The result is an incredibly crispy crust on the outside and a creamy, soft inside. Here’s how to make them:<\/p>\n\n\n\n
\ud83e\udd54 Perfect Homemade R\u00f6sti
What you’ll need:
800 g potatoes (ideally cooking type B or C – those that contain more starch)
1 teaspoon salt
A pinch of freshly ground pepper
Butter (ideally clarified – ghee) or good quality oil
Optional for aroma: fresh rosemary or thyme
Working procedure (Raw potato method):
Grating: Peel the potatoes and grate them on a coarse grater. Long strips create the best texture after frying.
Draining (Key to success): Place the grated potatoes in a clean towel and squeeze them well. You need to get as much liquid out of them as possible, otherwise the R\u00f6sti will stew rather than fry and will not be crispy.
Seasoning: Place the squeezed potatoes in a bowl, season with salt and pepper. Stir and start frying immediately (salt draws out more water, so don’t delay).
Frying: Heat the butter\/oil in a frying pan. Spread the potato mixture over the entire surface of the pan in an even layer (about 1\u20132 cm high). Press them lightly with a spatula.
Patience: Fry over medium heat for about 10\u201312 minutes on one side. Do not move them until a firm golden crust forms on the bottom.
Turning: Turn the R\u00f6sti over with a large plate (slide them onto the plate, cover the pan with the lid and turn). Add another piece of butter to the pan and fry for another 10 minutes on the other side.
\ud83d\udca1 Tips for the best R\u00f6sti:
From pre-cooked potatoes: If you want your R\u00f6sti to be even softer, cook the potatoes whole in their skins the day before (only half, \u201cto the bite\u201d). Peel and grate them the next day. They\u2019re incredibly creamy.
Onion upgrade: You can add finely chopped onions or bacon bits to the mixture for a richer flavor.
What to serve with: The Swiss love them with oxtail, saut\u00e9ed spinach, or just a dollop of sour cream.
R\u00f6sti are a great breakfast, but they also make a luxurious side dish to meat. Do you prefer the pure potato version, or would you try adding a little grated cheese (like Emmental) to make them stretchy?<\/p>\n","protected":false},"excerpt":{"rendered":"
The result is an incredibly crispy crust on the outside and a creamy, soft inside. Here’s how to make them: \ud83e\udd54 Perfect Homemade R\u00f6stiWhat you’ll need:800 g potatoes (ideally cooking […]<\/p>\n","protected":false},"author":2,"featured_media":17821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17820"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17820\/revisions"}],"predecessor-version":[{"id":17822,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17820\/revisions\/17822"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/17821"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}