The first time I came across this dish was on our honeymoon in Switzerland. The country was beautiful as expected, the cuisine too didn't disappoint us. Since this picturesque country shares its border with Germany, Italy, Austria and France, its cuisine too has a large influence of these countries as you go towards the respective borders. We enjoyed the famous cheese fondue, Swiss Cheese and Chocolates, Swiss meringue with cream and last but not the least our favourite breakfast item....POTATO ROSTI!! During our week long stay, Rosti dominated our breakfast plates.
It was way back in 2007 when I experienced the dangling sound of metal Cow Bells hanging around the necks of the cows, the beautiful alpine meadows, the charming old houses decorated with coloured flowers, the diplomatic capital of the World Geneva where we visited the United Nations office, Jungfraujoch - my first snowy experience at the top most point of Europe and more....everything still remains fresh in my memory!!
- 4 large starchy potatoes (which are used for baking and roasting)
- 1 large spanish onion (those white ones)!! (But I used the regular red ones as I ran short of the whites)
- Your favourite herbs (Thyme, rosemary & Oregano preferably)
- salt & pepper to season
- Butter for shallow frying
- Peel and grate the potatoes coarsely with hand. Do not use the food processor as this will make the potatoes more wet.
- Put the grated potatoes in a muslin cloth and nicely squeeze it to take out all the water. Keep aside.
- Finely chop the onions and mix with the grated potatoes.
- Now season them with salt and pepper. Also add lavish pinch of all your favourite herbs. Mix well.
- Heat some butter in the frying pan. Take a portion of the potato mixture and make a round ball.
- With the help of a round cookie cutter or a food ring, place the ball inside the ring and gently flatten it like a round fish cake. Take out the ring.
- Repeat the same with other remaining potato mixture.
- Fry the rosti for approx 4-5 minutes on each side on a low heat. Since the potato is raw, it will take time to cook till inside, so you keep the fire low.
- When its golden both sides, remove from the pan and place it on a kitchen towel to take off the excee oil.
- Serve hot potato rostis with toasts, eggs and beans.