This post is, in part, a reprint of my column that ran in the Record-Eagle on Thursday.
What is it about sledding hills that brings out the Evel Knievel in children? My boys — who usually have a healthy sense of self-preservation — turn surprisingly reckless when they stand at the top of an ice-slick slope with a sled. The risk seems to be part of the thrill. They size up each hill, awarding higher marks to the more menacing runs, compare near-misses and “war stories,” and proudly display rips and scuffs in their winter gear earned on gnarly roots and hidden bumps. They even call out a mock-heroic chant before launching themselves: “Don’t cry if you break your nose!”
Thankfully, no broken noses so far; the worst mishap was my seven-year-old sliding down on his chin instead of his rear. For them the reward is simple and pure: exhilarating fun. For me — who would secretly prefer bubble wrap, goggles, and helmets for every outing — the payoff is seeing their flushed cheeks, bright eyes, and confident walk home across the field. There’s a special triumph in laughing at perceived danger, and no better way to celebrate those small conquests than with a table of warm, comforting food to welcome our little sledding monarchs.
So what belongs on that welcoming table? The Swiss offer a natural inspiration. Accustomed to skiing and sledding in the Alps, they also have a tradition of rustic, hearty comfort foods that are both simple and deeply satisfying. Rösti (pronounced ROO’-shtee) is one of those classics — a crisp, buttery potato cake with a tender interior, made from only potatoes, onion, butter, salt, and pepper. Rösti is proof that the best foods are often the simplest.
Serve Rösti sliced into wedge-shaped pieces as a stand-alone snack with sour cream, or alongside roasts, sausages, or soups for a filling accompaniment.
Potato Rösti
Scroll to the bottom for an easy-print version of this recipe!
Yield: 4 servings (2 slices each)
Ingredients:
- 5 Yukon Gold potatoes (about 1½ pounds), scrubbed
- 1 medium yellow cooking onion, peeled and ends removed
- 3 tablespoons plus 2 tablespoons unsalted butter, divided (you can substitute half the butter with olive oil if you prefer)
- Salt and freshly ground black pepper, to taste
Grate the potatoes and onion using the coarse side of a box grater or the coarse blade on a food processor. Gather the grated mixture in the center of a clean tea towel, twist the top over the sink, and squeeze until no more liquid can be extracted.
Heat a well-seasoned 8–10 inch cast-iron skillet or a heavy-bottomed nonstick pan over medium heat. Add 3 tablespoons of butter and let it melt.
Transfer the squeezed potato-and-onion mixture to a clean bowl. Season with salt and freshly ground black pepper (about ½ teaspoon of each is a reasonable maximum at this stage). Add the mixture to the hot pan and use a sturdy spatula or wooden spoon to press it firmly and evenly into a compact cake. Do not stir; press down to form a solid layer. Cook over medium heat for 7–10 minutes, until the bottom is deeply browned and crisp.
When the bottom is crisp, place a large plate over the skillet, put on oven mitts, and carefully invert the pan so the rösti lands uncooked side down on the plate. Return the pan to the heat, add the remaining 2 tablespoons of butter and let it melt. Slide the rösti back into the pan, uncooked side down, press again, and cook another 4–8 minutes until the second side is golden brown and crisp.
Transfer the rösti to a cutting board and let it rest for five minutes before slicing into pie-shaped wedges. Serve warm.
If you want to elevate your rösti, try it with a savory-sweet bacon spread called bacon jam. It pairs beautifully with the crisp potatoes: smoky, slightly sweet, and utterly addictive — like the memory of bacon dipped in maple syrup folded into a spreadable topping.
Roesti (Swiss Crispy Potato Pancake)
Rebecca Lindamood
Pin Recipe
Ingredients
- 5 Yukon Gold potatoes — about 1½ pounds, scrubbed clean
- 1 medium yellow cooking onion — peeled with ends removed
- 3 tablespoons plus 2 tablespoons unsalted butter, divided (or substitute half with olive oil)
- Salt and freshly ground black pepper, to taste
Instructions
- Grate the potatoes and onion on the coarse side of a grater or with a food processor. Squeeze out the liquid using a clean tea towel until dry.
- Heat an 8–10 inch cast-iron or heavy nonstick skillet over medium and melt 3 tablespoons butter.
- Season the drained potato mixture with salt and pepper, add to the pan, and press into a compact cake. Cook 7–10 minutes until the bottom is deeply browned and crisp. Invert onto a plate using oven mitts.
- Return the pan to heat, melt the remaining 2 tablespoons of butter, slide the rösti back into the pan uncooked side down, press, and cook another 4–8 minutes until crisp and golden. Rest five minutes, then slice into wedges.
Notes
Nutritional information is an estimate and provided as a courtesy. Calculate values using the specific ingredients you use.
Did you make this recipe?
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