The Art of Making Potato Rösti: A Swiss Classic

As we begin our culinary journey, let's start with a classic dish that warms the heart and soul - potato rösti. This traditional Swiss recipe is a staple for any ski enthusiast, and for good reason. Not only does it warm you up from the inside out, but it's also packed with energy and has even been known to cure hangovers. But what makes this dish so special? Let's dive in.

The key to making a great potato rösti lies in its simplicity. You'll need just a few ingredients: plenty of salt and pepper, some oil, and of course, potatoes. The pan is heated with the oil, and then the onion is added, along with a couple of cloves of garlic that are crushed but left whole to prevent burning. The potatoes take around 20 minutes to cook, allowing them to crisp up and turn golden brown.

Now, there are three reasons why potato rösti stands out from other dishes. Firstly, it warms you up from the inside out, providing a comforting feeling that's hard to beat. Secondly, it's packed with energy-boosting nutrients that will keep you going all day long. And thirdly, it's been known to cure even the most severe of hangovers - talk about a miracle cure! Whether you're skiing down the slopes or just need a pick-me-up, potato rösti is the perfect solution.

But what makes this dish truly special? It starts with the ingredients themselves. A purist would tell you that potato rösti needs only clarified butter, salt, and potatoes. However, we like to add a few extra touches to give it an extra boost of flavor. We'll also throw in some grated cheese and ham, giving it a delicious twist on the classic recipe.

Now, let's talk about the importance of technique. When making potato rösti, there are a few key techniques to master. Firstly, we need to learn how to cook the potatoes just right - not too soft, not too hard. This is where patience comes in, as it takes around 20 minutes for them to cook to perfection. We also need to know how to get that crispy edge on the outside, which can be a bit tricky. But don't worry, with practice, you'll get the hang of it.

As we continue our potato rösti journey, let's talk about some of the key ingredients that make this dish truly special. A classic recipe includes Gruyère and Red Leicester cheese, which give it a rich and creamy flavor. And let's not forget the ham - a crucial ingredient that adds a salty, savory taste to the dish.

Now, it's time to bring everything together. We'll start by cooking our potatoes in a pan with some oil, adding in some diced onion and crushed garlic for extra flavor. As they cook, we'll add in our grated cheese and diced ham, stirring until they're well combined. The key is to stir constantly, ensuring that the cheese melts evenly and the potatoes are crispy on the outside.

As we take our potato rösti out of the pan, we can see it's starting to come together. The cheese is melted, the potatoes are crispy, and the flavors are combining in perfect harmony. But there's one final touch to add - a fried egg on top! This may seem like an unusual addition, but trust us, it makes all the difference.

The finished dish is nothing short of perfection. A golden-brown crust gives way to a fluffy interior, with a sprinkle of grated cheese and diced ham adding a burst of flavor. And let's not forget the fried egg on top, which adds a rich, savory taste that takes this dish from good to great. Whether you're skiing down the slopes or just need a comforting meal after a long day, potato rösti is the perfect solution.

As we take our first bite of this delicious dish, we can't help but think back to our time in Switzerland. This country has a way of bringing out the best in us, and its cuisine is no exception. From the hearty stews to the creamy cheeses, every dish seems to be infused with a sense of warmth and comfort that's hard to find elsewhere.

But what really makes potato rösti special? It's not just the ingredients or the technique - it's the memories we make while enjoying this dish. Whether you're skiing down the slopes or simply spending time with loved ones, potato rösti has a way of bringing people together like nothing else can.

So, if you're looking for a dish that will transport you back to your happy place, look no further than potato rösti. This classic Swiss recipe is more than just a meal - it's an experience that will warm your heart and soul. And who knows? It might even help cure a hangover or two along the way!

"WEBVTTKind: captionsLanguage: enI'm Barry and welcome to my humble abode we are Barry Ben Jamie and Mike the guys she'd salted food when it comes to cooking everyone likes different things so today join us in one of our homes to see what we'd love to eat and why get ready because we're making it personal I can't express you how much I love this recipe I had it week in week out whilst I was working you're twisting it which is why you've asked me to make it for you yes hallelujah ham and cheese potato rosti with a fried egg it is delicious doesn't get better and it starts with an onion which I'm gonna peel and slice Barrett you're doing spuds yep I can do that obviously the bulk of the dish deliberately gone for new potatoes waxy one's easy yeah Charlotte potatoes mm-hmm just kind of keeps their form in the pan turn and with mashed potato and keeping skin on come one for fiber and two because you're too lazy to peel them so you do that done the other good thing about these potatoes is that there's not a huge amount of liquid in them because they're the small waxy ones if you squeeze them something coming out of there but not a lot so squeeze the excess out and then add it into the pan with the oil and all of the onion plenty of salt and pepper mm-hmm the last ingredients to that is a couple of cloves of garlic but literally just crush them I'm gonna put them in whole because we don't know the guy might burn and all that potato needs to cook for about 20 minutes over a relatively high heat to begin to cook and crisp up now there are three reasons why this is the best ski dish of all time firstly it warms your up secondly it's good for energy and 30 most importantly it's a great hangover cure can't be a bit of a pretty no investing in the world so how much Germans are you actually learn while you're over there whilst working in Switzerland my German wasn't right but I did manage to pick up a few key ski related phrases push laney lungs I'm up Conner G minor fuller open it via cheap purists would tell you that potato rosti has nothing but clarified butter salt and potato we're gonna add in some extra time too as well but also cheese and ham why you missus why are you messing up the classic because you said you wanted to it will make your personal teeth so we've got some ham here or Anthony's border up now you can just dice this or shred it whatever you like I just carry up and to cheese one of those is Swiss cheese hooyah amazing for this dish kind of putting the traditional ease in the world but you also said you wanted yeah very let's start airbrushing there little british bit of color for your photography indeed these notes make this food diet turn to bread what anat oh well it's not natural it's no it's a natural food diet what comes from a tree in South America the lipstick trio for the cows that gave up Fred Miller no red milk no because you'd like wearing lipstick and when you skied in I did it once it was a thing you have to have a join in it happen and it happens there is Betty not posted on the internet of that you can't know so some very roughly hacked up pieces of Gruyere and the same again red Leicester yeah and as soon as your Rushdie mmm-hmm has had ample time you can start to see as you've turned to occasion you get some crispy bit to come to the top some go to the bottom essentially it started to cook but it's nowhere near cooked so at this point grab some time pick that over the top plenty of butter break up and put around the edges why there is and because what we'll do is it goes in the oven it's gonna melt and fall underneath some purists would say you should cook it all on the stove and just turn it over halfway through get a nice crispy edge for me it's much easier on the oven so plenty of butter a nice heat from the oven at 220 degrees Celsius and it goes in about 25 minutes and the mayor which is enough time to tell me are you actually any good at skiing don't you ever question my sing abilities I could I'm gonna be a good chef but I could show you few things on the slope but it's good gear and no idea now the first technique we're going to talk through is okay the transition with snowplow two parallel ok skis like a pizza like a pizza and then french fries yeah are we doing it now what does the souffle do when you cook it it rises and we take out two early Saints now with me as you go to the corner we're gonna rise like a souffle and then sink smell for start garlic and thyme and butter crispy around the edges at this point scatter it with all of our pulled ham blows blows of the cheese and then back into the oven for just a couple minutes literally just to melt the cheese whilst we cooks mix for a couple of eggs shallow oil nice and warm oh I'm liking how rustic is hoping this whenever they see you don't need you don't need to make it look good other than natural but the flavors are just amazing so simple well that's all it should need so grab this back out the oven cheese melted finish it with fried egg or two top like that you have got to try this I promise you'd better wash too anywhere else new right ham cheese and egg wash before you yeah we parties well sorted great not all food has to be perfect and perfection to look good rustic is good this is for you to take you to your happy place which was Switzerland I've never had a rush to so much depth use the potato that is the bland bit this is nearly profession already now it's a pile of beer the matter it's a Swiss girl by making a Swiss ball shop ah now we're talking this is evidently taking you back to a very happy place but what food brings back great memories for you comment down below youI'm Barry and welcome to my humble abode we are Barry Ben Jamie and Mike the guys she'd salted food when it comes to cooking everyone likes different things so today join us in one of our homes to see what we'd love to eat and why get ready because we're making it personal I can't express you how much I love this recipe I had it week in week out whilst I was working you're twisting it which is why you've asked me to make it for you yes hallelujah ham and cheese potato rosti with a fried egg it is delicious doesn't get better and it starts with an onion which I'm gonna peel and slice Barrett you're doing spuds yep I can do that obviously the bulk of the dish deliberately gone for new potatoes waxy one's easy yeah Charlotte potatoes mm-hmm just kind of keeps their form in the pan turn and with mashed potato and keeping skin on come one for fiber and two because you're too lazy to peel them so you do that done the other good thing about these potatoes is that there's not a huge amount of liquid in them because they're the small waxy ones if you squeeze them something coming out of there but not a lot so squeeze the excess out and then add it into the pan with the oil and all of the onion plenty of salt and pepper mm-hmm the last ingredients to that is a couple of cloves of garlic but literally just crush them I'm gonna put them in whole because we don't know the guy might burn and all that potato needs to cook for about 20 minutes over a relatively high heat to begin to cook and crisp up now there are three reasons why this is the best ski dish of all time firstly it warms your up secondly it's good for energy and 30 most importantly it's a great hangover cure can't be a bit of a pretty no investing in the world so how much Germans are you actually learn while you're over there whilst working in Switzerland my German wasn't right but I did manage to pick up a few key ski related phrases push laney lungs I'm up Conner G minor fuller open it via cheap purists would tell you that potato rosti has nothing but clarified butter salt and potato we're gonna add in some extra time too as well but also cheese and ham why you missus why are you messing up the classic because you said you wanted to it will make your personal teeth so we've got some ham here or Anthony's border up now you can just dice this or shred it whatever you like I just carry up and to cheese one of those is Swiss cheese hooyah amazing for this dish kind of putting the traditional ease in the world but you also said you wanted yeah very let's start airbrushing there little british bit of color for your photography indeed these notes make this food diet turn to bread what anat oh well it's not natural it's no it's a natural food diet what comes from a tree in South America the lipstick trio for the cows that gave up Fred Miller no red milk no because you'd like wearing lipstick and when you skied in I did it once it was a thing you have to have a join in it happen and it happens there is Betty not posted on the internet of that you can't know so some very roughly hacked up pieces of Gruyere and the same again red Leicester yeah and as soon as your Rushdie mmm-hmm has had ample time you can start to see as you've turned to occasion you get some crispy bit to come to the top some go to the bottom essentially it started to cook but it's nowhere near cooked so at this point grab some time pick that over the top plenty of butter break up and put around the edges why there is and because what we'll do is it goes in the oven it's gonna melt and fall underneath some purists would say you should cook it all on the stove and just turn it over halfway through get a nice crispy edge for me it's much easier on the oven so plenty of butter a nice heat from the oven at 220 degrees Celsius and it goes in about 25 minutes and the mayor which is enough time to tell me are you actually any good at skiing don't you ever question my sing abilities I could I'm gonna be a good chef but I could show you few things on the slope but it's good gear and no idea now the first technique we're going to talk through is okay the transition with snowplow two parallel ok skis like a pizza like a pizza and then french fries yeah are we doing it now what does the souffle do when you cook it it rises and we take out two early Saints now with me as you go to the corner we're gonna rise like a souffle and then sink smell for start garlic and thyme and butter crispy around the edges at this point scatter it with all of our pulled ham blows blows of the cheese and then back into the oven for just a couple minutes literally just to melt the cheese whilst we cooks mix for a couple of eggs shallow oil nice and warm oh I'm liking how rustic is hoping this whenever they see you don't need you don't need to make it look good other than natural but the flavors are just amazing so simple well that's all it should need so grab this back out the oven cheese melted finish it with fried egg or two top like that you have got to try this I promise you'd better wash too anywhere else new right ham cheese and egg wash before you yeah we parties well sorted great not all food has to be perfect and perfection to look good rustic is good this is for you to take you to your happy place which was Switzerland I've never had a rush to so much depth use the potato that is the bland bit this is nearly profession already now it's a pile of beer the matter it's a Swiss girl by making a Swiss ball shop ah now we're talking this is evidently taking you back to a very happy place but what food brings back great memories for you comment down below you\n"