For years now I have always loved Saveur Magazine. Along with Martha Stewart Living I remember way before I became a chef I would read every single article and recreate all the recipes at home, or almost all. Some of them I really couldn’t because of time or not being able to find the right ingredients. But, I have every single copy still and they rest proudly on my shelf. I love revisiting them and re-reading the articles.
Saveur is on a league of its own, though. More than just a food magazine, I absolutely adore the stories that go along with the recipes. It’s almost like a travel AND food magazine at once. Just a week ago, I received my October 2012 copy and tucked into it immediately. I love that they showcase 101 Classic Recipes, and the fantastic part is that they aren’t 101 American Classic recipes, they are classics from around the world. I was so intrigued by the amount of things that I hadn’t tried yet, that last Sunday over lunch, I announced to my family I wanted to recreate every single one. The look on Paolo and Cassia’s (my daughter’s) face was priceless. They picked up the copy and started leafing through it, and they decided that ok, I could, but they would have 4 vetoes each. That didn’t mean I wasn’t going to make them, just that they weren’t going to try them. After much discussion, I agreed. I mean, I am the foodie, but I can’t force them to eat something that they really don’t like, even though I told them unless you try it you won’t know. But hey, that’s still 97 recipes that they WILL try!
So, obviously I am not going to make all of them consecutively, but you will know which ones come from the magazine because in the title I will always mention the magazine and the number of the recipe.
I decided to begin with this one because I have a lot of potatoes at home. Also, I love Rosti. I first tried it when I was 10 years old when we traveled to Switzerland to look for schools. Obviously, this is something super easy to like, it’s potatoes. But all the incarnations available are simply astounding. Cheese, mushrooms, onion, bacon, the list is endless. I think I have tried most variations throughout my six years in Switzerland, and it was always a cheap and tasty way to feed a teenager.
This recipe is the classic version, just potatoes. It really is kind of like a large hash brown, but thicker. It is crispy and crunchy on the outside, moist and dense on the inside. Perfect on its own, or as a side, for breakfast, lunch or dinner!
I hope you enjoy this voyage with me, as I will be recreating exactly as much as I possibly can all the recipes, even if they differ from how I make them ( a lot of my family classics in it). But that is how you learn, right? Also, I will give you my family’s reaction to it. We’ve decided to rate them on how much we like it, and I will rate it on difficulty and if the ingredients are readily available (mind you I realize that we don’t all live in the same place, so I will take that into account too). 3 voices are better than one, I think? Except for today’s, since my sweetie is in Madrid.
So, without further ado, the super easy and delicious recipe for Rosti!
Taste: 2 out of 3 said excellent
Difficulty: Easy, beginner level
Ingredients readily available: Definitely
2 1/4 lb russet potatoes (about 3 large)
2 tbsp lard or unsalted butter
2 tbsp canola oil
1 tbsp kosher salt, plus more to taste
1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.
2. Heat lard and oil in and 8″ nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
3. Cover skillet with a large inverted plate, invert the rosti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve. Serves 4.
Verdict: It came out perfectly cooked, really easy to make. The time was spot on for the cooking on each side. The only gripe we both had is that 1 tbsp of salt is way to much. I would reduce the amount to half a tablespoon. But everything else was perfect!
From my kitchen to yours,