Originally a breakfast dish invented by farmers in Bern, Switzerland, Potato Rosti is a dish of grated potatoes which are shallow-fried in a pan. Since we love crispy-fried potatoes just as much as the next person, Potato Rosti has the potential to turn into every Indian’s favourite dish! Here’s the recipe.
Grated potatoes cooked until crispy, golden-brown and crunchy—isn't that a dream come true? It certainly is for anyone who loves potatoes, and who doesn’t in this country? We Indians love our potatoes in all its forms, including mashed and stuffed in dough to make delicious parathas. But there’s something about fried potatoes that just woos use like nothing else can. And since that’s the case, Potato Rosti is definitely a dish we Indians will love!
Potato Rosti, also known as rooschti, is not of Indian origin, but like most dishes—and the humble potato itself—we can make it our own because it sounds and tastes like something we’d love. Originally a breakfast dish invented and eaten by farmers in Bern, Switzerland, Rosti is a dish of potatoes which are shallow-fried in a pan. The dish is so revered that most Swiss people consider it to be a national dish—clearly, they love their potatoes just as much as we do! Potato Rosti is usually served with fried eggs and spinach in Switzerland.
The cooking process involved in the making of Potato Rosti is quite simple. Traditionally, Potato Rosti is made with coarsely grated raw potatoes. It can be either pan-fried or baked in an oven. Usually, the fat used to fry the Potato Rosti is butter. Salt and pepper are added as seasonings, but many also add bacon, onions, herbs and even apples to it. Cheese is often added to the baked version of the Potato Rosti. Nowadays, instead of using potatoes, Rosti is also made with sweet potatoes and taro.
However, we’ll go with the classic version which combines potatoes with butter. For this recipe, we’ll add a generous amount of cheese as well. After all, when you get to make a crispy potato dish, why not make it a cheesy snack too? Here’s the recipe.
2 cups waxy potatoes, grated
½ tsp salt
½ tsp black pepper powder
3 tbsp cheddar, grated
1 tbsp butter or ghee, more for cooking
1. Place the grated potatoes in a sieve over a bowl. Squeeze the potatoes to take out the excess water.
2. Transfer the dried potatoes in a large bowl, then add the butter, salt, pepper and cheese.
3. Place a heavy bottomed pan or a cast iron pan on the flame. Melt 1 tablespoon of butter into it.
4. Place all the potatoes in the pan in one perfect circle. You can also make smaller Rosti by placing just handfuls of the potatoes in the pan.
5. Cook the potatoes on one side for 10 minutes on a low heat.
6. Once they turn golden-brown, carefully flip them.
7. Cook the other side for 10 minutes too. Insert a knife into the Rosti. If there’s no resistance, then the potatoes are done.
8. Remove the Rosti from the pan and serve hot with a dip.