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Rösti

From Wikipedia, the free encyclopedia
For other uses, seeRösti (disambiguation).
Rösti
A plate of rösti with a parsleygarnish
TypeSide dish
Place of originSwitzerland
Region or stateCanton of Bern
Main ingredientsPotatoes,butteror other fat

Röstiorrööschti(Alemannic German:[ˈrøːʃti]) is aSwiss dishconsisting mainly ofpotatoes,sautéed or shallow-fried in a pan. It was originally abreakfastdish, commonly eaten by farmers in thecanton of Bern(and parts of thecanton of Fribourg), but is now eaten all overSwitzerlandand around the world. TheFrenchnameröstis bernoisdirectly refers to the dish's origins.

ManySwiss peopleconsider rösti to be anational dish.[1]Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such asSpinat und Spiegelei(spinachandfried eggs,sunny side up),cervelasorFleischkäse.It is commonly available in Swiss restaurants, as a replacement for the standard side dish of a given meal.[citation needed]

Preparation[edit]

Rösti dishes are made with coarselygratedpotato, either parboiled or raw.[1]Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Depending on the frying technique,oil,butter,cheese,or another fat may be added (and usuallysaltandpepper). The grated potatoes are shaped into rounds or patties, usually measuring between 3 and 12 cm (1 and 5 in) in diameter and 1 and 2 cm (0.4 and 0.8 in) thick.[citation needed]

Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such asbacon,onion,cheese,appleor freshherbs.This is usually considered to be a regional touch.

  • Cooking rösti
  • Grating potatoes
    Grating potatoes
  • Cooking
    Cooking
  • Cooking
    Cooking
  • Serving
    Serving

Cultural impact[edit]

In Swiss popular cultural ethos, rösti are predominantly eaten in German-speaking regions, although they can be found easily elsewhere in the country. Rösti dishes are portrayed as a stereotypical part of the Swiss-Germanic culture, as opposed to Latin culture. The geographic border separating the French and German-speaking parts of the country is therefore commonly referred to as theRöstigraben:literally the "rösti ditch".

Classic rösti dishes[edit]

See also[edit]

References[edit]

  1. ^abCloake, Felicity(13 October 2011)."How to cook the perfect rösti".The Guardian.Retrieved19 July2016.
  2. ^"Saucisse de Saint-Gall: régal de bout en bout".Betty Bossi.Retrieved9 January2023.Sauces et moutarde auraient simplement pour effet de masquer le goût subtilement épicé de la saucisse. Seule exception autorisée: la sauce aux oignons lorsque la Saint-Galloise est escortée de rösti.[Sauces and mustard would simply mask the subtly spicy taste of the sausage. Only exception allowed: the onion sauce when the St-Galler is accompanied by rösti.]

External links[edit]

Wikimedia Commons has media related toRösti.
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