Weekend Pleasures VII

... is making Rösti. This was originally a common breakfast of Swiss farmers. Nevertheless, my family eats it for supper with a milk coffee (50% coffee, 50% hot milk).

Actually we did our Rösti in a bit special way by adding apples and sage, as we have seen it in an old issue of Le Menu.



But the basics of a Rösti stay all the same:

• use hard-boiling potatoes.
• boil them at least a day in advance (only real pros can make a good Rösti from raw potatoes)
• use clarified butter
• let it time, cook on medium heat
• don't mix very often while cooking or you turn it into mashed potatoes
• use a cast-iron pan (it's embarrassing, we haven't one yet).

The actual procedure is very simple:

• peal potatoes and grate them
• season with salt and pepper
• cook as described above.