Simple but Yummy: Baked Rösti

The Love of my Life claims he is a great cook.


He says this without a hint of sarcasm or joking, but stares at me, offended, when I laugh and point out that his breadth of “cooking” consists of flipping pancakes, boiling pasta and ordering pizza. According to him, if he can take a box of dry pasta, some tomato sauce and copious amounts of shredded cheese and make something yummy and simple – that makes him a great cook. At least he’ll never starve, right?

It got me thinking though: I spend a lot of time on the foodie complex – this weekend I intend to make french croissants from scratch, people – but on weekday nights, I really strive for simplicity. Hence, one pot pastas, stir frys and soups. With baguette. Always baguette with the soup …


Yesterday, I decided to do a Swisss classic but baked not fried. And so, Rösti with poached eggs and salad.

Even the Love of my Life enjoyed it … after he massacred it with ketchup.


Ah, crispy potatoes.

Here’s the recipe:

1 1/2 lbs of potatoes, peeledIMG_00000960

3 carrots, peeled

Extra Virgin Olive Oil

Salt and Pepper

2 eggs

blanched peas

Salad of your choice

1. Roughly grate your potatoes and carrots, putting them in a medium bowl and sprinkle some salt over top. Leave for five minutes.

2. Set your oven to 350F and take out a flat backing dish.

3. Squeeze out the water from your potatoes and carrots, putting them in another bowl and drizzling a good bit of olive oil over them and sprinkling with pepper. Toss the bits around a bit then spread the mixture on the baking dish, making it as close to a single layer as possible.

4. Bake for 35-40 minutes, or until golden and crispy.

5. While the rösti cools a bit, poach those eggs and blanch those peas!  Once poached, slip the eggs over top the rösti, and sprinkle your peas and salad over top.

Voila! You’re on your way to simple dinner!

Let me know how you like it!



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