Recipe for easy homemade pommes rösti
When the season for fresh, newly harvested potatoes comes to an end, rösti—or rosti/rösti—becomes one of my potato favorites.
We often tend to either mash, bake, or boil the “old” potatoes, and yes, of course, both French fries and scalloped potatoes are undoubtedly something many of us love!
Potato rösti, or Pommes Rösti if you prefer, works wonderfully as an alternative to the other “versions” of potatoes, such as French fries, and you can serve them at any time of the day. Try making them for breakfast with some quick-fried cherry tomatoes and fresh herbs on top—or place them on the brunch table.
You can also easily serve them as a dish on their own, for example with a bit of rich cream cheese on top. It suddenly turns them into a delightful appetizer! I don’t think scalloped potatoes can quite keep up.
Rösti is both delicious, quick, and straightforward. The small “cakes” of potato, fried to a lovely golden and crispy perfection on the pan, are really simple to make, and they are a perfect side dish for most meals.
Furthermore, you can choose to make them from either raw or cooked potatoes, making them an excellent way to use up leftovers from dinner.
A perfect Pommes Rösti should be crispy on the outside but soft on the inside, and you can make them with or without eggs. I made mine with eggs, as it makes it a bit easier to keep the potatoes together.
Ingredients
- 500 gram Potato
- 1 clove Garlic
- 2 Egg
- Salt to taste
- Pepper from mill, to taste
- Butter for frying
- Oil tasteless, for frying
Instructions
- Start by peeling the potatoes.
- Find a grater.
- Grate the potatoes on the coarse side of the grater.
- Drain the excess liquid from the potatoes and put them in a bowl.
- Press the garlic into the potatoes.
- Add the egg, as well as salt and pepper to taste.
- Mix it all well together.
- Heat a pan over medium heat with butter and oil.
- Shape the röstis with a tablespoon and place them on the pan.
- Fry them for about 4-5 minutes on each side, until they are golden and crispy on both sides.
- Take them off the pan and serve.
