March 22, 2021

The Potato Rosti

Chef Lonny’s Black Box Challenge

The Potato Rosti is a Swiss way of cooking potatoes most famously associated with a dish created in Zurich called a Zuricher. While a Zuricher is always made with veal, there are as many ways to cook a Zuricher as there are restaurants in Zurich.

The one things everyone agrees on is how to make the accompanying potatoes called Rosti’s.

While normally an evening dish, the accompanying potatoes are amazing base for savoury breakfasts.

                

Ingredients

• Russet Potatoes
• Canola Oil
• Salt and Pepper

Instructions 

• Start by heating your pan, use large potatoes, peel cleanly, grate with large hole grater, grate slowly and try to get the potato as long and as stringy as possible.
• Place in a bowl, season with salt and white pepper, mix gently, add in canola oil to give a nice shine, don’t be shy. (do this stage quickly as the longer the grated potatoes sit, the more water they leach out, {water, not so good})
• Place in a hot pan, you want to hear a definite sizzle ( potato screaming in agony) when the potato hits the pan. Use your hands to gently lay the potatoes down.  You can make individual cakes or pan size, pan size is fun as you have to do the big flip. When potatoes are nice and crispy on one side flip, and finish off the second side.
• Serve with whatever topping you like, any kind of cheese, I think brie is my favourite, breakfast meat, fried Onion, Mushrooms. Runny eggs are a must… it is so nice when you break the yoke and it runs into the potatoes. For a vegan twist, use refried beans, grilled tomatoes, and roasted chick peas topped with salsa fresh cilantro
• Finish your potato rosti with chives, or green onions.

Bon Appetit

Chef Lonny

 

 

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