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Rösti — Swiss potato cake (eight techniques tested)
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rusty is a national dish of switzerland
particularly german speaking switzerland
it's a breakfast it's a side dish it's
just a potato pancake potatoes salt fat
that's it but there are so many slight
differences in technique people use and
right now i'm going to try almost all of
them this is rusty eight slightly
different ways number one parboiled this
method seems to have particular
traditional cred in switzerland boil the
potatoes until they've softened a bit on
the inside but they're still going to be
firm enough that you can grate them
later i can sink my knife in there but
they still resist a fair bit i think if
i cook them any farther than that
they're just going to crumble into mash
when i grate them a lot of recipes tell
you to chill them overnight in the
fridge before you grate them which is
exactly what i did now every traditional
recipe i've seen tells you to peel the
potatoes and i don't care people should
eat more potato skin it's the most
nutritious part of the potato and if
you're using a variety with thin skin
you probably won't even notice it in
there there is zero point in peeling
these yukon gold potatoes i'm using
large holes on a box grater now people
commonly squeeze out some of the excess
water after they've graded pretty
standard like american style hash brown
technique but when you parboil the
potatoes there really isn't that much to
squeeze out cooking them dried them out
even though we used a wet heat method
i'll sprinkle some salt on there and
toss raw weight on these potatoes was
about one pound 454 grams for a small
roosti that's an 8 inch 20 centimeter
diameter nonstick real small for fat i'm
using clarified butter but you could use
anything just be generous with it if you
want really golden surface on this in go
the potatoes i'll push them into a nice
even layer and then a small one like
this will probably take 10 minutes on
side a medium medium low heat you need
the whole cake to cook to the point
where it kind of melts into itself and
it's solid enough to flip the danger is
usually that you'll overcook the bottom
before it's ready to flip so be
conservative with the heat i'll flip by
just covering it and then turning it out
not bad
maybe a little more fat in the pan then
slide her back in to brown side b
you can kind of set that round shape by
just swishing it around in the pan just
cook until the other side is golden and
the whole thing feels reasonably solid i
gave it maybe eight minutes on that
second side and i'll turn it out to a
cooling rack so it can steam out a bit
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