The potato first came to Switzerland from the New World in the 18th century, a few generations after it was first introduced to Europe in the late 16th century. An instant hit, potatoes became central in a number of celebrated national dishes, including roesti. This simple Swiss appetizer or side dish of grated and fried potatoes has a name meaning “crisp and golden,” referring to the exterior texture of the crisped and browned potato fritter. Originally a breakfast side dish enjoyed with eggs and vegetables in the Swiss region of Bern, roesti has spread around the world and is now eaten wherever the Swiss-German cultural diaspora has landed, including in the US Midwest. Making roesti in the United States is challenging, due to differences in available produce; the non-starchy potato customarily used for this dish is best approximated with Yukon Golds or Yellow Finns.
Recipe Servings: 6
+ 8 hours resting
Directions
- Place the potatoes in a large pot, and cover them with water.
- Bring to a boil over medium high heat and cook for about 15 minutes, until the potatoes are tender enough to pierce.
- Drain and refrigerate the potatoes overnight.
- Peel the potatoes and grate into a large bowl.
- Melt butter over medium heat in a skillet. Add the grated potatoes, seasoning with salt. Using a spatula, press into a rounded loaf shape.
- Sprinkle the milk over the potatoes, cover, and cook 5–10 minutes.
- Reduce the heat to low when the potatoes have begun to audibly sizzle and continue to cook for 30 minutes, allowing a brown crust to form on the bottom.
- Flip the skillet over a large plate, tossing the roesti out in a whole single piece.
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