Smothered Potatoes Arosa

I started this post a few months ago and life sort of ran away with me. First the New Year and then Succot and now the war. Rereading what I had written made me remember the calm and serenity we came home with while hiking in Switzerland and right around now, even remembering it is a stress reliever. So please enjoy this recipe which the hotel chef graciously gave me and may we share good news.

DH and I had a couple of adventures this August, one in the Metropol Hotel in Arosa, Switzerland, run by the really lovely Levin family and one in Pontresina, Switzerland which will be in a different post. It was our first time there and the views are gorgeous and the weather and hiking delightful but what stood out most was how warm and welcoming our hosts were and we really enjoyed the old fashioned ambiance and service to table at dinner. The staff were extremely lovely and helpful and we truly enjoyed connecting with the guests there who were as nice as the hosts. We tried not to overdo in devouring the incredible crispy Semmli rolls, a specialty of Switzerland, (I’m working on reproducing them, no worries,) and there were all sorts of goodies we enjoyed.

Funnily enough, I was particularly taken with one of the side dishes of potatoes that both DH and I agreed were really special. I asked our waiter, a nice young man, if he could get me the recipe from the chef and he obliged. Chef Vasil was kind enough to give me the recipe and I figured we all need a good side dish for the holidays, something a bit different so I’m happy to share this with you. Instead of Rosh Hashana as the holiday, for those who celebrate it, Thanksgiving works, one of the most enjoyable American holidays of my childhood and lemme tell you, a little gratitude is an important thing in life.

A note, do not brown these potatoes, they are meant to be smothered – this is to give them this wonderful texture.

Prepare your potatoes by peeling them and slicing into medium wedges.

Bring salted water to the boil. Add the potato wedges and bring to the boil again. Lower to a simmer and cook till nearly tender about 15 or so minutes. Drain potatoes well in colander.

Preheat your oven to 400 F/200 C.

While they drain, sautee the onion in the first lot of oil (you are using oil directly on the potatoes as well).

Then take a large enough roasting pan to contain all the potatoes in one layer.

In the pic above I see the chopped garlic jar’s top got cut out of the pic but it’s there (yes, yes, I used jarred chopped garlic, go forth and do the same to save yourself time and effort if you wish) and simply drizzle the oil over the potatoes (it’s not a crazy amount but don’t skimp either) and sprinkle the chopped garlic, sauteed onion and salt and dried rosemary over that. Toss the whole lot together well till all is coated. Now this is important, do NOT roast uncovered or the texture won’t come out correctly. Cover the potatoes tightly with 2 sheets of tinfoil. Place in hot oven for about 40 minutes or till potatoes have a wonderful smothered texture. Serve hot. Delicious with any sort of main dish.

Smothered Potatoes Arosa (from Chef Vasil)

8 medium potatoes, peeled and cut in wedges

2 teaspoons salt for water for potatoes

1 large onion, peeled and chopped

1-2 tablespoons oil for frying

3 tablespoons oil for drizzling over potatoes (yes, 2 x oil)

2 -3 teaspoons chopped garlic

1-2 teaspoons dried rosemary

1-2 teaspoons salt

Directions:

Preheat the oven to 400 F/200 C. Cook potatoes in boiling salted water till nearly tender, about 15 minutes. Drain well in colander. In a frying pan, place the oil, and fry the onion till golden. Place drained potatoes in baking pan and drizzle with 3 tablespoons oil. Scatter fried onion, garlic, rosemary and salt over potatoes. Toss well together. Cover tightly with two layers of tinfoil. Bake until fully cooked about 40 minutes (check for doneness). Do not brown. Serve hot.