Roesti / Traditional Swiss Potato

‘The way my mother used to cook’. (Serves 6)

Side dish for “Emince de porc”

Ingredients

  • 1-1.5 kg Potatoes (Yukon or Russet), boiled halfway and left in fridge for 2 days

  • 1/2 onion, chopped

  • 3 cloves of garlic, minced

  • 3 slices of smoked bacon, fried and chopped into small pieces

  • 1/2 tsp caraway seeds (optional)

  • Salt and pepper to taste

  • 1 tbsp clarified butter (or 1/2 tbsp regular butter and 1/2 tbsp vegetable oil)

Directions

  • After 2 days remove partially boiled potatoes from fridge and peel. Grate them lengthwise (on grater with large openings).
  • Mix together grated potatoes, bacon, caraway seeds, salt and pepper. Set aside.
  • Heat a non-stick frying pan on medium heat and melt butter. Add onions and garlic, stir-fry until golden.
  • Reduce heat to medium-low. To make the Roesti crispy, it is better to make 3 small and thin portions instead of one large portion, so add 1/3 of the potato-mixture. Stir fry for 3 minutes then form a patty (see picture). Cook for 2 minutes.
  • Flip the Roesti over by holding a dinner plate over the frying pan and flipping it over so that it is transferred to the plate with the cooked side facing up. Slide Roesti back into the frying pan with the browned side facing up in order to cook the other side for 2 minutes.
  • Repeat flipping until both sides are golden brown and crisp. – Slide onto a cutting board and cut wedges to serve with the meat.

Superb ! – ‘Bon appetit’ !

This recipe donated by Montreal-Lakeshore Rotarian, Heinz Ritter.