Swiss Rosti Cake

[judydawn]

Name of Recipe: Swiss Rosti

Number of People: 2-4

Ingredients:

12 small sized potatoes (about 700g in total but each one to weigh around 60g)
2T oil
30g butter
S & P to taste

Preparation:

Peel the potatoes and place in the TM basket whole - make sure they are all around the same size.
Pour enough boiling water over the top to cover the potatoes.
Cook 12 minutes, 100o speed 1.  They will be only partially cooked.
Remove basket from the water and leave potatoes to cool completely (or overnight)
Return the whole potatoes to the TM bowl.
Grate the potato on speed 5 for 3 seconds, no longer.  If there are any large pieces left, cut them up by hand. Season with S & P.

Heat 1/2 the oil and butter in a medium sized heavy duty pan (22cm) Add all the potato to the pan pressing out evenly with a spatula or potato masher. Cook, uncovered, over medium heat 8-10 minutes until underside is lightly browned. Invert onto a flat plate, add remaining oil and butter.  When hot, slide the rosti back into the pan.  Cook 8-10 minutes more.
Cut into wedges to serve.   Serves 2 as a light lunch or 4 as an accompaniment.

Note - potatoes can be cooked with skin on and peeled once they are cold but I find it easier to peel a raw potato than a cooked one.

[Thermomixer]

Nice work jd - I like the idea of parboiling them - more authentic.  And yes, just 3 seconds of chopping !!!

[judydawn]

I made my rosti cake again today for the first time since posting this recipe and will add the following adjustments & comments.
Make sure the raw potatoes only weigh around 60g each, cook 12 minutes (not 10) and press them into a heavy based frypan no bigger than 22cm.  Today my potatoes were obviously bigger than the first time I did it and were therefore too raw and when grated and pressed into the frypan they weren't holding together too well.  I got over this problem today by pressing the mixture down during cooking with a potato masher and as the raw pieces cooked, they melded together much better.  Once I turned it, I continued to do the same thing and it turned out nice and crunchy & crisp. Don't be too anxious to turn them over, it does take the 8 minutes to make them nice and brown on a medium heat.

I have altered the original recipe.

[judydawn]

Finally got around to doing this again and taking a picture this time.  I had 10 fully cooked potatoes left over from another meal so chopped 1/2 of them at a time for 1 sec/speed 5 so as to not mash them.  Perfect.

[JulieO]

Oh Yum, I haven't seen this one before.  If it's as popular as your parmesan potatoes, this will be a hit. thanks Judy. 

[CreamPuff63]

had your Parmesan Potatoes last night JD and agree with JO iif this one is anything to compare you will definitely be able to wear the Spud Queen crown along with your tuna and spinach crowns  love the picture - mmn mmn

[judydawn]

    I love the way people get classed as Queen of this, that or the other. I do seem to have a vegetable fetish and was disappointed in the Vegetarian book because it mainly caters for vegetarians (strange that!) and I was expecting lots of recipe for different ways to cook vegies IYKWIM.

The rosti can be made thicker if you like by using more potatoes, it may be easier to cut if thicker. 

[Chelsea (Thermie Groupie)]

I do know what you mean about the Vegetarian book JD.  It would be lovely to have a booklet with lots of vegetable side dishes etc.  Perhaps I should just print out all of your recipes JD and make a booklet from them. 

[cookie1]

Sell it and share the money.

[Chelsea (Thermie Groupie)]

I meant just print one copy for myself, but I guess we could go into business . I wonder what HO would say if we started selling our own booklets. 

[judydawn]

Maybe this will give them an idea of what type of recipe books we want Chelsea.  If they can't provide the recipes, we just work out our own - it isn't hard is it? The side dish can be as important as the meat part of the meal and is just as important in the scheme of things.

[trudy]

Great work Judy.  Can't wait to make this.

[quirkycooking]

This looks good!! 

[Cornish Cream]

Oh! Judy, thank you another potato recipe to keep my DH happy. As you know he loves his spuds.

[Cookey]

You can also make Rosti with completely raw potatoes: http://www.heckd.com/wiki/Make_Rosti

Nevertheless, your rosti looks delicious as well
I normally add some oatmeal to the rostis to make them have a stronger consistence.