I know you’re dying to know how I spent the last full week of March (quarterly reports due at work already!). I’ve been binge watching House of Cards (I’m halfway through Season 2 and really liking it) and I started having dreams that I was kidnapped by Frank Underwood, who was trying to get information from me by torturing other people I knew. Although I like that ‘talking to the camera’ method that Netflix employs, it’s clearly deeply unsettling to my subconscious. I also can’t decide which President seems to do less work – the HoC one or Fitz from Scandal. Also, – Oh right. This is a food blog. Let’s see…how about I make this rant relevant and talk about wine and popcorn or ribs? If you get those references, kudos. You can share my TV Nerd crown.
So anyway. I also managed to cross off the Pie & Ice cream Social that I had on my 2015 Food Resolution list. I made Sweet Potato Pie, Chocolate Pudding Pie, Vegan Peanut Butter Chocolate Chip Ice cream, and Avocado Ice cream. I could have done more, but I’ve once again learned – Pie dough is stress! Among many of the other issues, you have to refrigerate dough about a million times (I’m not exaggerating).
Today I’m sharing a Roesti recipe with you. What is roesti you ask?
First, let’s confirm that you’re in a place to hear this. Tell me you love crispy potatoes. Tell me you look for the crispiest fry in the packet and eat it first. Or the burned bits at the corner of a pan of roasted potatoes. If you love that, you’ll love Roesti. It’s a Swiss dish with it’s base consisting of that perpetually magical starchy trifecta: potatoes, butter and salt. Think of a hash brown crisped up into a pancake.
I’ve seen different variations with bacon, leeks, cheese, etc, but today I’m sticking to a stripped down, buttery and salty version. This is perfect for brunch and a lot of the prep could (and ideally, should) be done the day before.
4 Medium Potatoes
2 tbsp Milk
1/2 tsp Salt
1/4 tsp Black pepper
1/8 tsp Red pepper flakes
2 tbsp Butter
Using a fork, prick holes in raw potatoes, Boil in salted water until tender, about 20 – 25 minutes. Drain and let cool. For best results, refrigerate overnight.
Grate the potatoes using the larger side of a box grater. Add salt & peppers and mix thoroughly.
Melt 2 tbsp butter in a large skillet. Swirl pan to ensure that the surface is evenly coated and add potato mixture. Using a spatula, press the mixture together and flatten it. Sprinkle the milk over potatoes. Cook on medium heat for about 8-10 minutes, until the potatoes at the edges of the pan start to darken. You can cook longer if you prefer a much crispier texture.
Using a plate, cover the skillet and flip skillet over while firmly holding the bottom of plate. The roesti should flip onto the plate, crispy side up. Serve immediately.
On another note, I’ve gotten very interested in improving my photography skills. I have a plain ol’ iPhone and won’t be investing in a fancy camera anytime soon (call me butter hands), but I’ve seen some gorgeous shots taken on the iPhone and know that I can do better. I’ve challenged myself to an April Food Photography Challenge. I am going to do Lesley’s April Food Photo Challenge (she’s over at the Purple Carrot), and you can see the list below I will be posting from April 1 (no, that’s not a joke!). I’m a little late as this was a 2012 challenge, but hey, better late than never, right?
Follow me on Instagram if you’d like to see how my pictures turn out. If you’re interested in joining me, just let me know and I’ll follow you too. I also welcome constructive criticism…so many of you take much better pictures than I do, so I’d appreciate any tips you have.
I’m linking up with Celia at Fig Jam and Lime Cordial, Angie at Fiesta Friday, and a special 1 year Anniversary shoutout to Salma, Raj & Nisha at Three Things Thursday! You ladies are great blogging role models 🙂
For someone who didn’t know what to write, I definitely had a lot to say this time. Hope you have a productive week and a fantastic Easter (in case I develop a case of lethargy and don’t post before then).