Recipe: potato cakes

Officially, they are not allowed to bear the name ‘Rösti’, according to chef-owner Tijs Jeurissen of the restaurant with a slight German influence, Scheepskameel in Amsterdam.

Tijs’s potato cakes are made with raw potatoes. And apparently, that is a cardinal sin among the Swiss, who make their Rösti primarily with boiled potatoes. That is why they are listed on the Scheepskameel menu as Kartoffelkuchen. Fair enough. They are delicious either way. Incredibly delicious.

Preparation

Preheat the oven to 150 °C. Grate the potato into coarse julienne strips. Place the grated potato in a cloth, squeeze out as much moisture as possible and transfer to a bowl. You need 500 grams after draining. Mix the grated potato with the rosemary and salt, then stir in the melted butter at the end.

Line a baking tray with baking paper. Place a pastry ring on it and fill it with about a centimetre of the potato mixture. Remove the ring and make three more cakes. Bake them in the centre of the oven for 25 minutes, until cooked through.

Recipe: Tijs Jeurissen, restaurant Scheepskameel Amsterdam
Image: Janus van den Eijnden