The instructions for today’s Spud Sunday can be neatly summarised as follows:
- Open packet.
- Dump contents onto non-stick pan over medium heat.
- Cook until golden on each side.
- Eat.
The contents in question consist mostly of cooked, grated potatoes. The golden-hued result is Swiss rösti. But from a packet? I should explain…
Rösti, packet-style
Let me first say that I detect a clear fondness for rösti among the potato-lovers of this world. At its simplest, this traditional Swiss breakfast dish is a pure combination of potatoes, fat and frying, which has, frankly, always proved to be a winning formula.
It is a testament to its popularity, in fact, that I have had several requests over the lifetime of this blog to feature rösti. People have sent me recipes for rösti. I have discussed the topic of rösti-in-a-packet with Swiss residents of my acquaintance, including my friend CJ, who explained to me that, for many Swiss people, rösti is something that comes in a packet. I was, naturally, curious to give it a try.
Last weekend, when CJ and her husband visited, they came bearing gifts from Switzerland. I was the fabulously lucky recipient of a wonderful raclette grill but I think that I may actually have been more excited about the packet of rösti that, knowing my potato fetish, they had also brought.
So today, I emptied the contents of the well-travelled packet onto my pan and, 15 minutes later, was dining on what is I feel certain was a pretty authentic Swiss meal. Not much more to it than spuds, vegetable oil and some unspecified vegetable flavourings but pretty tasty all the same.
Needless to remark, now that I know what the packet version tastes like, it’s time to move onto homemade rösti à la Spud. You should expect to see same appearing on these pages in due course.
Looks yummy :) Sometimes you just need that instant gratification!
Are rosti what Americans call hash browns? (Shredded potatoes that have the water rung out of them, and fried in some oil until browned) Jealous of your raclette grill. Those are such fun.
Looks terrific! There was a recipe for a rosti with artichoke hearts in this month’s Bon Appetite that I’ve been meaning to try.
Phyllis: indeed so, and it sure fit the bill on that score!
Joie de Vivre: not quite the same as hash browns – at least the rösti recipes I’ve seen use potato that is cooked first, then shredded (though I think there are versions that use raw potato, in which case, very much like hash browns)
Phoo-D: There are a tremendous number of variations possible, and making rösti with artichokes sounds like an interesting one! I’m definitely going to return to the topic (and soon I hope).
A-ha! This is just a tease, then? Well, it looks delicious and I’m all for low-maintenance deliciousness. I had a general idea of what a raclette was but all that talk of cheese from the link has me wanting one immediately. I could easily and happily dine à la Suisse!
Raclette and rosti – some of the most delicious things in the world. I remember my first Swiss meal, cooked by my dad’s cousin’s wife who is Swiss. We had a hot pot of oil ( fondue style) to cook our own meats. To go alongside was raclette (btw whoever invented that is pure genius) and watching the cheese bubble and brown, ready to be scraped and added to boiled potatoes and cold cuts. I was in meat, cheese, and potato heaven.
Rosti too is another favorite. Sometime that packaged stuff just hits the spot. There is a trader joe’s dried potato flake that makes a mean bowl of mashed potatoes when heated with milk that saves my cravings occasionally. Looking forward to your unpackaged version too!
I’ve never made rosti either, from a packet or otherwise … but I’ve always wanted to give it a try. I look forward to your homemade version too. And, I hope, a post about that raclette grill. Yum!
By the way, your Paddy’s Day Food Parade has inspired me to do a week of Irish Themed foods. Thanks for the inspiration … I need it! LOL :)
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Your rösti looks quite lovely!
I prefer making my rösti’s from scratch though!
Tangled Noodle: Yes, just a teaser indeed! And raclette makes for a wonderfully social and enjoyable meal (not to mention the fact that it involves a lot of melted cheese goodness) – if and when you make it to these shores again, you’ll have to call in for some :)
gastroanthropologist: Couldn’t agree more about the raclette and it would probably be dangerous for me to have ready access to packaged rösti!
Diva: Will have to feature the raclette at some stage – after all, spuds are a classic part of the mix and I believe there’s even a variety of spud called raclette! As for your Irish Themed week – bring it on – it would be wonderful to include that as part of the parade.
Mary: thanks for the invitation, I’ll pop over and take a looksee…
Sophie: …and I’ll make mine from scratch next time :) Was very curious to try the packet stuff out, though, having heard a lot about it!
Oh I can’t wait for your version…yummy!!
sweetlife
Hey sweetlife, I hope it won’t be too long before I get ’round to doing the homemade version!
More proof that I am tuberly challenged. I had a whole other idea about what rosti might be. GREG
Hubby and I had this while in Belagio at a restaurant where the cooking was influenced by a swiss cook, and that is in a short story I wrote…but I have to say the swiss have their buttery cheesey goods down to a T, or is it P for potatoes?
sippitysup: now I’m wondering just what your idea of rösti was, hmm…
Chef E: oh the Swiss most surely do have buttery cheesiness down to a fine art!
I’m just cooking a rosti from a packet i bought back from switzerland right now
Hey Leigh, thanks for letting me know – hope you enjoy!