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Saffron and Honey

Eat Chic

July 30, 2019

Simple suppers: rösti with Comté cheese

I have apparently been pronouncing rösti incorrectly this whole time (it’s not at all “RAW-sty”) but, luckily, making this dish is much easier than saying its name!

This hot summer calls for the simplest of simple suppers – all you need is potatoes, butter, oil, and some cheese. You can omit the cheese, if need be, but I would recommend it for that extra satisfying savory note of flavor.

Rösti is, basically, a dish of fried potatoes, originating from the Swiss. There are many ways to make it, but I have settled on this method as the easiest. You use raw potatoes (Yukon gold, in this case) and grate most of them and finely chop the rest for a little more texture. Then you squeeze out all the extra liquid out of the grated potatoes. You season everything with a bit of salt, shape the potatoes into a large pancake, and fry it in a mix of oil and butter. Don’t skimp on the butter! That’s one of your keys to that crispy rösti success.


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Simple suppers: Rösti with Comté cheese
Author: Saffron & Honey
Recipe type: Main
Cuisine: Swiss
Prep time:  20 mins
Cook time:  20 mins
Total time:  40 mins
 
Crispy rosti potatoes fried with butter and topped with Comte cheese.
Ingredients
  • 2 medium sized Yukon Gold potatoes
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 3 tablespoons grated Comte cheese
  • kosher salt
  • chopped fresh chives, sour cream (optional)
Instructions
  1. Wash the potatoes well and cut them in half. Don't peel. Grate three quarters of the potatoes and finely chop the rest.
  2. Squeeze all the liquid out of the potatoes really well! Form them into a thick pancake shape and season lightly with salt (the cheese is also a little salty so, no need to over season).
  3. Melt 1 tablespoon of butter in 1 tablespoon of oil in a large non-stick pan. Cook the rosti for about 10-12 minutes on each side until golden brown. Top each side with grated cheese before flipping. Note: You can flip the rosti or turn it out onto a plate and then cover with another plate to make flipping over easier and neater.
  4. The rosti should be crispy on the outside and soft on the inside.
  5. Serve warm, topped with fresh chives and sour cream.
3.5.3251

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