Rösti is a traditional Swiss dish, particularly from the German-speaking part of Switzerland. It's versatile, serving as breakfast or a side dish, and is essentially a potato pancake made from potatoes, salt, and fat. The video explores eight different methods to prepare rösti, varying in techniques such as parboiling potatoes, grating versus cutting into matchsticks, rinsing to remove starch, and different cooking methods like baking. The presenter tests these variations to find the best texture and flavor, concluding that all methods yield good results with slight differences. The final preferred method involves a mix of russet and Yukon gold potatoes, rinsed and squeezed of excess water, seasoned, cooked until golden on the bottom, then baked to solidify and crisp up further. The rösti is served with sour cream and dill as garnish.
Here are the key facts extracted from the text:
1. Rösti is a national dish of Switzerland.
2. Rösti is a breakfast dish, side dish, or just a potato pancake made from potatoes, salt, and fat.
3. The raw weight of potatoes used for a small Rösti was about 1 pound or 454 grams.
4. A small Rösti is typically 8 inches or 20 centimeters in diameter.
5. Rösti can be made with parboiled or raw potatoes.
6. Parboiling potatoes involves boiling them until they've softened a bit on the inside but are still firm enough to grate.
7. Rösti can be cooked in a non-stick pan with clarified butter or other fat.
8. Cooking time for a small Rösti is typically 10-15 minutes on medium-low heat.
9. Rösti can be flipped by covering it and then turning it out.
10. Rösti can be cooked in the oven to crisp up the outside and cook the inside.
11. Rösti can be made with different types of potatoes, including waxy and mealy potatoes.
12. Mealy potatoes, such as Russets, can be used to make Rösti but may require less cooking time.
13. Waxy potatoes, such as Yukon Golds, hold their shape when cooked and can be used to make Rösti.
14. Rösti can be served with eggs, as a starch accompaniment to a stew, or with sour cream and dill.
15. A thicker Rösti is harder to get really clean slices due to the crispy crust caving in on the soft interior.