Tuesday, February 19, 2013

Rösti (Potato Pancake/瑞士風馬鈴薯絲煎餅)

This is essentially a Swiss potato pancake; it's crispy on the outside and very similar to hash browns, and a little bit like Jewish latkas, as well. It makes a nice presentation and is still fairly easy to manage.  

I've tried different recipes and made it different ways before, but the way my friend Michel (see related post, Chez Michel, 1)made it--and how I like it--is to first cook the potatoes 75% done before shredding them. I know it adds one more step to the process, but the result is crispier! Also, if you have a cast iron pan, this would also certainly help the crispiness factor. If not, it can still turn out very well with a stainless steel pan. Enjoy the recipe and I wouldn't be surprised if you want to make this for your next Sunday brunch as well (...maybe with some poached eggs)!


Rösti (2-4 Servings)

4 potatoes (about 1 1/2 lb)

2 T rosemary leaves, broken up by hand or roughly chopped (optional)

A:  1/2 t sea salt
     black pepper

B:  1 T oil
     1 T butter

1. Peel the potatoes. If the potatoes are big, cut them in half widthwise. Place them in a pot with 1 teaspoon of salt and cold water covering them.

2. Heat the pot just to a boil, then turn down the heat to low and let it simmer for about 10 minutes, until potatoes are about 75% cooked *Poke the potato with a thin paring knife about 1/2 inch deep. You want to be able to insert the knife, but not very easily.

3. Strain the potatoes and place them in the fridge for about 1 1/2-2 hours without covering them. *You can prepare all the steps up to here a few hours beforehand.

4. When you're ready to cook the pancake, take the potatoes out of the fridge and grate them on the largest hole with a grater. Gather all the grated potatoes in a large bowl, mix with rosemary leaves (if you're using) and A.

5. Heat a medium-sized sauté pan with half the amounts of ingredients B. When it's hot, pour in all the grated potatoes and press them tightly into a round shape.

6. Let it cook for about 8 minutes over medium-low heat. *Gently lift a little edge with a thin spatula to see if the bottom is brown first, if not, cook longer. Flip to cook the other side and add the rest of ingredients B around the edge, then cook for another 6-8 minutes until golden brown. Be careful not to let it burn! If you're afraid to flip it or if the pancake is big, the best way is to invert it onto a plate first, then slide the pancake back in with the uncooked side down.

7. Slide the pancake out onto a plate and serve, or cut it into individual portions on a cutting board and place them on individual plates to serve with other dishes.

Rösti基本上是一種瑞士的馬鈴薯絲餅,它的外層香脆,有點類似美國的薯餅(hash browns)、也有點類似猶太人的馬鈴薯( latkas) 。那煎至金黃色且香脆的外表真是另人看了垂涎欲滴!

我嘗試了不同的食譜和幾種不同的做法,但我的朋友(請參考相關文章神秘嘉賓 Michel, 1)都認為先將馬鈴薯煮至75%熟之後再削成絲是最好的方式。雖然我知道這個過程為食譜多添加了一個步驟,但煎出來真的比較好吃。除此之外,若你有鑄鐵鍋,也會使外層更脆喔!

Rösti 瑞士風馬鈴薯絲餅  (2-4人份)

馬鈴薯,4(1 1/2磅或680公克)

迷迭香葉,用手弄碎或稍微切碎 (可以不加)

A:  海鹽 1/2小匙

B:  奶油 1大匙
     橄欖油 1大匙

1. 將馬鈴薯去皮,若馬鈴薯大顆的話可橫向切半。放置鍋中,加入1小匙鹽及冷水覆蓋


3.撈出煮好的馬鈴薯,瀝乾後放入容器或盤中,不要蓋蓋子或保鮮膜,直接放入冰箱使冷卻,至少約1 1/22個小時。

4.準備要食用之前,將已冷卻的馬鈴薯拿出,用磨絲器以較大的孔磨絲。將馬鈴薯絲全部放入一個大容器,加入迷迭香葉 (如果有使用的話)A

5. 將一個中型的平底鍋加熱,放入一半的B料後,倒入馬鈴薯絲。用手或鏟子用力擠壓成圓形

6.用中小火煎約8分鐘。可以用鏟子稍微翻一下邊緣,看看是否已煎至金黃。 將它整個翻面,然後在煎餅的邊緣放入剩下的B料,繼續煎6-8分鐘至另一面也呈金黃色。小心別讓它焦掉!*如果你不敢用鏟子翻面,或整個煎餅太大不好翻,最好的方式是把它倒反至盤中,然後再以未煎熟的那一面朝下慢慢推進鍋內

7. 將煎餅慢慢倒出來置盤上盛出 (和水波蛋一起食用也會很搭喔!)

You want to be able to insert the knife, but not very easily

Rosemary leaves 迷迭香葉

You can also make the Rösti without rosemary


Anonymous said...

Oh.. I must try this one!! It looks like not that difficult, I'd not be fail..good luck to me.謝謝老姐 :)

2sisterset1cat said...

Good luck! I'm sure it's going to turn out well : )