Tessiner Rosti

Name: Tessiner Rosti
Ingredients: 800 g waxy potatoes (such as Charlotte or Yukon or need to be cooked and peeled 1 day in advance); 2 tablespoons butter (or oil from sun-dried tomatoes); 1 big onion, finely chopped; 2 garlic cloves, sliced; 1 tablespoon finely chopped fresh rosemary needles; 12 teaspoon salt; pepper, freshly ground; 150 g pancetta, sliced; 8 sun-dried tomatoes packed in oil

9 ingredients

20 steps

Ingredients

800 g waxy potatoes (such as Charlotte or Yukon or need to be cooked and peeled 1 day in advance)
2 tablespoons butter (or oil from sun-dried tomatoes)
1 big onion, finely chopped
2 garlic cloves, sliced
1 tablespoon finely chopped fresh rosemary needles
12 teaspoon salt
pepper, freshly ground
150 g pancetta, sliced
8 sun-dried tomatoes packed in oil

Directions

1

Please note that the potatoes must be completely cool to make Rosti, so plan ahead and cook the potatoes 1-3 days in advance.
2

Wash the potatoes.
3

Boil them covered in water or cook them in a pressure cooker until done.
4

I prefer to boil them because it's easier to check when they are done.
5

Cool them slightly until you can handle them.
6

Peel while still warm.
7

Keep the peeled potatoes covered in the fridge for 1-3 days.
8

Grate the potatoes on a coarse grater.
9

Heat the butter in a non-stick, 28-cm skillet.
10

Add the chopped onion, the sliced garlic cloves and the finely chopped rosemary.
11

Fry on low heat for 2-3 minutes, stirring from time to time.
12

Add grated potatoes, stir.
13

Slightly fry the potatoes on low heat for a few minutes, stirring from time to time.
14

The potatoes should get a golden colour.
15

Season with salt and pepper.
16

Add the pancetta and the drained sun-dried tomatoes.
17

Mix with the other ingredients, then form to a cake.
18

Fry for another 15 minutes WITHOUT STIRRING.
19

The Rosti should get a gold-brown crust.
20

Turn the Rosti with the help of a big, flat plate (or the under side of a round tin) and fry for another ten minutes.