Feeling positive about the fact that Summer may one day arrive; I cleaned the whole terrace furniture. Preparing the outdoor spot means cleaning and waxing a couple of old wooden benches, chairs and a table; this is an activity which woks up quite an appetite. By the time I was finished cleaning and waxing it was windy and almost raining so something warm coming out of the oven felt right; I wanted roesti (or rosti ). The good thing about this recipe is that it works well for a crowd, just fill the whole bottom of the baking dish.
The rösti/roesti recipe is part of the Swiss culinary heritage. Originally from Zurich, this potato recipe moved to Bern where it received the name: roesti. This potato cake was first served as a breakfast dish and it was cooked in lard, over time the use of butter became more common. Roesti, in Switzerland is a dish which that has many different versions, the one I prepared is made with non boiled potatoes and the recipe is said to come from the Grison canton. I found this recipe in one of my mother’s old cookbooks and gave it my own twist. One anecdote about this dish is that to us, it means more than just a potato cake. We are a federation of cantons with four different languages and therefore different cultures; the largest regions are the French (or Latin) and the German. The cultural barrier that divides the Swiss German part from the Swiss French one is called Roestigraben (the roesti barrier) (source: http://www.terrenature.ch/terroir/27102011-0000-les-rosti-de-courgenay-sont-une-delicatesse)
Oven Roesti with Caramelized Onions
Recipe for 2
Prep Time: 15 min
Cook Time: 35 min
400g peeled starchy potatoes
2 tsp flour
Salt and pepper
Freshly grated nutmeg
3 tsp soft butter
2 red onions
2tsp olive oil
1 tsp thyme leaves
1tsp balsamic vinegar
2 tbsp sour cream
Heat oven at 200 C.
Grate the potatoes with a grater with holes on the larger side (about ½ cm ). Add the flour, salt, pepper nutmeg; mix with your hands. Finally add 2 tsp of the soft butter and mix into the potatoes.
Put the potatoes in an oiled baking tin (shape it but do not press it down) and place in the oven for 30-35 min.
Cut the onions in half and slice into half circle strips. In a pan place the olive oil, onions, thyme, salt and pepper and cook for about 15 min on a low heat. Once the onions are soft add the sugar and the vinegar and cook for another 6-7 min (until caramelized).
To brown the surface of the potatoes, add a little butter on top of the potatoes and continue to cook for another 5-10 min.
Serve the potatoes with a tbsp of sour cream and the caramelized onions.