Hot and crispy potato fries
These crunchy cakes, easily made from grated potatoes, are a fun snack to have instead of chips.
Rösti originated in Switzerland, where it was a breakfast for hard-working farmers. There are countless recipes for rösti. In the simplest recipes, only onion, salt and pepper are added to raw grated potatoes. A small splash of vinegar enhances the potato's flavor.
At the beginning of the frying process, the pan should be hot enough to sizzle and the potato cake will immediately start to fry and firm up. This will create a crispy, lace-like edge. There is no need to shape the dough, but you can spoon it into the pan and press it into a thin disc, for example with a wide spatula. Lower the heat of the pan after a while to allow the potato cake to cook without burning in the middle.
It is not a good idea to store ready-made rösti potatoes under foil, so that they do not lose their crispiness. It is a good idea to put rösti baked for a large group on a baking sheet and quickly use them in a hot oven (225 degrees) before serving.
THIS IS HOW YOU SUCCEEDED
- Choose a floury variety and large tubers that are easier to grate.
- Remove excess liquid from the grated potatoes by squeezing them into a clean kitchen towel.
- Add the spices quickly, as the potatoes will darken quickly. Heat the pan in time.
- Use plenty of butter and choose a pan that retains heat well.
This article was previously published in Gloria's Food & Wine.
