Rosti is a favorite Swiss potato dish made with grated potatoes and, depending on the cooking technique (deep-frying, pan-frying or even baking), butter, oil, or a combination. It can be formed into one large cake, as in the recipe below, or shaped into smaller patties. The ideal rosti is crisp and light.
Ingredients
Serves 4 to 6
For rosti
For mushrooms
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Step 1
Soak potatoes Heat oven to 400°F. Peel potatoes and grate on the large holes of a box grater. Soak in water to cover for 5 minutes. Lift out with your hands and squeeze out liquid, then squeeze out excess liquid in a clean kitchen towel or paper towels. You should have 3 cups potatoes.
Step 2
炒rosti扔together potato, leek, and thyme, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Melt 1 tablespoon each butter and olive oil in a 10-inch ovenproof pan over medium-high heat, swirling to coat evenly. Add potato mixture, and cook, pressing down lightly with a large spatula, until bottom is golden and releases easily from pan, about 4 minutes. Invert rosti onto a plate. Add remaining 1 tablespoon each butter and oil and swirl to coat pan. Carefully slide rosti back into pan uncooked side down and cook until starting to brown underneath, about 3 minutes.
Step 3
Bake rosti Transfer to oven and cook until deep golden brown and cooked through (it should offer no resistance when pierced in the center with the tip of a paring knife), 12 to 15 minutes.
Step 4
Meanwhile, sauté mushrooms Melt the butter in a medium skillet over medium-high heat. Cook leek until translucent, stirring, about 1 minute. Add chanterelles, season with salt and pepper, and sauté until golden , about 3 minutes. Stir in stock and cook until reduced and slightly thickened and the mushrooms have softened, 2 to 3 minutes.
Step 5
Serve Slide baked rosti out of pan onto a serving platter. Spoon dollops of goat cheese in center of rosti and spoon mushroom mixture over top. Cut into wedges and serve immediately.
Rosti Tips
Step 6
The potatoes need to be briefly soaked in cold water to remove some of their starch, which would cause the texture of the rosti to be gummy.
Step 7
Squeeze excess water from the potatoes before sautéing; otherwise the rosti will steam rather than turn a golden brown.
Step 8
Finishing in the oven deepens the color of the outside while allowing the inside to cook through, ensuring that crisp-fluffy contrast in texture.
Equipment
Step 9
You will need a 10-inch ovenproof sauté pan; the sloped sides makes it easier to slide the rosti in and out of the pan.
Step 10
The potatoes can also be grated in a food processor instead of a box grater.
Ingredients
Step 11
Chanterelles are small, trumpet-shaped wild mushrooms with a delicate, nutty taste. They are generally available only during summer and winter and can be found at specialty-food stores and many supermarkets. To clean them, simply wipe with a damp cloth or paper towel; do not rinse or soak, as they will become spongy. Any wild mushrooms, such as shiitake, oyster, or morels, can be used instead, or substitute button or cremini mushrooms.
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