefers a roesti prepared with potatoes that have been cut through the large shredding disk of a food processor. It is possible to use a box grater to cut the potatoes, but they should be cut lengthwise, so you are left with long shreds. It is imperative to squeeze the potatoes as dry as possible. A well-seasoned cast-iron skillet can be used in place of the nonstick skillet. By adding fried eggs, ham, bacon, cheese, cooked onions, and/or tomatoes, (see specific suggestions below) roesti can be turned into a light meal.
Serves 4 | 1 1/2 | pounds Yukon Gold potatoes (3 to 4 medium), peeled and shredded (see note above) |
| 1/2 | teaspoon table salt |
| 1 | teaspoon cornstarch |
| Ground black pepper |
| 4 | tablespoons unsalted butter |
1. Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in strainer.
2. Wipe bowl dry. Place half of potatoes in center of kitchen towel. Gather ends together and twist as tightly as possible to expel maximum moisture. Transfer potatoes to bowl and repeat process with remaining potatoes.
3. Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
4. Melt 2 tablespoons butter in 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
5. Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plate and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7 to 9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.
Ramping Up RoestiThe Swiss traditionally top roesti with a range of meats, cheeses, and vegetables to create a simple main course. But roesti is not pizza—you must use a light hand with toppings to preserve the potato flavor and proper texture. One topped roesti will serve two as a main course.
- Slide 2 softly fried eggs onto finished roesti and sprinkle with 1/2 cup to 1 cup grated Parmesan cheese and coarse salt to taste.
- Sprinkle 1/2 cup to 3/4 cup shredded Gruyère or Swiss cheese over roesti about 3 minutes before fully cooked on second side. While not traditional, sharp cheddar, Manchego, Italian fontina, and Havarti cheeses taste good, too.
- Drape 4 or 5 slices cured ham or prosciutto over roesti a few minutes before fully cooked on second side. If desired, sprinkle with 1/2 teaspoon minced fresh thyme or rosemary and coarse black pepper and serve with whole-grain mustard.
- Top with 3 or 4 strips crumbled cooked bacon and 1 large onion, sliced thin and cooked in 1 tablespoon bacon drippings or butter until soft and seasoned with salt and lots of black pepper. Sprinkle with sherry vinegar if desired.
- Shingle 1 large tomato (sliced very thin, placed on paper towels, salted for 30 minutes, and patted dry) over roesti a few minutes before fully cooked on second side. (Particularly good when combined with fontina; put cheese down first so that it melts.)
STEP BY STEP: Yes, You Can Juice a Potato 
Excess moisture in the potatoes will cause roesti to cook up gummy in the middle. To remove this moisture, squeeze the shredded potatoes in a kitchen towel. Expect to extract at least 1/4 cup of liquid from 1 1/2 pounds of potatoes. |
STEP BY STEP: 3 Swiss Misses 
PROBLEM: BURNT
With too much butter in the pan or too much heat, the roesti burns in spots. | 
PROBLEM: GUMMY
Potatoes with excess moisture turn the roesti into a gray, sticky mess. |
PROBLEM: CRUMBLY
Rinsing the potatoes washes away excess starch but can leave the roesti with no structure. |
STEP BY STEP: Potato Roesti 
1. RINSE shredded potatoes with cold water in large bowl; drain. | 
2. DRY potatoes in kitchen towel, squeezing to remove excess. |
3. TOSS potatoes with salt, cornstarch, and pepper. | 
4. SPREAD potatoes to edges of skillet, but don't pack down. Cover with lid and cook 6 minutes. |
5. Uncover skillet, then PRESS and shape into uniform, round cake. Cook 4 to 6 minutes longer. | 
6. FLIP to second side and cook until browned. |
