Rösti (Röschti) is a Swiss gift to rest of the world. It is a scrummy dish made with Potatoes originally consumed majorly by the farmers of Swiss. But now its popularity has spread its wings not only by whole of Swiss but rest of the world too. Its thereby even considered as Swiss's National dish. This dish is made with grated potatoes cooked in oil ( mostly in a pan) until it gets tightly packed into one mass and golden.
Many variations are added which are mostly the outcome of the regional touches. I have made a basic Rösti which I saw from the internet but instead of using lots of butter/oil used in this classic dish, I have tried to reduce the butter to an reasonable extent and have made it in an Oven instead of a pan. The original taste is not tampered and is more healthy. I don't believe in dieting nor in depriving myself of any food. We live once! Instead I try to minimize the bad stuff out of the meal - or try to catch up with more exercise and this Rösti of course cant be left alone either. Try this version and you wont feel guilty.
Preheat the Oven to 450F. Peel the potatoes and boil them for about 10min or until tender. Refrigerate overnight. It would be a good idea to use left over boiled potatoes this way, if you are esp among those who have this habit of refrigerating left over boiled potatoes. This cooling process helps in making wonderful rostis. You can of course skip the process and cool the potatoes well and then proceed to step 2 too.
Grate the onion and Potatoes together along with melted butter and seasoning. Mix well.
Take a greased ( I used Pam spray - can use butter too) 12 hole muffin tin and carefully fill it with the potato mixture and press it gently down to the bottom.
Bake this in the oven for about 30 min or until golden. Gently with the help of a palette knife, loosen the rösti around the edges and take it out. Serve warm.
I added some dried herbs to the potato mixture and used the rostis as a base topped with garlic sauteed spinach, in a little bit of butter, served with a side mixed bean and green salad dresed with olive oil and balsamic vinegar. This was a fantastic meal... and quick to cook!!!