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Swiss fried potatoes

Rosti is served all over Switzerland, sometimes as an accompaniment to meat, sometimes as a meatless meal. Of its many variations, here is a favorite one of the Swiss-German-speaking area. 
Swiss fried potatoes

50 minutes 

Serves 4-6 

6 medium-sized floury potatoes 
1 medium-sized onion, finely chopped 
3-4 slices lean bacon, finely chopped 
50 g / 2 oz butter or lard 
salt and freshly ground black pepper 

Swiss fried potatoes Preparation 


1- Boil the potatoes in their skins for 15 minutes or until they are tender. 

2- Remove the pan from the heat, drain the potatoes and cool them under running cold water. When the potatoes are cool enough to handle, strip off the skins. 

3- Grate the potatoes coarsely in a large bowl. Carefully mix in the chopped onion and bacon and reserve.

4- Heat the butter or lard in a large, heavy frying-pan about 23 cm / 9 in across. When the fat is quite hot, add the potato mixture. Lightly pat the mixture into a round cake with a spatula or fish slice. Cook over low heat until the underside is crusty and well browned.  

5- Turn the potato mixture on to a warmed plate and flip it back into the frying-pan. Fry gently for 10-15 minutes until the second side is crisp and well browned. Turn the Rosti out on to a heated serving dish, cut into wedges and serve immediately. 


  • Swiss fried potatoes is used as a side dish. 
photo credit goes to = http://www.theguardian.com/



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