Perfect Potato Rösti

Right Folks,

I am inspired to share my rösti recipe after eating a decent one in a quaint roadside joint last month in Ontario. We were on a family break, about a 4 hour drive from Toronto. This was April, so finally the snow had mostly left the city, but as we drove up north we realized it was still a proper winter wonderland around there. Crazy! We had roughly 2 hours on a highway to start with. To a foreigner, or at least to yours truly, Canadian highways are just a big free-for-all. Imagine 8 lanes on each side, left and right ramps, and collectors. All a mystery to me. I drive as fast as allowed in what I assume is the fast lane, keeping my eye on the many dickheads overtaking me seemingly from all sides. Anyway, once off the highway, we had roughly 2 hours of smaller roads, one lane in each direction, driving through small towns and a lot of farmland. Heaven!! Here is a map of our journey from Toronto.

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We found a lovely little restaurant halfway between Peterborough and Bancroft. It’s a Swiss restaurant run by an old Swiss guy and his wife, with tarts and massive röstis. Some of their rösti come with all the usual North American toppings, but I chose their classic rösti served in a massive skillet with a chicken schnitzel, fried egg, fried onions and sour cream on top… I know, I know.

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So now that you know why I have rösti on my mind, let me tell you that you have come to the right place to learn how to make your very own potato rösti. I have been making these tasty suckers for over 20 years. I have completely ruined some, made some amazing ones, and made every other type of average rösti in between. What I am sharing with you here, is a foolproof rösti recipe, that can be kept for later use or eaten immediately. Potato rösti is a versatile dish. You can have it for breakfast, lunch and / or dinner. I am leaving the toppings choice up to you, and giving you just the basic rösti technique here. I have faith in you. If you do run into trouble with this or any other of my dishes you attempt, contact me and I’ll try to help.

Ingredients:

Potatoes
Salt and Pepper
Oil

Attention! You need your country’s version of yellow waxy potatoes. Don’t use the white one please. You will end up with a slimy mess…

Technique:

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PEEL your spuds while keeping them in a bowl of cold water.

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GRATE all your potatoes.

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WASH your grated potatoes.

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DRAIN and lay potatoes on a clean t-towel.

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ROLL like this and squeeze like crazy over a sink.

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PLACE your squeezed and drained potato in a bowl and SEASON with salt and pepper.

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HEAT some oil in a pan, medium heat.

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ADD your seasoned potatoes, pushing them down at the edges.

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TIDY UP the sides and continue to cook on medium for 8 minutes.

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FLIP carefully the bottom. It should be nice and golden.

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COOK for another 8 minutes then BAKE for 20 minutes.

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FLIP onto a cooling wire.

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You can eat your perfect rösti right away or save it for later. You can slice it when cool and re-heat it in wedges. I did an instagram post a while ago serving it with caviar and sour cream.

Michael