Rösti: Difference between revisions
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[[File:Roesti with parsley garnish.jpg|thumb|The rösti is often given a round shape by the frying pan]] |
[[File: Roesti with parsley garnish.jpg|thumb|The rösti is often given a round shape by the frying pan]] |
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[[File:Küchenreibe 02 fcm.jpg|thumb|Grating potatoes]] |
[[File:Küchenreibe 02 fcm.jpg|thumb|Grating potatoes]] |
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'''Rösti''' or '''rööschti''' ({{IPA-gsw|ˈrøːʃti|lang}}) is a [[Swiss cuisine|Swiss dish]] consisting mainly of [[potato]]es, sautéed or shallow-fried in a pan. It was originally a [[breakfast]] dish, commonly eaten by farmers in the [[canton of Bern]], but is now eaten all over [[Switzerland]] and around the world. The [[France|French]] name ''röstis bernois'' |
'''Rösti''' or '''rööschti''' ({{IPA-gsw|ˈrøːʃti|lang}}) is a [[Swiss cuisine|Swiss dish]] consisting mainly of [[potato]]es, sautéed or shallow-fried in a pan. It was originally a [[breakfast]] dish, commonly eaten by farmers in the [[canton of Bern]], but is now eaten all over [[Switzerland]] and around the world. The [[France|French]] name ''röstis bernois'' directly refers to the dish's origins. |
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Many [[Swiss people]] consider rösti to be a [[national dish]].<ref name="guardian">{{cite news|last1=Cloake|first1=Felicity|title=How to cook the perfect rösti|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti|access-date=19 July 2016|work=[[The Guardian]]|date=13 October 2011}}</ref> Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as ''Spinat und Spiegelei'' ([[spinach]] and [[fried egg]]s, sunny side up), [[cervelat|cervelas]] or [[Leberkäse|Fleischkäse]]. It is commonly available in Swiss restaurants as a replacement for the standard side dish of a given meal.{{Citation needed|date=January 2015}} |
Many [[Swiss people]] consider rösti to be a [[national dish]].<ref name="guardian">{{cite news|last1=Cloake|first1=Felicity|title=How to cook the perfect rösti|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti|access-date=19 July 2016|work=[[The Guardian]]|date=13 October 2011}}</ref> Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as ''Spinat und Spiegelei'' ([[spinach]] and [[fried egg]]s, sunny side up), [[cervelat|cervelas]] or [[Leberkäse|Fleischkäse]]. It is commonly available in Swiss restaurants as a replacement for the standard side dish of a given meal. {{Citation needed|date=January 2015}} |
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==Preparation== |
==Preparation== |
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{{Portal bar|Food|Switzerland}} |
{{Portal bar|Food|Switzerland}} |
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{{DEFAULTSORT:Rosti}} |
{{DEFAULTSORT: Rosti}} |
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[[Category:Breakfast dishes]] |
[[Category: Breakfast dishes]] |
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[[Category:Culinary Heritage of Switzerland]] |
[[Category: Culinary Heritage of Switzerland]] |
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[[Category:Culture of Bern]] |
[[Category: Culture of Bern]] |
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[[Category:Fried foods]] |
[[Category: Fried foods]] |
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[[Category:Liechtenstein cuisine]] |
[[Category:Liechtenstein cuisine]] |
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[[Category:National dishes]] |
[[Category:National dishes]] |
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[[Category:Palauan cuisine]] |
[[Category:Palauan cuisine]] |
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[[Category:Potato pancakes]] |
[[Category: Potato pancakes]] |
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[[Category:Swiss cuisine]] |
[[Category: Swiss cuisine]] |
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[[Category:Vegetarian cuisine]] |
[[Category:Vegetarian cuisine]] |
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Revision as of 03:29, 13 August 2022
 A plate of rösti with a parsley garnish | |
| Alternative names | Potato Pancakes (Acadian dish) |
|---|---|
| Type | Side dish |
| Place of origin | Switzerland |
| Region or state | Canton of Bern |
| Main ingredients | Potatoes, butter or other fat |
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Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. The French name röstis bernois directly refers to the dish's origins.
Many Swiss people consider rösti to be a national dish.[1] Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is commonly available in Swiss restaurants as a replacement for the standard side dish of a given meal. [citation needed]
Preparation
Rösti dishes are made with coarsely grated potato, 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 usually salt and pepper). 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 as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch.
In Palau, instead of potato, rösti is prepared from the grated corm of taro.
Cultural impact
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 the Röstigraben: literally the "rösti ditch".
See also
- Hash browns, a similar American dish
- Maluns, another Swiss fried potato dish essentially eaten in the Grisons
- List of potato dishes
- Liechtensteiner cuisine
References
- ^ a b Cloake, Felicity (13 October 2011). "How to cook the perfect rösti". The Guardian. Retrieved 19 July 2016.
External links
