F5 – Columnists – Cooking adventure – Discover the tips for preparing the rosti potato, a typical Swiss recipe in the pan

Hello cooks! Welcome to another culinary adventure!

The potato is so well known for its gastronomic role in the recipes of European countries that many do not know or forget that the tuber is in fact native to the Americas. It was the Spaniards, in the 16th century, during the colonization of the American continent, who took the potatoes from here beyond the Atlantic Ocean.

Gradually, the easy-to-grow food became popular across Europe. Two hundred years after the transport of the first seedlings, the potato had already become the basis of local nutrition and, of course, was the origin of a series of tasty recipes.

This is the case of the potato rosti, a dish made from grated potatoes that is said to have been created by farmers in the German part of Switzerland (where German was mainly spoken), as a breakfast delicacy. lunch. We don’t usually start the day with potatoes here, but the rosti is excellent for main courses (alongside the sausages, like in the photo that illustrates this column, it looks great).

Recipes for rosti potatoes differ. Some indicate the use of butter for frying tubers, others mention vegetable oils. Use whatever you prefer. In today’s preparation, I mixed regular potatoes and sweet potatoes, but it is possible to use only one type – the original recipe of which is made with white potatoes only . Two other additions can be nice to complement the flavor of the rosti, but they are not essential. If you wish, put the grated and sautéed onions next to the potatoes or bacon, fried and well chopped. It’s really delicious.

So that the rosti does not fall apart in the pan, I like to complete the recipe with a little flour. It’s practically optional, in the sense that if someone with a gluten intolerance wants to cook without it, that’s okay.

So, are we going to the kitchen? Next!


Difficulty: medium
Yield: 14 small units or two large

3 medium potatoes
2 medium sweet potatoes
1 tablespoon of wheat flour
3 tablespoons of olive oil
Salt and black pepper to taste

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.


Instagram: @venturanacozinha

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