g VEGETABLES g CONTENTS
I’ve added caramelized onions to bring extra flavor to a classic Swiss rösti. Serve it as a potato side dish, or put a fried egg and some crisp bacon on top for an indulgent, informal supper.
Serves 8
Special equipment
101⁄2in (26cm) nonstick frying pan
1⁄4 cup olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
3 lb (1.35 kg) smooth potatoes, such as Yukon gold, peeled
salt and freshly ground black pepper
2 tbsp (25 g) butter, plus a pat, about 1 tbsp (15 g)
1. Heat 2 tablespoons of the oil in the frying pan. Add the onions and fry over medium heat for 15–20 minutes, stirring only occasionally, until golden, softened, and reduced down. Set aside.
2. Coarsely grate the potatoes. Put half of them in a clean kitchen towel and squeeze out the excess water (see Crispy outside, soft center, steps 1 and 2). Place in a large bowl. Repeat with the remaining potatoes. Stir in the onion, forking it through to combine. Season with salt and pepper.
3. Heat another tablespoon of oil in the same pan with the 2 tbsp (25 g) of butter. Once the butter has melted, add in the potatoes and onions. Spread them out and flatten with a spatula. Dot pats of the remaining 1 tbsp (15 g) of butter over the top. Fry over medium heat for 18–20 minutes or until the base is golden and crisp. (See Crispy outside, soft center, step 3.)
4. Put a large plate over the top of the pan and carefully invert the rösti onto it. Pour the last tablespoon of oil into the pan and when hot slide the rösti back into the pan. Tuck the edges under using a small, round-bladed knife, then cook for 10 minutes until the other side is golden and the potatoes are cooked.
5. Remove the rösti from the heat and let rest for 2 minutes, then slide it onto a large board or plate and cut into 8 wedges.
RÖSTI WITH ONIONS
KEYS TO PERFECTION
Crispy outside, soft center
1 After peeling the potatoes, grate them on the coarse side of a box grater. If you use one of the finer sides of the grater, too much starch will be released from the potatoes, which will spoil their flavor.
2 Put half the grated potatoes in a clean kitchen towel, tighten it up like a pouch, and squeeze well to get as much excess moisture out as you can. This will ensure the potatoes are not wet and the rösti will not be soggy.
3 When frying, reduce the heat slightly if you think the potatoes are browning too quickly. You don’t want them to burn before they’re cooked through. The total frying time for the rösti is about 30 minutes.