By Daniela
Potatoes can be prepared in a million of different ways, but this recipe is one of the most delicious and most well known ways of cooking them. This is one of those “travelling” recipes that we talked about in the introduction to our cooking course, which under different names and slight variations in ingredients and preparation methods are found everywhere in the world.
In Switzerland they are known as rösti, prepared with cooked or raw potatoes and are eaten for breakfast together with caffélatte.
In Jewish cuisine they are called latkes, and are thickened with flour of unleavened bread (i.e. not risen). Luxembourg also has its own version of these potato pancakes: they are called Gromperekichelchen and are eaten with apple sauce.
We got this recipe from an old Swiss recipe book and (as usual) we made some small changes, so that it can be followed by children, with only limited supervision by adults.
Ingredients for 4 rösti potatoes: 6 large potatoes, 4 tbs of flour, 2 eggs.
What the adults should do to help: half cook the potatoes (boil them halfway through cooking) and then grate them roughly.
And now to you kids: beat the eggs and then add the potatoes, the flour and salt to the mixture.
Put spoonfuls of the mixture onto an oiled baking parchment (to get a more rounded shape you can also use your hands), then drizzle the rösti with other olive oil and bake in hot oven at 200° for about 25 minutes.
You can eat rosti for breakfast as the Swiss do, or as a side dish for a delicious steak, but also with ham, cheese (Swiss, of course) and eggs.
Interesting bits and pieces
Switzerland is famous for its precision watches, its chocolate, its cheese (does the name Emmenthal sound familiar to you?), but also for a famous archer who lived in the Middle Ages, no, not Robin Hood …
Read the story of William Tell
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