I live in north Germany and we have a dish, which is basically the same thing but smaller called Kartoffelpuffer. They are grilled and salted potato pancakes eaten with mashed apples.
As the son of a Swiss chef, I’ve been eating rösti my whole life. My favorite personally is Rösti mit Speck, where you start out with the traditional method, but you mix crushed crispy bacon into the potatoes before they go in the skillet, and cook it in the bacon grease. A fried egg on top with a runny yolk is the final touch
Hi Adam, Nice video! I am Swiss and a chef and really appreciate that you want to get our Rösti correct. Us Swiss make it many ways but there are a couple special issues to consider. We have many varieties of potatoes that you don't have in the US. I usually use Amandine or Charlotte. I boil them for 8 minutes until slightly cooked but not soft (like you mentioned in one of your versions). I leave them in the refrigerator over night and peal the next day. A point to consider is that the grater I use is like yours only the holes are larger so the shred is different from yours. I generally only use butter but in smaller quantities than you used and I don't salt or season until the end. Also, my cooking time is longer than yours and the temperature is lower so they almost can't burn. Hope this helps. Ed
Also if you're gonna squeeze then out the big Oma technique I have always seen is using a kitchen towel. I doubt it gets more moisture that squeezing by hand but to me it's part of the process.
A delightful dish. I learned to do it with my mother-in-law from Herisau. I discovered a somewhat similar recipe in Auvergne, the region of origin of my paternal family. It's called "Galette de Rapée de pomme de terre".
The first one is the traditional way. You made "Gschwellti" (cook potatoes in water with the skin) for dinner and Rösti is one way to use the leftovers the next day. What you haven't done but could be the original is using mealy potatoes that are cooled over night. The next day you skin them and "grate" (sometimes it's more like pushing them through the grater than actually grating) them, then you heat your pan with butter and very loosely drop the potato strips in, so the Rösti becomes fluffy and not too condensed. Mealy potatoes give a much more crispier Rösti in my opinion.
Also using mealy potatoes is probably why so many recipes call for removing the skin- mealy potatoes have very unpleasant skin so it makes sense to peel them.
@@vers1fier It makes sense to use clarified butter, because of the higher burning point. Yes, I think it is a recipe invented by farmers (and most people were farmers back then), but they don't had clarified butter, what you probably could use too for a traditional Rösti is lard instead of butter.
@@edim108 Good point. I forgot to mention that there are also semi-mealy potatoes, like Victoria (usually those used to make fries). They make a very good Rösti and are not that difficult, meaning if you cook them a little bit too long you don't have mashed potatoes immediately. Also very important: put the potatoes in cold water and then heat it up, when you can stick a fork easily into the potato it is ready.
@@chmae1532 Funny you mentioned lard, I was thinking about using tallow like the Belgians do with their fries! I will give lard ago. I've also used some Mexican salsas that work really well as condiments; in particular Salsa de Cebolla and Falso Guacamole!
As a Swiss guy I’ll have to admit the guilty secret behind a really good Rösti, the butter it’s the guilty amount of butter you use to cook them, hence why they’re also called Butterrösti. Given the situation both the first and the second version are the way people would do it around here. A good Rösti should almost be crispy all the way through, and a really nice addition is to add onions or bacon. I won’t lie it indeed is a pretty heavy dish and mostly eaten alongside Züri-gschnätzelts or sausages.
Yes, I honestly thought there were almost always onions inside. My first time I had them was as Röstipizza, in a freeway restaurant going on the traditional senior year trip to Italy. I liked it. Made them more often since.
@@Schattenhall it screams "a Swiss dialect" to me, looks ghastly and I have 0 idea how to pronounce it. Do you guys even have a standard spelling for it?
As a born and raised Swiss, this is a dish I grew up on. My dad can't cook, except for Rösti which he made once or twice a month. Great to see you show how to make it.
@@ambjornborjesson5481 yeah we use Ö. You can find some variation of the dish pretty much anywhere in the western world. Americans have hashbrowns, which is basically the same, just prepared a bit differently. The Brits have hashbrowns too but in the shape of small triangles. Not sure how the Swedes cook it?
It's my favourite way to enjoy any cooking related video. Gives me different options for cooking the same thing which is always nice. I hate when it feels there's only one sacred way of doing a dish (looking at you, Italians)
concerning the diffrent levels of crunch and fluff you talked about: My grandmother (not swiss but from "Baden", southern Germany, very close to the border of Switzerland) often used to make a basically two layer rösti, using mealy and waxy potatoes, both raw. I'd say maybe 1:3 in mealy to waxy First we grated the mealy ones she only salted them a bit and let them sit until we grated the waxy potatoes and thoroughly rinsed those, squeezed them with cheese cloth and overall got them as dry as possible. Then we dried the salted, sweated mealy potatoes, put half of them into the pan as a bottom layer, rinsed, dried and salted waxy potatoes on top as a fluffy core and then waxy potatoes on top again. By doing that you get more starch on the outsides, and thus a super crispy rösti, but a super fluffy inside retaining the grated potato texture. However she used a bit higher temps in cooking both sides and then when both were brown just put them on a rack and in the oven at like 130⁰ celsius anyways, since when I helped her cooking, we usually had to prepare multiple ones for like 10 people and when all röstis were in the oven, we prepared whatever the röstis were meant to accompany. they could sit in there for from 20-30 minutes minimum up to like 1 1/2 hours, didn't really change too much about their texture (however, after like 40 mins the temperature should be lowered to smth under 100⁰ celsius). Really liked those. I think ill try them again for myself in some days.
I love these "do a number of ways" videos. gives me a better sense of what I'd like to try and a better understanding of what the f im doing, without having to trial and error much myself. plese do more of these Adam
Thats the beauty of taters, they are delicious in every form and are a canvas ready for any flavor you want to add. My personal favorite "recipe" for mashed potatoes is boil them, put them on the plate and smash with your fork and add butter/margarine, sour cream, and salt/pepper to taste. And depsite this being my main recipe i never internalized that boiling potatoes dehydrates them even with just fresh water.
Adam, interesting how subtle the differences were. My grandma used to make latkes for the holidays and she would squeeze the water out of the grated potatoes and then let the water sit for a while, say 30 mins. In that time, the starch settles to the bottom of the bowl. She would pour off the water and use the starch in the recipe. I know that a rösti is not a latke but it might help with the texture and structure. Just a thought to give you the benefit of a comment.
And dont be afraid to refry on side A if it didnt get crispy enough the first time. The first time on side A just has to ensure it's cooked All the way through
Yay! Thank you for making this video! My son loves hash browns, but neither of us are any good at making them from scratch. We usually end up with a pile of loose shreds that are unsatisfactorily crispy. I am going to make him a Swiss potato cake for dinner tonight. Though I think I will make a MUCH smaller cake as it is just the two of us. 😊 Update: our rosti came out great! We made a large one to bring to a potluck and it disappeared so quickly that my son wasn't able to go back for seconds!😓😏 We will be making it again soon!
you might like Ethan Chlebowski, i just watched his vid about rough chop vs fine chopped onions, honestly was a good watch and changed my way about chopping onions edit: Chelbowski to Chlebowski
@@theholypopechodeii4367 Yeah, but I feel like the 8 different versions kinda wasted my time. If he wants to do that, fine. But if the result is that it largely does not matter, then just say that and don’t show the whole shabang just to have a cool title.
I remember eating rösti as a child whenever my aunts visit from switzerland. Such a nostalgic dish for me. I love it when my aunt would cook it extra crispy.
I am Ukrainian and we have our own version of this dish that we eat with sour cream. They are like small pancakes, similar to the Jewish latkes. Interesting how many different cultures came up with a very similar dish.
>I am Ukrainian You’re Polish or Russian depending on which side of the river you look at. Pull out a map from 1790 before Napoleon destroyed Europe and created fascism and show me a country that name and I will give you twenty million Euro
One thing I respect so much about your videos is that you're actually honest about how your food turns out. If its not that good, you actually say it's not that good! Unlike so many show offy foodtubers who after one bite of anything they make they're just like "OHHHH SOOO GOOOD". Keep up the fantastic content
Here is how I make my Rösti: I take half the amount of parboiled and half the amount of raw potatos, grate them separately. Squeeze the raw potatos and then mix the two together. Put a hand full of diced bacon into the pan and fry for a few minutes until the fat melts and is released, add some butter if you don't use a no stick pan, depending on the amount of fat in the bacon. Put the grated potatos in and mix. Then I don't put the whole thing into a cake shape yet and instead mix and turn the potatos in the pan for about two minutes to get it also a bit crispier on the inside. Now is the time I add salt and pepper. For this mixing and turning I try to be careful to not break the parboiled potatos into too small pieces. Then I basically follow the procedure like Adam showed us in method 1. Option to improve taste for the sacrifice of texture: Add a chopped onion and/or some garlic with the bacon. I serve it with fried eggs and together with some alpine cheese.
This sounds really nice, especially the part about cooking the potatoes for a few minutes before moulding them into a cake to get crispiness throughout. If you don’t mind me asking, what heat level do you usually use, on what type of stove? I’d really like to try your way! (I have a gas stove, which I know is generally different/less hot than electric)
@@Maplefrostu I use an electric stove and a no-stick pan, nothing fancy really. I put it on a medium-high heat to get it on temperature and then on second to highest to get it coloured and crispy. I took me some tries, and keep in mind that not every potato is the same. I wish you good luck and bon appetit!
The best part of your cooking is you showcase variations and try to scientifically explain what is happening. Keep doing this, that is what separates you from other cooking channels out there, and can even help when we try to replicate and fail to see where we ended up!
Your comment at the end about going through your recipe development process really demonstrates that it's better to learn the "how" and the "why" of cooking, much less the importance of finding a "good recipe". Recipes are a great starting point if you're learning something new, but if you know technique and how different ingredients behave under varying circumstances you can really explore the margins of a recipe and shape it to your tastes. Thanks Adam!
Couldn't agree more! You become a good cook from blindly following recipes just as much as you become a carpenter from assembling ikea furniture... I think Adam is generally doing a great job of explaining the why, even when he doesn't include the whole development process in the video
I simply adore potatoes in any shape or form. I do wish we had more of a variety of potatoes here in the USA, but I am happy that the last decade or so has brought us these golden potatoes. We can get rainbow fingerling, but we have to go to a specialty store usually and pay more $$$.
Another random Swiss in the comments. Very nice to see you cook this :) I usually cook them at low heat with a lid, to get a similar effect than baking. It's also quite common to add small bacon cubes to the mix here. Hangover pro-tip: after the flip put some cheese on it, cover with a lid and let it melt :) If you get some "raclette" cheese even better.
I never realized that Rösti was traditionally made as one large cake. The only time I ever had it was in Grindelwald and it was being sold by a street vendor right at the foot of the mountain where you got on the train that took you to the top of Jungfrau. This vendor had a huge almost wok like pan and was cooking small bite-size bits of potato cake that he would then sell in a little cardboard take away boats like you might get fries in. It was fabulous and just what you needed after walking around the mountains
Yes, that is a lot more common when sold for take-away and street food. These types more than usually also have cheese and also often bacon in them, so they are often also called "Chäsrösti"
To be honest to me it feels mostly like this pancake form is more the way you would cook it in a restaurant/when you really care about presentation. The other way has much more advantages in my opinion. You get more crispy parts and it is easier to split up for multiple people.
I'm swiss and work as a cook and have thus prepared and cooked enough Rösti to trigger ptsd lmao. As one of my first head chefs once told me, ain't such a thing as too much butter for a good Rösti haha. That being said though, at one place I worked at we used the duck fat from duck confit to cook our Rösti for brunch service which is obvously fantastic as well. And so many different ways to prepare a Rösti. Another restaurant I worked at we would do like 2/3 potatoes and 1/3 vegetables such as carrots, onions and courgettes and then added bacon bits as well. Great stuff any time of the day
@@NShll-sd9yw I'm from Switzerland and the way Adam cooked it seems to be how my mother cooked it for me. All the variations are according to your taste. It goes well with some greek yoghurt or sour cream or an egg.
@@NShll-sd9yw Adding onto what other people already said but yea Adam's video is honestly a pretty good way to start with for a basic Rösti. Which version you do depends on what texture you like and once you have that figured out you can go many ways with it. Personally I like some pepper, nutmeg and a pinch of paprika but there's so much you can do with it and eat it with
My mom makes this beautifully. She starts by sauteeing some onions until they're carmelized like you're making French Onion Soup. Then she adds different veggies depending on the season, and tops it off with fresh garlic. Then in go the raw, washed, shredded, seasoned potatoes. It bakes until it's golden and crispy, then she flips in with one hand and cooks the other side. It's topped with cream, or whatever toppings we've got in the house. As an adult I've tried to make it and I just can't get it exactly the same way lol
Some onions are fine, but depending on the amount of veggies, it is no longer a rösti. Also, half leftover and half raw potatoes improve the taste and texture a lot.
The dish which I know and love from my parents is the "Kartoffelpuffer". It's a lot thinner (kinda like pancakes) and the potatoes are grated more finely. You get a lot of delicious crust that way.
Nice one, love the "here's my process, including my mistakes" style of this one. I feel like it almost helps develop a little familiarity with the recipe, similar to what cooking it multiple times would give me. Not as much as if I had cooked it 8 times myself, but I feel like I can make a more educated decision on how to approach this myself now, which really compliments your usual message of "Make it however you personally like it". I hope the additional recording effort from doing it multiple times is not too high, this seems like a slow recipe that's easier to record than normally, which might have made multiple recordings less of a nightmare?
The Iranian version of this uses egg to bind it and we also use curcuma. Really amazing. There's also a version where it's half potatoes and half minced meat, absolute favorite thing in the world.
sounds tasty n' that but the swiss proud themselves on not using anything than butter salt n' patatos. if it has something else in it, it's no rösti anymore. :)
I studied in Switzerland in 2008, right on the "Röstigraben (Rösti Ditch)" that separates French speakers from Swiss German speakers. Rösti became a regular part of my diet after that (especially as a student--potatoes are bloody cheap!). Imagine my Swiss wife's surprise when I met her 10 years later and already knew how to make a part of her cultural heritage!
People always say that potatoes are cheap, and they are cheap if you consider them a vegetable. However, if you compare them to rice and pasta, they actually cost a lost more (like 2-3 times the cost) in my experience (per calory, considering the cheapest version for each in the supermarket).
@@wernerbkerner9690 Odd, in my area they are much closer. Also, a big advantage for potatoes isn't just up front cost, it's how much it can save you in secondary costs. With just the addition of fat, you can cook potatoes in myriad ways, that all taste remarkably different. This isn't quite as true for rice and pasta. Rice and pasta sometimes require costs at meal preparation. All in all, I don't think there is that significant a difference between the three of them, cost wise. In my part of the world, rice and pasta tend to be "nutritionally fortified", but are also often cooked in ways that "de-fortify" them. In the case of rice, simply washing them will do that. So potatoes still win out, nutritionally, in quite a few cases. And if you live in a place in which fortified pasta/rice is uncommon, potatoes are an even stronger choice. Ultimately, this varies hugely from region to region, and everyone needs to consider their local costs.
ok, that's a swiss national treasure. just one thing: we are not used to cut it into slices. You just help you with unformated bits into your plate. It's cooked often with lard. And usually you use pork fat. Talking tradition here, of course.
You're one of my favorite cooks on youtube simply because you actually show the process AND mistakes when it comes to these recipes. It's just nice to see that no one is perfect and it makes me feel far less doubtful of my own prowess in the kitchen~ On a side note, good lord I'm surprised you didn't turn INTO a potato by the end of this video, haha.
It really is a great way to teach cooking. I learned with Julia Child's TV show in the sixties, and loved her philosophy on cooking disasters: "You're alone in the kitchen, and no one can see."
Great video as usual Adam! I currently live in Zurich, Switzerland and even here not many restaurants offer great Rösti as the preparation is harder than it looks. Most restaurants have Rösti on their menu of course, especially in areas heavily frequented by tourists, but only a few manage to prepare it very well. On another note, there is also something called the “Rösti-Graben” which translates to Rösti-ditch or Rösti-trench which is a term used to pictorially differentiate the German speaking part of Switzerland from the other parts as Rösti is mostly eaten in the German speaking part as Adam said. It also refers to the cultural differences in Switzerland, including food of course, which is quite funny as Switzerland is actually very small and still so diverse.
I love that Adam demonstrates different techniques and shows his mistakes. Sometimes, I watch a really complex recipe but they forget to mention where there's room for error. When I end up failing to make the dish, I feel inadequate. Adam helps break down that stigma, and for that, I love these videos!
Even really simple recipes can be messed up, how many times have you tried to make eggs over easy and broke a yolk cracking it or over cooked it into a fried egg. (I have lost count) and thats a simple crack egg cook and flip, flip, plate. The other thing is never feel bad about "cheating" use that frozen pie crust, the jar of prego to start or be your sauce, cut up sweet Italian sausage into meatball sized bits and cook em with your meatballs and drop em in your red sauce. Cheating when you cook is a silly notion, its just being practical and possibly making a trade off or just a straight upgrade because even bakers cant beat the fluffyness of a box cake. I took one look at a cheesecake recipe and decided I'd stick to the grocery store and furnish my own toppings. But the most important thing about cooking is: All mistakes are edible* *within reason, don't get food poisoning or each a brick of charcoal
@@jasonreed7522 I also love when Adam integrates substitutions into his recipe. A lot of the mainstream cooking UA-camrs make knockout dishes, but they have so many ingredients that you can't make them unless you live in a large city with access to ethnic grocery stories. And even then, the hassle to run down to Chinatown for one spice is a little excessive. Adam talks about the accessibility of ingredients and explained where substitutions can and can't be made
@@SuperMustache555 he definitely is the most "down to earth" cooking youtuber. I normally use meatloaf or meatballs to judge a cooking youtuber and Babish failed hard when he made meatloaf into work by baking it free standing and painting a glaze on every 15min. Adam has a meatloaf minimum dishes video that is probably excessive but shows he knows what the priority is and he explains the point of the different ingredients. (The reason i judge by meatloaf is its a dead simple dinner and if they can't make it easily then all their other recipes are probably harder than necessary too) Adam is definitely the right blend of good recipes, explaination of the science behind food, and homecook friendly.
@@jasonreed7522 Yep. Sometimes, I love the complex recipes when I'm feeling up to the challenge. They do produce delicious dishes. But when I'm looking for a delicious recipe with the least work possible, I go to Adam
For this kind of “pies”, you could use what in Spain we call a tortillera, a doble pan that closes and works a bit oven like with the added benefit of messless flips
@@Alpenmagier I can't speak for Switzerland (though I don't see many Swiss people in the comments complaining), but in Germany this is what we call Rösti, at the very least in Berlin. Any smaller/thinner and it's a Kartoffelpuffer, not a Rösti :p
@@RhodianColossus cuz most swiss people are so nice they dont complain even if u shit right infront of them in the garden. thats the exact problem you mention... you germans have no clue how to make rösti.. you always make kartoffelpuffer even if u try to make rösti you end up with kartoffelpuffer. pls jsut stop ok. also stop making cheese and wine its insulting just stick to making cars and sausage ty
This channel is everything I ever wanted to do....if I was better at cooking/baking. I love experimenting and learning the differences between things, even with slight modifications. Therefore, I'm deeply grateful for your channel.
I feel like I learn the most about how ingredients, preparation, and cooking styles influence the final outcome from these variation videos. These are easily my favourite videos!
I like my rösti well-browned and crunchy on the outside, though. Maybe it's darker than traditional, but it's just so much tastier. Also, the trick to getting raw grated potato to not take on a slimy texture is to put it in a potato ricer in small batches and squeeze with all your weight. The raw texture will go from wet and slippery to dry but waxy. It benefits from extended cooking, since you want all that starch to steam and cook. Putting a lid on it while the first side browns helps in that respect.
Is there a way to do it without the ricer? It might take longer to make the texture waxy, but it does save up on dish washing. Edit: made this comment while ignoring the video, whoops. Still, personal experience always helps even if it's just to confirm.
@@eveakane6563 You need a lot of mechanical advantage to squeeze out as much water as possible. Best alternative I can think of would be to put the grated potatoes into a tea towel, tie it closed, and wrench it down with a mixing spoon like a tourniquet.
Yes! You have to grate them, then put on a little salt, put them in a cheese cloth (or whatever) and squeeze them as much as possible. I make my boyfriend do it and tell him to just squeeze as hard as he can.
In Germany we have smaller Rösti called Kartoffelpuffer which are eaten with apple sauce and often contain some grated onion or even carrot in them. They're bound with egg and flour most of the time.
In English, that's Potato Pancakes. And they are served in the northern US as well. Lots of German immigrants and so there are parts of the country a Kartoffelpuffer is just as common as flour pancakes.
I guess its almost the same as Erdapfnbuffer in austria, but we eat it salty! most of the time just some garlic/ sourcream. Oh and kids eat em with ketchup
Thank you for introducing me to rösti so much, it's now a staple in my home. I really appreciated the introduction of recipe development in this video, the exploration of different techniques led me to trying out a recipe of my own. I use raw potatoes, but I squeeze them through a clean kitchen towel or a cheese cloth really thoroughly. Enough of the starch adheres to the potato bits for the crust to form easily, and removes enough water so the insides don't become mush. I don't know if thats traditional but it gives me a product i really like. Lots of love for you, Adam.
I really like the funny way Adam says "Rösti". It's not standard German, but Swiss German, but still with a hard American accent. Sounds somehow really nice 😆
There are many Variations of these. In our Region of Germany you can find them with some chives or leek in it. Another variation my grandma used to make is with small bacon cubes and cheese and whole eggs mixed into the "batter", basically an all in one breakfast cake :D
This thing at the start in the pot - we call it PATATNIK here, it is a traditional meal from the Rhodopi mountains in Bulgaria (of course it differs a little bit from the one you show) - we add summer savory, bulgarian white cheese, eggs and some spearmint :) For the method I think most people here just grate the potatoes, salt them and remove the excess liquid. No boiling. Great video!
As a swiss person, i approve of this video👍🏻. Fun fact: traditionally when you had "Gschwelti", boiled potatoes, you'd make Rösti with the leftovers the next day.
Who knew all these years I've been making rösti! I always thought I was just too lazy to make individual hash brown patties. Also cold baked baked potatoes work really well.
Adam I really appreciate your authenticity in how you cook including your errors via hindsight! thank you for being my BEST replacement for Good Eats! Love your show and will prob support ya with buying your chef's knife!
“I could’ve just fried some mashed potato cakes, which is a thing I do sometimes” -adding that to my list of things I want to do that people would call me weird for but I am not the only one that does it
Frying is the best thing to do with any kind of leftover potatoes really. Cooked potatoes just don't seem to reheat well for some reason. If you've also got leftover cruciferous veg, mix it with the mash and you've got "bubble & squeak".
"Fried mashed potato cakes" is pretty much what the Javanese perkedel or bergedil is, filled with minced meat and herbs like Chinese celery and onion and dipped with an egg coating...
@@johnnye87 thats my Mom's go to for leftover whole potatoes, just cut them into slices and pan fry in butter until browned/crisped to preferance. Then lightly drizzle with ketchup and eat with a fork as a side to anything resembling breakfast, usually egg varients like scrambled or "to order" (we all like our eggs fried differently, my mom and i prefer over easy which are not easy but fail to fried eggs which are also good). As far as weird food tastes go, my family loves peanut butter on waffles with real maple syrup, everyone always questions it when we tell them but it is definitely worth a try because worst case you throw out 2 waffles, not a big deal. (Thats the nice thing about food, if you don't like it you don't have to eat it and you aren't out much)
My personal rösti tip: wear a cut-resistant glove when you're grating the potatoes, so that you don't grate your knuckles when the little round buggers inevitably slip out of your grip
Here in Brazil (at least on the south) we call it 'Swiss Potato' and we fill the cake (you put the filling between two layers of potatoes) with various ingredients, like shredded jerky and cream cheese, sausages or anything you want.
Really happy to see a dish from my country ! Pairing it with raclette browned on top of it in the oven, with some speck and an egg is a must :). Also, the cheat code for the flavor is using "Aromat", lots of people do that, especially in restaurants. It's basically a table condiment with MSG in it ;) not only chinese restaurants use it, swiss restaurants do it too but they won't tell you this.
Everyone complaining about the pronunciation... As a Swiss, I think he actually didn't do such a bad job. The video in general is well researched, as always, and I couldn't imagine he didn't at least look up how to pronounce it. +1 for effort 👍🏻
@@anto3254 It is pronounced different in different regions of Switzerland and Germany. In the northern part, for example we use a sharp "S" like in "silicone". In other regions people use a voiceless "sch"-sound like in "ash". The R can be rolled or not and even the "ö" can become more of an "ü", so Adams pronunciation would even fit that. German pronunciation is hard for anglophone people and the Swiss have a phonetically distinct dialect. So all in all.. I think Adam did better than most english-speaking people.
A few ideas I’ve used with some success: grate half of a medium sized onion and toss it with the shredded (rinsed, raw) potatoes. Also, start with avocado oil on the bottom of the pan. More resistant to burning than butter. Even though you’ve dried them, put small amounts, like spoonfuls of water into the pan and then cover it with a glass lid. Cook very slowly until the steam has time to cook the potatoes. Add salt and pepper to the uncooked side as the first side does its thing. Then, as it’s getting ready to flip, add a few pats of butter to the uncooked side. It’ll melt down through and start giving the bottom a really great crispy and buttery flavor. Flip carefully and then brown the other side. The onion is optional, but I feel like it really adds more flavor and it’s almost impossible to see because the gratings blend in so well with the potatoes and they really soften with the heat.
Rösti! Very cool to see you're covering them on your channel! Here in Switzerland, we also get pregrated parboiled potatoes that are already greased up evenly from the grocery store as convenience food. All you have to do is open the bag put it in a pan and Flip it half way through. It honestly is pretty good taste whise, and requires much less planing ahead comparef to the usual thing we do, with leaving it over night in the frigde and all that. It is quite a nice, lazy alternative, and i'm super glad to be living in a place where such amazing convenience is available
Your attempt at pronounciation Rösti was pretty cute. Many foreigners have trouble with our Umlauts so I won't hold it against you, you gave it your best shot. McDonalds sometimes offers a McRösti over here with a small Rösti on top of the patty, Emmentaler cheese, bacon and cheese on the bun - it is an interesting experience.
They usually do around Christmas which always seems to be their Hüttengaudi time (at least in Germany). I love to add the Rösti patty to the McRib or the McChicken. I wish they add it all year long OR offered their breakfast Hash Browns all day long (they are pretty similar in the case of McDonald's).
As a swiss guy I can confirm that version number one is the most traditional one. I usually use the pressure cooker to cook the potatoes. I put them in there for 7 minutes from when they start boiling then take them off the heat. Also, my favorite way to eat rösti is with raclette cheese melted on top. I recommend using the broiler to melt it, that seems to preserve the crispiness the best
I approve, as another swiss. A bit of context for the non swiss why we use parboiled potatos in rösti: Another common way to eat potatos is "Gschwellti" meaning potatos in their jacket. This comes from a time when boiled potatos were simply a cheap replacement for bread. The leftover potatos from dinner were then used to make rösti in the morning. See my other comment where I explain my recipe I learned as a kid.
I like mine crispy, so I tend to make them a lot thinner. That way, I don't have to worry about the interior consistency too much and I can forego boiling and baking, which makes the whole ordeal much quicker.
Have you ever thought about writing a cook book? I love your videos, but I have to admit when it comes to recipes, I'm a sucker for books and I'm addicted to having a collection of best-ofs in my kitchen. I'd definitely buy your book!
We've got a similar dish here in the Czech Republic. We add eggs, bread crumbs (or flour), caraway, black pepper, marjoram and loads of garlic. As for fat I would use lard, it gives the best taste and crunch to the potatoes. Also there is a version with a bit of sauerkraut.
As a german, some things grandmas and me do different: Renderd pork fat with crispy bits. Buy a big block of pork fat, we call it „fetten speck“, leave it i the freezer and slice super thin, like 2mm cubes. All in a pot, render most if the fat, then add that to the pan, let the pieces crisp up and add potatos. I also season with a light dust of either „pommes salz“ , a salt beld for frenchfries, or with pepper and garlic powder, my grandma would disagree. Hetreogeneity, littel super crispy slightly mushy pork flavored aroma bombs. But use less salt, the pork fat is very salty most of the time. If you do try it tell me what you think! We also like to fry our eggs in the rendered pork fat, the crispy bits are amazing when integrated i to a frey egg!
It's interesting that when I went to Zermat, a mountain town in Switzerland, I don't think ever saw a Rosti without an egg cooked with it. Didn't even realize there were so many variations.
Interesting to note in applications, anything from latkes to hashbrowns to corned beef hash to homemade fries, also require you to squeeze excess water out of them. Seems parboiling is an easier and quicker method. And fridge overnight makes for prep for a next-day thing. I tend to use Russetts a lot, so I may attempt a parboil and use the skins to line the bottom of the pan. Could make the exterior a little more crispy.
THANKS for posting a fascinating video essay on rosti potatoes. You demonstrate very well how difficult it is to make this dish to one's taste. I have tried to do these well for years. Slow stovetop cook, bake the second side in the oven' and use a well-seasoned cast-iron pan.
When I was an undergrad at the University of Florida in a previous century, at about 2 AM the restaurant "Skeeters" would get really crowded right after certain other businesses were required to close, especially on Friday and Saturday nights. One of their most popular dishes was the "Asher Special", which consisted of a layer of hash browns topped with several slices of cheese (cheddar, I think), and then 3 eggs, any style. I think I'll need to try making an Asher Special using one of your Rösti variations.
That's an absolute favorite of mine. Mom told me how to cook it when I was 10 or 11. Rosti #3 all the way! On side B I add an egg to side A and close de lid for 6min. Then let it steam out for another 2. It's wonderful
Im from Switzerland and never heard of it being eaten to stew... I think the 2 most popular types (people from other regions might disagree) are Bärner Röschti which is with Schpäck (Speck/Lard/Bacon cubes) and a single sunny side egg on top and Walliser Röschti which is with Ham, tomateos and then baked with raclette cheese. Also I love how instead of eating it with fork and knife you cut it like a pizza and eat with hand :D
I remember eating these almost every week up here in Canada. We just called them potato pancakes or potato latkes growing up, and they are fantastic with any sort of savoury sauce.
Also maybe kuchen? Idk how its spelt, its popular in my area of US because of immegration but im a little scared to try it, i have sensory issues with texture and a video would ve good to judge it
Hey, Adam! You never mentioned the way that I have been doing this for years. I use whole potatoes, Yukon or Russet, scrub them up and bake them. I also use a microwave sometimes, but that wasn't available, back in the day. Let them cool, even overnight, even in the fridge. I first did this as a way to use up leftover bakers. Anyway, then I grate. I don't peel even Russets-I love the peel. (I haven't peeled a potato for over 30 years. The peeling on the bakers was always my favorite part) The potatoes are dryer, but not too dry. They really hold together. I also season the shreds before putting them in the pan. They are so crispy this way. They still have the starch, but not so much moisture. Maybe not as moist in the middle as you prefer, but I never was a fan of all those fried mashed potato patties I got as a kid. I do love you showing your thought train when testing. It is very informative. I love all of your videos. I love food science. So always look forward to new ones from you!
I have 3 tips here, one is when you are flipping it over by taking it out of the pan, if you slide the food out of the pan brown side down, place the pan on top and flip it back in to the pan. This allows me to use this technique for giant pancakes and wet/sticky things. The other, when I do this I will use frozen shredded potatoes, oil in med low pan, cook about 7min covered. Salt and pepper to taste, quickly fold it all together working the bottom to the inside. Rearrange everything in to am even layer cook for 10min, flip about 8min and serve. I also use leftover bacon grease for the teaspoon or two of fat to brown the outside. I drizzle it around the edge after the flip and let it work under with a slight shimmy of the pan. I sincerely enjoy your cooking experiments. Thank you for sharing.
I love Röstis and "applesauce". I am from germany and the apple sauce here is called "Apfelmuß". Strictly translated "applemush". Apples, a bit of sugar, cinamon. It goes so well with a hot, slightly salty Rösti, ESPECIALLY when there are these crunchy parts and a almost soft inside. I have seen Röstis being made with grated onions aswell and other kinds of swasonings. Can be eaten sweet with applesauce or a bit more like a hearty sidedish. When I think about it bacon should go well with it
I'm trying to remember how we made it in the restaurant I worked at a couple of years ago, thought we make a confit of the shredded potato first, cooking them in duck or goose fat, really drying them with paper towels and then cook the rösti under pressure, white like another pan on top do it's all pressed down thoroughly. These were amazing 😍
I actually enjoy seeing you making mistakes when u cook, generally people only show their successful attempts with the recipes when cooking some recipes most of the time it comes down to experience and lots of mistakes and the willingness to learn from them, so much is loss when you only show the successful attempts.
Rinse and then add tsp of potato or corn starch back in 👍🏼 cook covered for the first five min to steam then uncover for five min, flip for second side uncovered for five or so min.
I have no idea how the Swiss actually say it, so I'm not an authority on it and it isn't a critique. But I kinda love how he pronounces Rösti more like Rüschti. Makes it sound more adorable. I usually buy Rösti Corners premade and love them with a little salt and Tzatziki as a quick meal when I'm lazy.
He prononuces the ö as we would pronounce a u. The ö is a bit like the u in burn or the e in concern, but a lot harder, with the mouth much more opened.
After having visited Switzerland several times for work, I came to love a dish called "Zürcher Geschnetzeltes" which is a delicious stew served on a Rösti. I have managed to make a good version of the stew, but have always failed at making the Rösti. This video is a great deal of help. Thanks!
Thanks for highlighting clarified butter. I hope this is the trend for all cooks. Veggie/seed oils are the devil I have potatoes in the garden now. Need to get rosti'ing
he mentioned it could be eaten with eggs or something else. I think the only point of this video was to test different ways to make 1 specific part of the meal, not to make the same meal 8 times
Thank you so much for breaking this down. My grandmother talked about eating these as a kid but never learned how to make them. Excited to make some now!
Dude thankyou for this. Been playing with "the best rosti" it's a long process. Some onion and zucchini seems to add alot. All grated, all salted and water squeezed out. All raw and straight to the pan.
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You are correct. Fork don't lie. :)
CHEF JOHN
*CHEF JOHN!*
Chef
Che
Chef John !
"Cook your potatoes however you want. It'll probably be fine." I think you just summed up like half of German cuisine right there.
Good advice for anything in life, really.
But this i swiss😬
yea but swiss cuisine is very similar to german cuisine the dishes are just called different
@@dennisblassnig9144 same same
I live in north Germany and we have a dish, which is basically the same thing but smaller called Kartoffelpuffer. They are grilled and salted potato pancakes eaten with mashed apples.
As the son of a Swiss chef, I’ve been eating rösti my whole life. My favorite personally is Rösti mit Speck, where you start out with the traditional method, but you mix crushed crispy bacon into the potatoes before they go in the skillet, and cook it in the bacon grease. A fried egg on top with a runny yolk is the final touch
Americans: "of course its better with bacon - everything is"
That does sound delicious.
Lecher!!!
yep. Berner rösti with a egg on top is my go to comfort food my whole life.
Yeah, that's the real deal :)
I was born and raised in Switzerland and I still often make these for brunch on Sundays.
Hi Adam,
Nice video! I am Swiss and a chef and really appreciate that you want to get our Rösti correct. Us Swiss make it many ways but there are a couple special issues to consider. We have many varieties of potatoes that you don't have in the US. I usually use Amandine or Charlotte. I boil them for 8 minutes until slightly cooked but not soft (like you mentioned in one of your versions). I leave them in the refrigerator over night and peal the next day. A point to consider is that the grater I use is like yours only the holes are larger so the shred is different from yours. I generally only use butter but in smaller quantities than you used and I don't salt or season until the end. Also, my cooking time is longer than yours and the temperature is lower so they almost can't burn.
Hope this helps.
Ed
The coarse grate is very important. The cheese grater that Adam uses isn't appropriate.
@@greenpoles True, my grandmother actually used a pairing knife and did it all by hand. I haven't the patience. 🤣🤣🤣
@@greenpoles yep, it gets too dry otherwise
Also if you're gonna squeeze then out the big Oma technique I have always seen is using a kitchen towel. I doubt it gets more moisture that squeezing by hand but to me it's part of the process.
A delightful dish. I learned to do it with my mother-in-law from Herisau. I discovered a somewhat similar recipe in Auvergne, the region of origin of my paternal family. It's called "Galette de Rapée de pomme de terre".
The first one is the traditional way. You made "Gschwellti" (cook potatoes in water with the skin) for dinner and Rösti is one way to use the leftovers the next day. What you haven't done but could be the original is using mealy potatoes that are cooled over night. The next day you skin them and "grate" (sometimes it's more like pushing them through the grater than actually grating) them, then you heat your pan with butter and very loosely drop the potato strips in, so the Rösti becomes fluffy and not too condensed. Mealy potatoes give a much more crispier Rösti in my opinion.
Also using mealy potatoes is probably why so many recipes call for removing the skin- mealy potatoes have very unpleasant skin so it makes sense to peel them.
Yes! I make them the elite way and I had no idea! The only difference here is that I use clarified butter, so I stand corrected on that part.
@@vers1fier It makes sense to use clarified butter, because of the higher burning point. Yes, I think it is a recipe invented by farmers (and most people were farmers back then), but they don't had clarified butter, what you probably could use too for a traditional Rösti is lard instead of butter.
@@edim108 Good point. I forgot to mention that there are also semi-mealy potatoes, like Victoria (usually those used to make fries). They make a very good Rösti and are not that difficult, meaning if you cook them a little bit too long you don't have mashed potatoes immediately. Also very important: put the potatoes in cold water and then heat it up, when you can stick a fork easily into the potato it is ready.
@@chmae1532 Funny you mentioned lard, I was thinking about using tallow like the Belgians do with their fries! I will give lard ago. I've also used some Mexican salsas that work really well as condiments; in particular Salsa de Cebolla and Falso Guacamole!
As a Swiss guy I’ll have to admit the guilty secret behind a really good Rösti, the butter it’s the guilty amount of butter you use to cook them, hence why they’re also called Butterrösti. Given the situation both the first and the second version are the way people would do it around here. A good Rösti should almost be crispy all the way through, and a really nice addition is to add onions or bacon. I won’t lie it indeed is a pretty heavy dish and mostly eaten alongside Züri-gschnätzelts or sausages.
Vergiss nd s‘aromat
Yes, I honestly thought there were almost always onions inside. My first time I had them was as Röstipizza, in a freeway restaurant going on the traditional senior year trip to Italy. I liked it. Made them more often since.
I can only imagine how the word "gschnätzelts" must look like to non-native speakers (maybe like a letter-gschnätzelts?)
Ankäröschti mi Bradwurscht.
@@Schattenhall it screams "a Swiss dialect" to me, looks ghastly and I have 0 idea how to pronounce it. Do you guys even have a standard spelling for it?
As a born and raised Swiss, this is a dish I grew up on. My dad can't cook, except for Rösti which he made once or twice a month. Great to see you show how to make it.
@@doomguyslowresolutionmodel407 imagine how different the mood would be if you ended it at "lmao no offense bro"
@@spikepsych makes me wonder what that person said
@@ColonizerChan makes me wonder what that person said
Do the Swiss really use Ö? Always thought this was Swedish as like.. all swedes eat them.
@@ambjornborjesson5481 yeah we use Ö. You can find some variation of the dish pretty much anywhere in the western world. Americans have hashbrowns, which is basically the same, just prepared a bit differently. The Brits have hashbrowns too but in the shape of small triangles. Not sure how the Swedes cook it?
I really like when you show multiple variations of the same dish.
Same, good to know what gets what results, to know what to try
Me too, I just like to see him cook and while I eat and listen to the sound of his voicd
I get a huge amount of value out of it too, shows me the types of ways I can be experimenting as well.
It's my favourite way to enjoy any cooking related video. Gives me different options for cooking the same thing which is always nice. I hate when it feels there's only one sacred way of doing a dish (looking at you, Italians)
With Rösti you have to. You need to find the one that comes out of your pan completely and unburnt.
Rösti just sticks too much.
concerning the diffrent levels of crunch and fluff you talked about:
My grandmother (not swiss but from "Baden", southern Germany, very close to the border of Switzerland) often used to make a basically two layer rösti, using mealy and waxy potatoes, both raw. I'd say maybe 1:3 in mealy to waxy
First we grated the mealy ones she only salted them a bit and let them sit until we grated the waxy potatoes and thoroughly rinsed those, squeezed them with cheese cloth and overall got them as dry as possible. Then we dried the salted, sweated mealy potatoes, put half of them into the pan as a bottom layer, rinsed, dried and salted waxy potatoes on top as a fluffy core and then waxy potatoes on top again.
By doing that you get more starch on the outsides, and thus a super crispy rösti, but a super fluffy inside retaining the grated potato texture.
However she used a bit higher temps in cooking both sides and then when both were brown just put them on a rack and in the oven at like 130⁰ celsius anyways, since when I helped her cooking, we usually had to prepare multiple ones for like 10 people and when all röstis were in the oven, we prepared whatever the röstis were meant to accompany. they could sit in there for from 20-30 minutes minimum up to like 1 1/2 hours, didn't really change too much about their texture (however, after like 40 mins the temperature should be lowered to smth under 100⁰ celsius). Really liked those. I think ill try them again for myself in some days.
Rezept ... ok
Herkunft ... nee
I love these "do a number of ways" videos.
gives me a better sense of what I'd like to try and a better understanding of what the f im doing, without having to trial and error much myself.
plese do more of these Adam
I love em too :)
"cook these potatoes however you want; it'll probably be fine" is one of my favorite things about learning to cook from adam
Also a great way to end a 12 minute video about how to cook potatoes :D
Thats the beauty of taters, they are delicious in every form and are a canvas ready for any flavor you want to add.
My personal favorite "recipe" for mashed potatoes is boil them, put them on the plate and smash with your fork and add butter/margarine, sour cream, and salt/pepper to taste. And depsite this being my main recipe i never internalized that boiling potatoes dehydrates them even with just fresh water.
@@jasonreed7522 boil em, mash em, Stick em where?
@@johnnye87 Crucially, at the end!
In a stew!
Adam, interesting how subtle the differences were. My grandma used to make latkes for the holidays and she would squeeze the water out of the grated potatoes and then let the water sit for a while, say 30 mins. In that time, the starch settles to the bottom of the bowl. She would pour off the water and use the starch in the recipe. I know that a rösti is not a latke but it might help with the texture and structure. Just a thought to give you the benefit of a comment.
Great idea.
Ooh, that's pretty genius
Exactamundo.
This. 👌🏼
my mom did hers this way and now I also use the starch
For the rinsed version: do the first side with a lid on the pan (and really low heat).
And dont be afraid to refry on side A if it didnt get crispy enough the first time. The first time on side A just has to ensure it's cooked All the way through
@@AxeLea3 steam > flip and brown > flip and brown?
I headed straight to the kitchen and made "something similar". It turned out crispy on the outside, but soft on the inside. I loved it.
lol "Something similar" is how I "follow" every recipe
Yay! Thank you for making this video! My son loves hash browns, but neither of us are any good at making them from scratch. We usually end up with a pile of loose shreds that are unsatisfactorily crispy. I am going to make him a Swiss potato cake for dinner tonight. Though I think I will make a MUCH smaller cake as it is just the two of us. 😊
Update: our rosti came out great! We made a large one to bring to a potluck and it disappeared so quickly that my son wasn't able to go back for seconds!😓😏 We will be making it again soon!
That’s awesome! Now I need to try making it too
I really liked the format of this, showing how small changes can affect the dish. I would love to see more like this
you might like Ethan Chlebowski, i just watched his vid about rough chop vs fine chopped onions, honestly was a good watch and changed my way about chopping onions
edit: Chelbowski to Chlebowski
In the end, he admits that the small changes actually don’t affect the dish very much. The whole vid is kinda pointless.
@@theholypopechodeii4367 Yeah, but I feel like the 8 different versions kinda wasted my time. If he wants to do that, fine. But if the result is that it largely does not matter, then just say that and don’t show the whole shabang just to have a cool title.
I remember eating rösti as a child whenever my aunts visit from switzerland. Such a nostalgic dish for me. I love it when my aunt would cook it extra crispy.
Really love the "here's one recipe a bunch of different ways" video. Great job!
I am Ukrainian and we have our own version of this dish that we eat with sour cream. They are like small pancakes, similar to the Jewish latkes. Interesting how many different cultures came up with a very similar dish.
Same in Poland
>I am Ukrainian
You’re Polish or Russian depending on which side of the river you look at. Pull out a map from 1790 before Napoleon destroyed Europe and created fascism and show me a country that name and I will give you twenty million Euro
@@wordofswords5386 Hahahahahahahahahahahahahahahahahahahaha omg
@@wordofswords5386 for sure, that’s why africa is so civilized when white people aren’t running things, right?
@@wordofswords5386 yes, we stole recipes for potatoes that come from south America, lmao
One thing I respect so much about your videos is that you're actually honest about how your food turns out. If its not that good, you actually say it's not that good! Unlike so many show offy foodtubers who after one bite of anything they make they're just like "OHHHH SOOO GOOOD". Keep up the fantastic content
Here is how I make my Rösti: I take half the amount of parboiled and half the amount of raw potatos, grate them separately. Squeeze the raw potatos and then mix the two together. Put a hand full of diced bacon into the pan and fry for a few minutes until the fat melts and is released, add some butter if you don't use a no stick pan, depending on the amount of fat in the bacon. Put the grated potatos in and mix. Then I don't put the whole thing into a cake shape yet and instead mix and turn the potatos in the pan for about two minutes to get it also a bit crispier on the inside. Now is the time I add salt and pepper. For this mixing and turning I try to be careful to not break the parboiled potatos into too small pieces. Then I basically follow the procedure like Adam showed us in method 1. Option to improve taste for the sacrifice of texture: Add a chopped onion and/or some garlic with the bacon. I serve it with fried eggs and together with some alpine cheese.
Yup that's how most of us do it in Switzerland.
This sounds really nice, especially the part about cooking the potatoes for a few minutes before moulding them into a cake to get crispiness throughout. If you don’t mind me asking, what heat level do you usually use, on what type of stove? I’d really like to try your way!
(I have a gas stove, which I know is generally different/less hot than electric)
@@Maplefrostu I use an electric stove and a no-stick pan, nothing fancy really. I put it on a medium-high heat to get it on temperature and then on second to highest to get it coloured and crispy. I took me some tries, and keep in mind that not every potato is the same. I wish you good luck and bon appetit!
@@m.a.6478 thank you for taking the time to reply!! I’m excited to try this :)
A bit of cayenne pepper is good with the garlic.
The best part of your cooking is you showcase variations and try to scientifically explain what is happening.
Keep doing this, that is what separates you from other cooking channels out there, and can even help when we try to replicate and fail to see where we ended up!
Your comment at the end about going through your recipe development process really demonstrates that it's better to learn the "how" and the "why" of cooking, much less the importance of finding a "good recipe". Recipes are a great starting point if you're learning something new, but if you know technique and how different ingredients behave under varying circumstances you can really explore the margins of a recipe and shape it to your tastes. Thanks Adam!
Couldn't agree more! You become a good cook from blindly following recipes just as much as you become a carpenter from assembling ikea furniture...
I think Adam is generally doing a great job of explaining the why, even when he doesn't include the whole development process in the video
I simply adore potatoes in any shape or form. I do wish we had more of a variety of potatoes here in the USA, but I am happy that the last decade or so has brought us these golden potatoes. We can get rainbow fingerling, but we have to go to a specialty store usually and pay more $$$.
Another random Swiss in the comments. Very nice to see you cook this :)
I usually cook them at low heat with a lid, to get a similar effect than baking.
It's also quite common to add small bacon cubes to the mix here.
Hangover pro-tip: after the flip put some cheese on it, cover with a lid and let it melt :) If you get some "raclette" cheese even better.
I am also swiss and i find it hilarious how he says rösti.
I never realized that Rösti was traditionally made as one large cake. The only time I ever had it was in Grindelwald and it was being sold by a street vendor right at the foot of the mountain where you got on the train that took you to the top of Jungfrau. This vendor had a huge almost wok like pan and was cooking small bite-size bits of potato cake that he would then sell in a little cardboard take away boats like you might get fries in. It was fabulous and just what you needed after walking around the mountains
Yes, that is a lot more common when sold for take-away and street food. These types more than usually also have cheese and also often bacon in them, so they are often also called "Chäsrösti"
Omg yes, I love those too! They remind me of okonomiyaki for some reason
To be honest to me it feels mostly like this pancake form is more the way you would cook it in a restaurant/when you really care about presentation. The other way has much more advantages in my opinion. You get more crispy parts and it is easier to split up for multiple people.
Adam has got to be one of the best food channels on youtube. Science, delicious recipes, cooking philosophy, it's just beautiful!
I'm swiss and work as a cook and have thus prepared and cooked enough Rösti to trigger ptsd lmao. As one of my first head chefs once told me, ain't such a thing as too much butter for a good Rösti haha. That being said though, at one place I worked at we used the duck fat from duck confit to cook our Rösti for brunch service which is obvously fantastic as well. And so many different ways to prepare a Rösti. Another restaurant I worked at we would do like 2/3 potatoes and 1/3 vegetables such as carrots, onions and courgettes and then added bacon bits as well. Great stuff any time of the day
Would you care to share the recipe? I really love potatoes and I would like to try an authentic version of this dish.
@@NShll-sd9yw I'm from Switzerland and the way Adam cooked it seems to be how my mother cooked it for me. All the variations are according to your taste. It goes well with some greek yoghurt or sour cream or an egg.
@@NShll-sd9yw doesn't get much more authentic than adam's recipe
i just buy a bag in migros and fry it up in a teflon pan XD. Not a big fan of rösti having it maybe once a year or less
@@NShll-sd9yw Adding onto what other people already said but yea Adam's video is honestly a pretty good way to start with for a basic Rösti. Which version you do depends on what texture you like and once you have that figured out you can go many ways with it. Personally I like some pepper, nutmeg and a pinch of paprika but there's so much you can do with it and eat it with
My mom makes this beautifully. She starts by sauteeing some onions until they're carmelized like you're making French Onion Soup. Then she adds different veggies depending on the season, and tops it off with fresh garlic. Then in go the raw, washed, shredded, seasoned potatoes. It bakes until it's golden and crispy, then she flips in with one hand and cooks the other side. It's topped with cream, or whatever toppings we've got in the house. As an adult I've tried to make it and I just can't get it exactly the same way lol
i make it with onions too! the more onion, the better 🤣
Some onions are fine, but depending on the amount of veggies, it is no longer a rösti. Also, half leftover and half raw potatoes improve the taste and texture a lot.
@@jamaly77 I’ll try out the half leftover half fresh next time I make this! That sounds yummy
@@putrianisas same! I’m a big onion fan
Potatoes and onions were born to be together. Also you could brown garlic in the oil.
The dish which I know and love from my parents is the "Kartoffelpuffer". It's a lot thinner (kinda like pancakes) and the potatoes are grated more finely. You get a lot of delicious crust that way.
Nice one, love the "here's my process, including my mistakes" style of this one.
I feel like it almost helps develop a little familiarity with the recipe, similar to what cooking it multiple times would give me.
Not as much as if I had cooked it 8 times myself, but I feel like I can make a more educated decision on how to approach this myself now, which really compliments your usual message of "Make it however you personally like it".
I hope the additional recording effort from doing it multiple times is not too high, this seems like a slow recipe that's easier to record than normally, which might have made multiple recordings less of a nightmare?
It's like I get to experience the satisfaction of trial-and-error without having anything to lose for myself!
@@vigilantcosmicpenguin8721 particularly the time investment
The Iranian version of this uses egg to bind it and we also use curcuma. Really amazing. There's also a version where it's half potatoes and half minced meat, absolute favorite thing in the world.
OK that half-meat version sounds awesome
@@walterw2 Takes 'meat and potatoes' to a whole new level.
sounds tasty n' that but the swiss proud themselves on not using anything than butter salt n' patatos. if it has something else in it, it's no rösti anymore. :)
@@DJBigMD That's not correct. Bärner Rösti contains bacon.
@@apalala4166 jaaaaa bi späck chammer glaub e usnahm mache. aber au nur für üch bärner! 😙
I studied in Switzerland in 2008, right on the "Röstigraben (Rösti Ditch)" that separates French speakers from Swiss German speakers. Rösti became a regular part of my diet after that (especially as a student--potatoes are bloody cheap!). Imagine my Swiss wife's surprise when I met her 10 years later and already knew how to make a part of her cultural heritage!
People always say that potatoes are cheap, and they are cheap if you consider them a vegetable. However, if you compare them to rice and pasta, they actually cost a lost more (like 2-3 times the cost) in my experience (per calory, considering the cheapest version for each in the supermarket).
@@wernerbkerner9690 Odd, in my area they are much closer.
Also, a big advantage for potatoes isn't just up front cost, it's how much it can save you in secondary costs. With just the addition of fat, you can cook potatoes in myriad ways, that all taste remarkably different. This isn't quite as true for rice and pasta.
Rice and pasta sometimes require costs at meal preparation. All in all, I don't think there is that significant a difference between the three of them, cost wise.
In my part of the world, rice and pasta tend to be "nutritionally fortified", but are also often cooked in ways that "de-fortify" them. In the case of rice, simply washing them will do that. So potatoes still win out, nutritionally, in quite a few cases. And if you live in a place in which fortified pasta/rice is uncommon, potatoes are an even stronger choice.
Ultimately, this varies hugely from region to region, and everyone needs to consider their local costs.
Clarified butter/ghee is a must, doesn't burn as easily and makes for a much crispier texture, also lingonberry jam is an absolute must!
ok, that's a swiss national treasure. just one thing: we are not used to cut it into slices. You just help you with unformated bits into your plate. It's cooked often with lard. And usually you use pork fat. Talking tradition here, of course.
You're one of my favorite cooks on youtube simply because you actually show the process AND mistakes when it comes to these recipes. It's just nice to see that no one is perfect and it makes me feel far less doubtful of my own prowess in the kitchen~
On a side note, good lord I'm surprised you didn't turn INTO a potato by the end of this video, haha.
It really is a great way to teach cooking. I learned with Julia Child's TV show in the sixties, and loved her philosophy on cooking disasters: "You're alone in the kitchen, and no one can see."
Great video as usual Adam! I currently live in Zurich, Switzerland and even here not many restaurants offer great Rösti as the preparation is harder than it looks. Most restaurants have Rösti on their menu of course, especially in areas heavily frequented by tourists, but only a few manage to prepare it very well. On another note, there is also something called the “Rösti-Graben” which translates to Rösti-ditch or Rösti-trench which is a term used to pictorially differentiate the German speaking part of Switzerland from the other parts as Rösti is mostly eaten in the German speaking part as Adam said. It also refers to the cultural differences in Switzerland, including food of course, which is quite funny as Switzerland is actually very small and still so diverse.
Ahem, as a Swiss Italian I do need to point out that the Rösti-Graben is only between the (Swiss) German part and the (Swiss) French part 😉
@@sonodiventataunalbero5576 Do I need to mention the Polenta-Graben?
@@gnoss4765 😂😂😂
@@sonodiventataunalbero5576 good point 😁
@@gnoss4765 "Polentaberg" is AFAIK more commonly used
I love that Adam demonstrates different techniques and shows his mistakes. Sometimes, I watch a really complex recipe but they forget to mention where there's room for error. When I end up failing to make the dish, I feel inadequate. Adam helps break down that stigma, and for that, I love these videos!
Even really simple recipes can be messed up, how many times have you tried to make eggs over easy and broke a yolk cracking it or over cooked it into a fried egg. (I have lost count) and thats a simple crack egg cook and flip, flip, plate.
The other thing is never feel bad about "cheating" use that frozen pie crust, the jar of prego to start or be your sauce, cut up sweet Italian sausage into meatball sized bits and cook em with your meatballs and drop em in your red sauce. Cheating when you cook is a silly notion, its just being practical and possibly making a trade off or just a straight upgrade because even bakers cant beat the fluffyness of a box cake.
I took one look at a cheesecake recipe and decided I'd stick to the grocery store and furnish my own toppings.
But the most important thing about cooking is: All mistakes are edible*
*within reason, don't get food poisoning or each a brick of charcoal
@@jasonreed7522 I also love when Adam integrates substitutions into his recipe. A lot of the mainstream cooking UA-camrs make knockout dishes, but they have so many ingredients that you can't make them unless you live in a large city with access to ethnic grocery stories. And even then, the hassle to run down to Chinatown for one spice is a little excessive. Adam talks about the accessibility of ingredients and explained where substitutions can and can't be made
@@SuperMustache555 he definitely is the most "down to earth" cooking youtuber. I normally use meatloaf or meatballs to judge a cooking youtuber and Babish failed hard when he made meatloaf into work by baking it free standing and painting a glaze on every 15min. Adam has a meatloaf minimum dishes video that is probably excessive but shows he knows what the priority is and he explains the point of the different ingredients. (The reason i judge by meatloaf is its a dead simple dinner and if they can't make it easily then all their other recipes are probably harder than necessary too)
Adam is definitely the right blend of good recipes, explaination of the science behind food, and homecook friendly.
@@jasonreed7522 Yep. Sometimes, I love the complex recipes when I'm feeling up to the challenge. They do produce delicious dishes. But when I'm looking for a delicious recipe with the least work possible, I go to Adam
For this kind of “pies”, you could use what in Spain we call a tortillera, a doble pan that closes and works a bit oven like with the added benefit of messless flips
what he did in that video are not rly rösti. no one in switzerland makes them thick like this.
@@Alpenmagier I can't speak for Switzerland (though I don't see many Swiss people in the comments complaining), but in Germany this is what we call Rösti, at the very least in Berlin. Any smaller/thinner and it's a Kartoffelpuffer, not a Rösti :p
@@RhodianColossus cuz most swiss people are so nice they dont complain even if u shit right infront of them in the garden.
thats the exact problem you mention... you germans have no clue how to make rösti.. you always make kartoffelpuffer even if u try to make rösti you end up with kartoffelpuffer. pls jsut stop ok. also stop making cheese and wine its insulting just stick to making cars and sausage ty
@@Alpenmagier I gotta say after that response I think you just personally have a problem my guy
This channel is everything I ever wanted to do....if I was better at cooking/baking. I love experimenting and learning the differences between things, even with slight modifications. Therefore, I'm deeply grateful for your channel.
I feel like I learn the most about how ingredients, preparation, and cooking styles influence the final outcome from these variation videos. These are easily my favourite videos!
I like my rösti well-browned and crunchy on the outside, though. Maybe it's darker than traditional, but it's just so much tastier.
Also, the trick to getting raw grated potato to not take on a slimy texture is to put it in a potato ricer in small batches and squeeze with all your weight. The raw texture will go from wet and slippery to dry but waxy. It benefits from extended cooking, since you want all that starch to steam and cook. Putting a lid on it while the first side browns helps in that respect.
Is there a way to do it without the ricer? It might take longer to make the texture waxy, but it does save up on dish washing.
Edit: made this comment while ignoring the video, whoops. Still, personal experience always helps even if it's just to confirm.
@@eveakane6563 You need a lot of mechanical advantage to squeeze out as much water as possible. Best alternative I can think of would be to put the grated potatoes into a tea towel, tie it closed, and wrench it down with a mixing spoon like a tourniquet.
Yes! You have to grate them, then put on a little salt, put them in a cheese cloth (or whatever) and squeeze them as much as possible. I make my boyfriend do it and tell him to just squeeze as hard as he can.
In Germany we have smaller Rösti called Kartoffelpuffer which are eaten with apple sauce and often contain some grated onion or even carrot in them. They're bound with egg and flour most of the time.
Sounds like latkes. It seems a lot of eastern countries have a variation of this dish.
In English, that's Potato Pancakes. And they are served in the northern US as well. Lots of German immigrants and so there are parts of the country a Kartoffelpuffer is just as common as flour pancakes.
I guess its almost the same as Erdapfnbuffer in austria, but we eat it salty! most of the time just some garlic/ sourcream. Oh and kids eat em with ketchup
thats just hash browns, not rosti
@@euansmith7059 I would say that hash browns are made with the rinsed shredded potatoes. So still not exactly the same method:))
Thanks Adam! This Rösti now is my family's favourite dish.
Thank you for introducing me to rösti so much, it's now a staple in my home. I really appreciated the introduction of recipe development in this video, the exploration of different techniques led me to trying out a recipe of my own. I use raw potatoes, but I squeeze them through a clean kitchen towel or a cheese cloth really thoroughly. Enough of the starch adheres to the potato bits for the crust to form easily, and removes enough water so the insides don't become mush. I don't know if thats traditional but it gives me a product i really like. Lots of love for you, Adam.
As a Spaniard, I was very confused by this looking very similar to our typical potato omlette. Looks amazing, thanks for the video!
Not from spain, but i was thinking the same.
When I made Rösti in Spain, someone said it's tortilla por les povres (potato omelette for the poor) because it's just potato, without the egg.
@@Kenionatus that's a bit funny hahaha they do got a point. Doesnt take away from it being delicious.
omg spaniard isnt that somewhere in poland???? exotic!!😍😍😍😍😍😍
@@tangeks5516 south of Liechtenstein actually. Very exotic indeed.
Nicely done!
Swiss approval granted 🇨🇭
I really like the funny way Adam says "Rösti". It's not standard German, but Swiss German, but still with a hard American accent. Sounds somehow really nice 😆
Better than many germans would pronounce it :D
Still couldn't manage to google "how to pronounce ö in german" though
Schwitzerdutch quite litterally isn't german. It's not even a dialect, it's an entire different language.
It's not accurate at all though
One can see that he invested time in looking up the Swiss pronounciation; Rö"sh-ty" , compared to a German pronounced Rö"sty".
That was a super cooking lesson. Full of info and technique. Great job. Luv your work in all your vid's.
There are many Variations of these. In our Region of Germany you can find them with some chives or leek in it. Another variation my grandma used to make is with small bacon cubes and cheese and whole eggs mixed into the "batter", basically an all in one breakfast cake :D
Ei? …das ist dann ja schon verdammt nah an einer Spanischen Tortilla ;o)
"Cook your potatoes however you want, it will probably be fine." That's gospel, Adam. Preach!
YES Please do more foods from cultural nooks and crannies! Finland has some interesting things... *wink wink*
Karelian Pie
THIS!!! Also torilla tavataan
Karelian pierogis are bomb
i thought rösti was finnish wtf
@@VSaccount same
This thing at the start in the pot - we call it PATATNIK here, it is a traditional meal from the Rhodopi mountains in Bulgaria (of course it differs a little bit from the one you show) - we add summer savory, bulgarian white cheese, eggs and some spearmint :)
For the method I think most people here just grate the potatoes, salt them and remove the excess liquid. No boiling.
Great video!
As a swiss person, i approve of this video👍🏻. Fun fact: traditionally when you had "Gschwelti", boiled potatoes, you'd make Rösti with the leftovers the next day.
Who knew all these years I've been making rösti! I always thought I was just too lazy to make individual hash brown patties. Also cold baked baked potatoes work really well.
Adam I really appreciate your authenticity in how you cook including your errors via hindsight! thank you for being my BEST replacement for Good Eats! Love your show and will prob support ya with buying your chef's knife!
“I could’ve just fried some mashed potato cakes, which is a thing I do sometimes” -adding that to my list of things I want to do that people would call me weird for but I am not the only one that does it
I absolutely love them. It's my favorite way of using leftover mashed potatoes.
Frying is the best thing to do with any kind of leftover potatoes really. Cooked potatoes just don't seem to reheat well for some reason.
If you've also got leftover cruciferous veg, mix it with the mash and you've got "bubble & squeak".
"Fried mashed potato cakes" is pretty much what the Javanese perkedel or bergedil is, filled with minced meat and herbs like Chinese celery and onion and dipped with an egg coating...
@@johnnye87 thats my Mom's go to for leftover whole potatoes, just cut them into slices and pan fry in butter until browned/crisped to preferance. Then lightly drizzle with ketchup and eat with a fork as a side to anything resembling breakfast, usually egg varients like scrambled or "to order" (we all like our eggs fried differently, my mom and i prefer over easy which are not easy but fail to fried eggs which are also good).
As far as weird food tastes go, my family loves peanut butter on waffles with real maple syrup, everyone always questions it when we tell them but it is definitely worth a try because worst case you throw out 2 waffles, not a big deal. (Thats the nice thing about food, if you don't like it you don't have to eat it and you aren't out much)
@@jakmanxyom yes, perkedels are delicous
My personal rösti tip: wear a cut-resistant glove when you're grating the potatoes, so that you don't grate your knuckles when the little round buggers inevitably slip out of your grip
I never grated my knuckles.
As for my fingertips, however...
Thank you for this! Amazing job showing the versions, comparing and proving that all methods are valid.
Here in Brazil (at least on the south) we call it 'Swiss Potato' and we fill the cake (you put the filling between two layers of potatoes) with various ingredients, like shredded jerky and cream cheese, sausages or anything you want.
Really happy to see a dish from my country ! Pairing it with raclette browned on top of it in the oven, with some speck and an egg is a must :). Also, the cheat code for the flavor is using "Aromat", lots of people do that, especially in restaurants. It's basically a table condiment with MSG in it ;) not only chinese restaurants use it, swiss restaurants do it too but they won't tell you this.
1. Get cucumber
2. Apply aromat
3. ???????
4. profit
Everyone complaining about the pronunciation...
As a Swiss, I think he actually didn't do such a bad job. The video in general is well researched, as always, and I couldn't imagine he didn't at least look up how to pronounce it.
+1 for effort 👍🏻
If it's pronounced anything like it's spelled then he did an awful job
I agree. The ö is not quite spot on but otherwise it's pretty solid
@@anto3254 It is pronounced different in different regions of Switzerland and Germany. In the northern part, for example we use a sharp "S" like in "silicone". In other regions people use a voiceless "sch"-sound like in "ash". The R can be rolled or not and even the "ö" can become more of an "ü", so Adams pronunciation would even fit that. German pronunciation is hard for anglophone people and the Swiss have a phonetically distinct dialect. So all in all.. I think Adam did better than most english-speaking people.
@@kalamir93 well if the ö is actually pronounced like ü in some places then it would be correct
@@kalamir93 "an dialect" -at least a few dozens of them
A few ideas I’ve used with some success: grate half of a medium sized onion and toss it with the shredded (rinsed, raw) potatoes. Also, start with avocado oil on the bottom of the pan. More resistant to burning than butter. Even though you’ve dried them, put small amounts, like spoonfuls of water into the pan and then cover it with a glass lid. Cook very slowly until the steam has time to cook the potatoes. Add salt and pepper to the uncooked side as the first side does its thing. Then, as it’s getting ready to flip, add a few pats of butter to the uncooked side. It’ll melt down through and start giving the bottom a really great crispy and buttery flavor. Flip carefully and then brown the other side. The onion is optional, but I feel like it really adds more flavor and it’s almost impossible to see because the gratings blend in so well with the potatoes and they really soften with the heat.
Thanks for those two ingredient tips, I like your reasoning for adding onions.
Don't have avocado oil though, so I'll give coconut oil a try instead.
My dad's from Liechtenstein and is a chef, so I had rosti a lot growing up. Excited to try these recipes!
Finally, Rösti getting the respect it deserves! I love a good Bernerrösti!
Rösti!
Very cool to see you're covering them on your channel!
Here in Switzerland, we also get pregrated parboiled potatoes that are already greased up evenly from the grocery store as convenience food.
All you have to do is open the bag put it in a pan and Flip it half way through.
It honestly is pretty good taste whise, and requires much less planing ahead comparef to the usual thing we do, with leaving it over night in the frigde and all that. It is quite a nice, lazy alternative, and i'm super glad to be living in a place where such amazing convenience is available
Your attempt at pronounciation Rösti was pretty cute. Many foreigners have trouble with our Umlauts so I won't hold it against you, you gave it your best shot.
McDonalds sometimes offers a McRösti over here with a small Rösti on top of the patty, Emmentaler cheese, bacon and cheese on the bun - it is an interesting experience.
They usually do around Christmas which always seems to be their Hüttengaudi time (at least in Germany). I love to add the Rösti patty to the McRib or the McChicken. I wish they add it all year long OR offered their breakfast Hash Browns all day long (they are pretty similar in the case of McDonald's).
Yeah. If he had a non-rhotic accent, it would easier just to recommend him using "ur" in place of the "ö", but he doesn't so hey.
As a swiss guy I can confirm that version number one is the most traditional one.
I usually use the pressure cooker to cook the potatoes. I put them in there for 7 minutes from when they start boiling then take them off the heat.
Also, my favorite way to eat rösti is with raclette cheese melted on top. I recommend using the broiler to melt it, that seems to preserve the crispiness the best
As a swiss myself too, I highly approve this comment!
I approve, as another swiss. A bit of context for the non swiss why we use parboiled potatos in rösti: Another common way to eat potatos is "Gschwellti" meaning potatos in their jacket. This comes from a time when boiled potatos were simply a cheap replacement for bread. The leftover potatos from dinner were then used to make rösti in the morning. See my other comment where I explain my recipe I learned as a kid.
I like mine crispy, so I tend to make them a lot thinner. That way, I don't have to worry about the interior consistency too much and I can forego boiling and baking, which makes the whole ordeal much quicker.
Have you ever thought about writing a cook book? I love your videos, but I have to admit when it comes to recipes, I'm a sucker for books and I'm addicted to having a collection of best-ofs in my kitchen. I'd definitely buy your book!
You can start with J. Kenji Lopez-Alt's "Food Lab" - he's a chef that is (AFAIK) admired by Adam (and has his very own YT food channel too).
We've got a similar dish here in the Czech Republic. We add eggs, bread crumbs (or flour), caraway, black pepper, marjoram and loads of garlic. As for fat I would use lard, it gives the best taste and crunch to the potatoes. Also there is a version with a bit of sauerkraut.
As a german, some things grandmas and me do different:
Renderd pork fat with crispy bits.
Buy a big block of pork fat, we call it „fetten speck“, leave it i the freezer and slice super thin, like 2mm cubes. All in a pot, render most if the fat, then add that to the pan, let the pieces crisp up and add potatos.
I also season with a light dust of either „pommes salz“ , a salt beld for frenchfries, or with pepper and garlic powder, my grandma would disagree.
Hetreogeneity, littel super crispy slightly mushy pork flavored aroma bombs.
But use less salt, the pork fat is very salty most of the time.
If you do try it tell me what you think!
We also like to fry our eggs in the rendered pork fat, the crispy bits are amazing when integrated i to a frey egg!
It's interesting that when I went to Zermat, a mountain town in Switzerland, I don't think ever saw a Rosti without an egg cooked with it. Didn't even realize there were so many variations.
Same a rosti without an egg is odd to me, but I'll have to try without someday!
Interesting to note in applications, anything from latkes to hashbrowns to corned beef hash to homemade fries, also require you to squeeze excess water out of them. Seems parboiling is an easier and quicker method. And fridge overnight makes for prep for a next-day thing. I tend to use Russetts a lot, so I may attempt a parboil and use the skins to line the bottom of the pan. Could make the exterior a little more crispy.
THANKS for posting a fascinating video essay on rosti potatoes. You demonstrate very well how difficult it is to make this dish to one's taste. I have tried to do these well for years. Slow stovetop cook, bake the second side in the oven' and use a well-seasoned cast-iron pan.
When I was an undergrad at the University of Florida in a previous century, at about 2 AM the restaurant "Skeeters" would get really crowded right after certain other businesses were required to close, especially on Friday and Saturday nights. One of their most popular dishes was the "Asher Special", which consisted of a layer of hash browns topped with several slices of cheese (cheddar, I think), and then 3 eggs, any style. I think I'll need to try making an Asher Special using one of your Rösti variations.
That's an absolute favorite of mine. Mom told me how to cook it when I was 10 or 11. Rosti #3 all the way! On side B I add an egg to side A and close de lid for 6min. Then let it steam out for another 2. It's wonderful
Im from Switzerland and never heard of it being eaten to stew... I think the 2 most popular types (people from other regions might disagree) are Bärner Röschti which is with Schpäck (Speck/Lard/Bacon cubes) and a single sunny side egg on top and Walliser Röschti which is with Ham, tomateos and then baked with raclette cheese.
Also I love how instead of eating it with fork and knife you cut it like a pizza and eat with hand :D
Some eat it with Zürigschnetzlets
@@maddiepilz5711 but that is not a stew either…
Love the Chef John reference. This channel is fantastic; love the Alton Brown editorial techniques.
Thank you Adam for the trick of turning the rosti! Much appreciated!
I remember eating these almost every week up here in Canada. We just called them potato pancakes or potato latkes growing up, and they are fantastic with any sort of savoury sauce.
those aqre different, pufferken are prussian in origin. Röstis are a bit different and closer to a bland spanish tortilla
Could you make Flammkuchen, which is basically German/French Pizza? It's delicious
Oh please, we recently tried one but I'm not really sure about the dough
Also maybe kuchen? Idk how its spelt, its popular in my area of US because of immegration but im a little scared to try it, i have sensory issues with texture and a video would ve good to judge it
I second that. However, it's not German, it's from Alsace; )
@@ethanjames5165 well its from the border of alsasd and baden so its kinda unclear lol
@@ethanjames5165 yeah no its not as clear cut as it is
Hey, Adam! You never mentioned the way that I have been doing this for years.
I use whole potatoes, Yukon or Russet, scrub them up and bake them. I also use a microwave sometimes, but that wasn't available, back in the day. Let them cool, even overnight, even in the fridge. I first did this as a way to use up leftover bakers. Anyway, then I grate. I don't peel even Russets-I love the peel. (I haven't peeled a potato for over 30 years. The peeling on the bakers was always my favorite part) The potatoes are dryer, but not too dry. They really hold together. I also season the shreds before putting them in the pan. They are so crispy this way. They still have the starch, but not so much moisture. Maybe not as moist in the middle as you prefer, but I never was a fan of all those fried mashed potato patties I got as a kid.
I do love you showing your thought train when testing. It is very informative. I love all of your videos. I love food science. So always look forward to new ones from you!
I really admire your dedication to trying all the different methods. You have way more patience than I do. Thank you again Adam.
I have 3 tips here,
one is when you are flipping it over by taking it out of the pan, if you slide the food out of the pan brown side down, place the pan on top and flip it back in to the pan. This allows me to use this technique for giant pancakes and wet/sticky things.
The other, when I do this I will use frozen shredded potatoes, oil in med low pan, cook about 7min covered. Salt and pepper to taste, quickly fold it all together working the bottom to the inside. Rearrange everything in to am even layer cook for 10min, flip about 8min and serve.
I also use leftover bacon grease for the teaspoon or two of fat to brown the outside. I drizzle it around the edge after the flip and let it work under with a slight shimmy of the pan.
I sincerely enjoy your cooking experiments. Thank you for sharing.
i would be interested in Adam's version of a Poutine. There's so many ways i see americans do it, would be interesting to see his twist on it.
I love Röstis and "applesauce". I am from germany and the apple sauce here is called "Apfelmuß". Strictly translated "applemush". Apples, a bit of sugar, cinamon. It goes so well with a hot, slightly salty Rösti, ESPECIALLY when there are these crunchy parts and a almost soft inside.
I have seen Röstis being made with grated onions aswell and other kinds of swasonings.
Can be eaten sweet with applesauce or a bit more like a hearty sidedish. When I think about it bacon should go well with it
Muß is must in the old pronounced style.
Mash is "Mus".
It's Apfelmus.
With a regular "s".
Try self made Apfelkompott without addet sugar instead of store bought Apflemus.
Thank me later.
I'm trying to remember how we made it in the restaurant I worked at a couple of years ago, thought we make a confit of the shredded potato first, cooking them in duck or goose fat, really drying them with paper towels and then cook the rösti under pressure, white like another pan on top do it's all pressed down thoroughly. These were amazing 😍
Yummmm duck fat!!!!
❤ Best cooking video I have seen in a long time. The mention of Chef John another hats off for me. You gave another subscriber, my frien!
I actually enjoy seeing you making mistakes when u cook, generally people only show their successful attempts with the recipes when cooking some recipes most of the time it comes down to experience and lots of mistakes and the willingness to learn from them, so much is loss when you only show the successful attempts.
Rinse and then add tsp of potato or corn starch back in 👍🏼 cook covered for the first five min to steam then uncover for five min, flip for second side uncovered for five or so min.
I have no idea how the Swiss actually say it, so I'm not an authority on it and it isn't a critique. But I kinda love how he pronounces Rösti more like Rüschti. Makes it sound more adorable. I usually buy Rösti Corners premade and love them with a little salt and Tzatziki as a quick meal when I'm lazy.
He prononuces the ö as we would pronounce a u. The ö is a bit like the u in burn or the e in concern, but a lot harder, with the mouth much more opened.
@@CG-eh6oe Trying to quickly say "io" tends to do the job for English speakers
SMH I can't believe you didn't make anything with mold to accompany your other video this week
After having visited Switzerland several times for work, I came to love a dish called "Zürcher Geschnetzeltes" which is a delicious stew served on a Rösti. I have managed to make a good version of the stew, but have always failed at making the Rösti. This video is a great deal of help. Thanks!
Thanks for highlighting clarified butter. I hope this is the trend for all cooks. Veggie/seed oils are the devil
I have potatoes in the garden now. Need to get rosti'ing
If you know some French, the "ö" in Rösti is pronounced the same es the "eu" in veux. So R"eu"schti. You got the sch sound correct though :D
I was thinking of the "u" in "Burst", but yours is better xD
You forgot to add cheese.
Maybe bacon.
..
Excellent video! I've got to try this.
he mentioned it could be eaten with eggs or something else. I think the only point of this video was to test different ways to make 1 specific part of the meal, not to make the same meal 8 times
Huh, I’ve been accidentally making these for years because I always thought that traditional hash browns never had enough mass. Lol
Thank you so much for breaking this down. My grandmother talked about eating these as a kid but never learned how to make them. Excited to make some now!
Dude thankyou for this. Been playing with "the best rosti" it's a long process. Some onion and zucchini seems to add alot. All grated, all salted and water squeezed out. All raw and straight to the pan.