Rösti recipe: How to make potato rösti
Tess Ward reveals a delicious sweet potato recipe
Potato rösti is a Swiss dish of grated potatoes formed into a small cake and fried. The cakes are flat and round, like a fritter. This dish was originally eaten at breakfast time in Switzerland, but it makes part of a delicious meal for breakfast, lunch or dinner. Express.co.uk talks you through BBC Good Food’s potato rösti recipe.
Looking for a delicious addition to an otherwise boring meal? Whip up some rösti to make it more exciting.
Rösti is typically served with salmon, cabbage, sausages, other meats and cheese.
Sometimes rösti is topped with cheese, spinach, or fried eggs.
READ MORE- Can you freeze potatoes?
We will use your email address only for sending you newsletters. Please see our Privacy Notice for details of your data protection rights.
This rösti recipe takes 15 minutes to prepare and 15 minutes to cook, and serves two people.
It’s super easy – all you have to do is assemble the cakes and fry them.
Rösti can be cooked up to eight hours before serving, so you can get prepared before dinner time if you need to.
Simply warm the rösti for a few minutes in the oven before plating them up.
- 2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated
- 1 medium egg, beaten
- 1 tsp plain flour
- ¼ tsp baking powder
- ½ small onion, finely chopped
- 6 sage leaves, 2 finely chopped, 4 whole
- 3 tbsp sunflower or vegetable oil, for frying
How long do jacket potatoes take in the oven [INFORMER]
Sweet potato fries recipe: How to make sweet potato fries [INSIGHT]
Roast potato recipe: How to make roast potatoes [EXPLAINER]
Squeeze any excess water out of the grated potatoes.
Tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well.
Heat two tablespoons of oil in a large non-stick frying pan over a medium heat.
Spoon the mixture in to make four röstis.
Flatten them down with the back of a spoon into disc shapes.
Cook for five minutes on each side until golden brown and crisp, then drain on kitchen paper.
If you don’t plan on serving now, pop them in an airtight container and store in the fridge for up to eight hours.
When ready to serve, heat the remaining one tablespoon of oil in the frying pan over a medium heat.
Add the whole sage leaves and cook for 20 seconds until crisp but still green.
Drain on kitchen paper and top each rösti with a fried sage leaf.
Source: Read Full Article