I have heard of a heart of gold, or a golden heart, but never heard of a potato heart.
Well here it is in its full potato heart glory. Does it not look splendid in its original dirty jacket.
I mean what is a heart of gold, I have never seen one but this heart of potato is real, it is so real one can cook it, eat it and...i guess that is about all one can do with a potato heart.
...and here is the original recipe for a authentic Swiss Roesti.
the first job is to cook the potatoes in their jackets.
It needs 1 liter water, 1 tsp salt, 1kg slightly floury potatoes;
cook the potatoes until soft for about 20 min, take the potatoes out of the water and let them cool.
Peel the cold potatoes and use a special implement called a "Roestiraffel" it dices the potatoes ,
otherwise you have to dice them finely by hand.
Roestiraffel
Put 2 1/2 tblsp. butter or lard in frying pan, when melted and hot but not smoking add the diced potatoes, add the salt;
Let the potatoes fry and turn slowly until slightly brown then you push the potatoes together to form a flat cake, now you put the lid on and do not stir the potatoes anymore.
On med to light heat let it fry for about 15 min until you get a golden crust, then you add 1tblsp of butter and leave it for another 5 min. Turn the Roesti, the crust on top, on a nice plate and it is ready to eat.
It is very easy to prepare and to cook and is truly delicious. Bon appetit.
The potato is about 80% water and 20% solids.
The Irish referred to potatoes as "spuds," the name that came from a type of spade used for digging potatoes.
Hot potato -- a problem nobody wants to deal with
I do like nonsense, Dr Seuss is so right; “Today was good. Today was fun. Tomorrow is another one.” TS
otherwise you have to dice them finely by hand.
Put 2 1/2 tblsp. butter or lard in frying pan, when melted and hot but not smoking add the diced potatoes, add the salt;
Let the potatoes fry and turn slowly until slightly brown then you push the potatoes together to form a flat cake, now you put the lid on and do not stir the potatoes anymore.
On med to light heat let it fry for about 15 min until you get a golden crust, then you add 1tblsp of butter and leave it for another 5 min. Turn the Roesti, the crust on top, on a nice plate and it is ready to eat.
It is very easy to prepare and to cook and is truly delicious. Bon appetit.
The potato is about 80% water and 20% solids.
The Irish referred to potatoes as "spuds," the name that came from a type of spade used for digging potatoes.
Hot potato -- a problem nobody wants to deal with
William Shakespeare had one of his characters proclaim, in The Merry Wives of Windsor ,
"Let the sky rain potatoes!" Some people of Shakespeare's time thought that potatoes were an aphrodisiac!
You really have made the humble potato the heart of a good meal.
ReplyDeleteHi Martin, thanks a lot for your visit.
ReplyDeleteSo where is the photo of the finished product?
ReplyDeleteAhhhh my favourite way to eat potatoes. Now, how about some veal finely cut with mushrooms and a delicious sauce to go with the rösti, but please leave out the awful offal that's supposed to go with it. It'll be 'A dish fit for the gods' (Shakespeare's Julius Caesar, 16o1)
ReplyDeleteTell me when it's on, I'll be right there to help you eat it.
Cheers,
Bill