The test kitchen prefers a roesti prepared with potatoes that have been cut through the large shredding disk of a food processor. It is possible to use a box grater to cut the potatoes, but they should be cut lengthwise, so you are left with long shreds. It is imperative to squeeze the potatoes as dry as possible. A well-seasoned cast-iron skillet can be used in place of the nonstick skillet. By adding fried eggs, ham, bacon, cheese, cooked onions, and/or tomatoes, (see specific suggestions below) roesti can be turned into a light meal.
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- 1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled and shredded (see note above)
- 1/2 teaspoon table salt
- 1 teaspoon cornstarch
- Ground black pepper
- 4 tablespoons unsalted butter
Instructions:Ramping Up Roesti
The Swiss traditionally top roesti with a range of meats, cheeses, and vegetables to create a simple main course. But roesti is not pizza-you must use a light hand with toppings to preserve the potato flavor and proper texture. One topped roesti will serve two as a main course.
Slide 2 softly fried eggs onto finished roesti and sprinkle with 1/2 cup to 1 cup grated Parmesan cheese and coarse salt to taste.
Sprinkle 1/2 cup to 3/4 cup shredded Gruy