This Swiss rosti recipe is a great one for making potatoes in a bit of a different way. Potato pancakes are common all around the world, but the Swiss have a bit of a special technique.
Phil and I spent 2 very nice days in Basel, Switzerland. When we arrived, there was a marathon happening in town so we got to watch the runners finishing across a bridge spanning the Reine. We found a cool water feature, which is shown at the beginning of the video.
Swiss cuisine uses a lot of cheese, dairy, eggs and meat - very heavy, warming foods for the cold winters in the Alps. Vegetarians can get by pretty easily, but vegans might have a bit more difficulty.
One dish that is found all over Switzerland is rosti - grated potato pancakes, similar to latkes or hash browns. They might eat these for breakfast, lunch or dinner. The base of most Swiss rosti is butter, so be careful if ordering in a restaurant.
I made these in our fantastic YMCA hostel, so I used a bit of the shared olive oil instead. If you have it, coconut oil would be wonderful too.
The Swiss will make variations of flavors in their rosti, so try different things out if you like. One of the more common additions is bacon, but try adding some different herbs and/or a bit of grated carrot, beet or zucchini to change it up.
Prep time: 30 minutesCook Time: 15 minutesTime from start to eating: 30 minutesMakes 4-6 rosti