Potato Röschti Recipe

Are you one of those people, like me that buys potatoes and has no idea what they’re going to do with them?

Usually when this happens, especially in a household of only 2 some potatoes get wasted before I get an idea.

When I saw this recipe for Röschti, I thought it would be absolutely perfect for us.

Since we are English, obviously potatoes are our beloved friends at the dinner table and this recipe provided me with something new to do with them.

I was so compelled though, by it’s extreme simplicity, no complicated spices to get in the way of the potato flavour, just plain, good, food.

So, yes, it may not be fashionable food with couscous and avocado but it is, amazing, real food.

Here’s my recipe for it

Röschti

Ingredients

4 Large Maris Piper Potatoes

(The potatoes you get are essential for this recipe, you want potatoes that are used for making chips otherwise when grating the potato you’ll end up with mashed potato.)

Salt & Pepper to taste

50g of butter, melted.

Equipment

8 inch frying pan

Spatula

Pastry brush

Plate

Grater

Small microwavable bowl

Large bowl

Makes 2, 8 inch Röschti.

Peel the potatoes.

Boil them until cooked.

Put them under cold running water to cool.

Grate coarsely into a bowl or dish.

Using a pastry brush or similar grease the frying pan all over with the melted butter and on a medium heat add the potatoes in a layer in the pan.

Apply firm pressure to compact the potato and fill the bottom of the frying pan.

Season with salt and pepper.

The secret to making a beautiful looking Röschti in tending to it.

When the potato has been in the pan for a few minutes you will notice that the potato gets more pliable.

Keep going around the sides with a spatula, pushing the potato into the pans shape.

Have a careful peek at the bottom of the Röschti and see if it has a very dark brown colour on the bottom.

If not keep cooking until it does, then gently flip it over using a plate.

If you do not wait until it has darkened there is a lot less structure meaning it could fall apart when you flip.

Season this side now, with salt and pepper.

This is nearly done but not quite, if you take it out at this stage you will have a fragile Röschti.

Cook the other side until a speckley dark brown and serve.

My favourite way to eat Röschti is to have it with coleslaw.

Sooo good!

You can add things to this like bacon & onion, I prefer mine natural though.

If grating potatoes doesn’t sound like your idea of a good time, why not try my recipe for potato fritters?