Rosti or, as my mother says, "Swiss potato pancakes" (and in some ways she is right). Swiss rösti are indeed similar to potato pancakes, but at the same time they are different. And now you will understand what.

In RuNet, rösti is often called "rösti", in the native language the dish is called "Rösti". Some housewives prepare rösti with onions, while others use only potatoes and butter.

Served with eggs, fried mushrooms or simply with cheese and sour cream. Extraordinarily simple and tasty dish.

About potatoes. Boil it until half cooked or not - you decide.

In this recipe, I did not boil the potatoes and grated them raw. Some housewives boil it until half cooked and only then rub it on a grater. I got perfect rosti without this extra step.

Pour the potatoes with water and let stand for 5-6 minutes so that the potatoes have time to give up excess starch.

Now the most interesting. Heat butter or vegetable oil, put all the potatoes in the pan and press it down with a spatula. Sprinkle dried dill on top and fry over medium heat without stirring.

When cooked on one side, carefully flip over and fry on the other side. The essence of rösti is that the potatoes must be grasped with one crust, which will hold the potatoes with one cake.

This is what the rosti will look like in the pan.

Serve fried mushrooms with onions with rösti. The perfect combination.

Arrange the mushrooms on top of the rosti.

I am writing the text of the recipe, and the song “we get high, today we get high with you ..” sounds on the radio, as for sure, with such potatoes you can only get high. :)

Rösti is the national Swiss dish. It is served for breakfast, lunch and dinner. Are eating swiss rosti (resti) and separately, as an independent dish, for example, and as a side dish. They can be served with bacon, and sausages, ham, and overcooked onions. You can sprinkle hot rösti with cheese when serving.
Cooking rosti how from raw potatoes , and boiled "in uniform". It is rubbed on medium or coarse grater and spread on a frying pan with a sufficient amount of vegetable oil. Of course, this dish is not called healthy due to the fact that Swiss rösti are fried in a pan with butter. But, it's very tasty!

Rösti preparation.

Here is an example of these "Swiss tortillas" made from raw potatoes.
We rub the potatoes on a coarse grater, put them on paper napkins so that the potatoes are not wet.
First, fry the lard in a small deep frying pan, make greaves. Add finely chopped onion and lay out a portion of potatoes. We take it a little, add it. And fry over medium heat on one side, and then on the other side, until golden brown. I covered it up a bit.
Serving Swiss rosti hot with onions, cracklings, or sprinkle with cheese. I really liked it with sour cream, like potato pancakes! But this is probably closer to the Belarusian version. If in Russian, then these are just delicious potato ones, but without flour and eggs!

Rösti can also be prepared in the same way. boiled potatoes. All the same.

Delicious potato dish with herring-based sauce.

  • 600 g potatoes
  • 50 g cheese
  • 50 g butter+ 2 tbsp. l. vegetable
  • salt
Sauce:
  • 200 g sour cream
  • 100 g herring fillet
  • 50 g pickled cucumbers
  • 30 g lettuce
  • 1 garlic clove
  • 2-3 sprigs of dill

Reshti is a simple but very tasty dish from Switzerland, it is usually prepared from boiled potatoes, although there are options for raw potatoes (I prefer boiled ones). Potatoes are grated, if desired, mixed with cheese, and fried in the form of a large pancake in a pan. To make the reshti as tasty as possible and reveal the full potential of potatoes, I supplemented it with a sauce based on herring fillet and pickled cucumbers. But if you do not want to make sauce, then you can do without it, although with the sauce you get just a taste bomb. By the way, you can use the sauce itself with any other potato dish, even just with boiled potatoes it will create a very winning combination. My husband, after tasting Reshti with herring sauce, after a couple of hours began to look into the refrigerator with questions, did this yummy still remain, and would he have enough for lunch tomorrow :-) Which surprised me very much, since he is usually quite cold-blooded relates to food :-) In general, it turned out very tasty, I recommend it!

Cooking:

Peel the potatoes, cut each in half (if the potatoes are large, then smaller). Potatoes are better to use non-boiling varieties.
Dip in salted boiling water, bring to a boil, cook for 15-20 minutes or until almost done. Potatoes should remain whole, not falling apart, but already pierced with a knife.

Drain the water, cool the potatoes completely and grate on a coarse grater.
Add cheese, also grated on a coarse grater, mix.

Butter cut into slices.

Pour vegetable oil into a frying pan (I have a diameter of 24 cm) and put about a third of the butter slices, heat well. Put about half of the potato mass, spread another third of the oil slices on top, salt a little.

Fry over medium heat for about 5-7 minutes, or until golden brown on the bottom.

Then you need to flip the reshti to the other side. To do this, attach a large flat plate or board (not plastic) to the pan. Turn onto a board and slide back into the pan. If somewhere the reshti has lost its shape, it’s not scary, just smooth it out and press down with a spatula.
Also fry on the bottom side for another 5-7 minutes or until golden brown.
Please note that we do not cover the lid at any stage, it is thanks to this that we will get the desired appetizing crisp.

We're preparing the sauce.
Cut the herring fillet into small pieces.
Cut cucumbers, onions, garlic and dill without sprigs as finely as possible (the smaller, the smoother and more tender the sauce will turn out).

If you like pancakes (pancakes), then you will definitely like swiss potato pie. Reshti and potato are very similar in taste, but they are cooked a little differently. For the preparation of potato reshti, only potatoes, onions and spices are used, and the potatoes are always rubbed on a coarse grater. Cheese is often added to the mass, but eggs and flour are never used in this type of potato pancakes.

In addition, reshti differ from potato pancakes in size. Reshti are baked on the whole pan. So one big reshti can fill you up. We consider potato pancakes to be the main dish, in Switzerland reshti are served at the table as a side dish for meat or fish. Because of their simplicity, reshti has long been considered a simple peasant meal. Today, this dish in Switzerland is popular among different segments of the population.

They are also cooked at home, as well as potato reshti can be tasted in almost all local cafes and bars. Moreover, in different parts of Switzerland, potato reshti is prepared with different additives - onions, cheese, paprika, bacon, rosemary, tomatoes, sausages.

There is a belief that many years ago, men chose a wife for themselves based on whether she knew how to cook reshti so that they were covered with a crispy crust and did not fall apart during cooking.

Now let's see how to cook delicious potato reshti step by step with photo.

Ingredients:

  • Potatoes - 4-5 pcs.,
  • Onion - 2 pcs.,
  • Mushrooms or oyster mushrooms - 150-200 gr.,
  • Spices: black pepper, dry adjika, turmeric, Provence herbs,
  • Salt,
  • Butter,
  • Vegetable oil.

Reshti - recipe with photo

Since the Swiss-style reshti is served with fried mushrooms or mushroom sauce, then you need to fry the mushrooms first. You can use boiled Forest mushrooms, oyster mushrooms or champignons. Pickled mushrooms, chanterelles are also suitable. When using pickled mushrooms, it is recommended to soak them in cold water for about one hour so that they become less acidic.

Reshti. A photo

Rosti is a Swiss dish. For such unusual name hides something similar to ours. Despite its simplicity, the dish is tasty and can often be found in restaurants. How to cook rösti with cheese, we will tell you now.

Recipe for rosti with cheese

Ingredients:

  • potatoes - 0.5 kg;
  • hard cheese - 120 g;
  • salt - to taste;
  • vegetable oil.

Cooking

Wash the potatoes thoroughly and boil in their skins until tender. Then we peel it and three on a coarse grater. Cheese is also rubbed on a coarse grater. Add it to the potatoes, mix and add salt to taste. For frying, it is better to use a pan with a non-stick coating, because there are no eggs in the composition of the dish, and the cheese melts and sticks when heated. So, we heat the vegetable oil in a frying pan and put a tablespoon of the potato-cheese mass into it. You should get cakes with a diameter of about 5 cm and a thickness of about 1-1.5 cm. Fry for 4 minutes on each side until golden brown.

Rösti with baked peppers and cheese

Ingredients:

  • potatoes - 500 g;
  • butter - 100 g;
  • red pepper - 2 pcs.;
  • yellow pepper - 1 pc.;
  • olive oil- 100 ml;
  • arugula leaves - 50 g;
  • soft cheese for baking - 750 g;
  • cheese crumb - 100 g;
  • salt - 1 teaspoon.

Cooking

Potatoes are peeled and three on a grater. Salt, mix and leave for 10 minutes. Heat the butter in a Teflon pan. We squeeze the resulting juice from the potatoes, and put the mass itself into a pan in the form of a cake, we also grease the surface with butter. Fry the rösti until golden brown on 2 sides. After that, we shift the cake into a baking dish. We heat the oven to a temperature of 180 degrees. Soft cottage cheese mix with cheese crumbs, salt and pepper to taste. We spread the cheese mass on the rösti and bake in the oven for 5 minutes.

Meanwhile, grease the peppers with olive oil, lightly salt and make punctures with a knife in several places. Bake them in the oven for 10 minutes until the skin bursts. Then we clean each pepper from seeds and peel, and cut the flesh into strips. Put the rosti on a large flat dish, and on top of the pepper and arugula leaves. All this is lightly sprinkled with olive oil.

Rosti with cheese and mushrooms

Ingredients:

  • potatoes - 600 g;
  • melted butter - 4 tbsp. spoons;
  • goat cheese- 60 g;
  • olive oil - 2 tbsp. spoons;
  • mushrooms (chanterelles) - 130 g;
  • chicken bouillon- 50 ml;
  • chopped fresh thyme leaves - 1 teaspoon;
  • leek (white part) - 1 pc.;
  • salt, pepper - to taste.

Cooking

We heat the oven to a temperature of 200 degrees. We clean the potatoes and three on a coarse grater. Fill it with water for 5 minutes. And then take out the potatoes, squeezing water from it. Cut the leek into thin rings and add half to the potatoes, put the chopped thyme there, salt and pepper to taste.

In a frying pan with a diameter of 25-26 cm, heat 1 tablespoon of olive oil and butter. We put potatoes in it. mixture and fry over medium heat for 4 minutes, lightly pressing the cake with a spatula. Now transfer the rösti to a plate. And add oil to the pan and carefully shift the cake with the unfried side down. Fry for another 3 minutes, after which we send the pan to the oven and cook for another 13-15 minutes. Now let's prepare the mushrooms. To do this, heat 2 tablespoons of butter in a frying pan, add the leek that remains. Fry, stirring, for about 1 minute, then spread the mushrooms and fry for another 3 minutes, pour in and cook for another 5 minutes. Put the cake on a plate, put grated cheese and mushrooms on top.