Gschwellti (Swiss Boiled Potatoes in Jackets)
The Quirky Foodster Team
Ingredients
- Small waxy potatoes, unpeeled, well scrubbed — 800 g (1.75 lb)
- Salt (for the cooking water) — 18 g (1 tbsp)
- Butter, for serving
- Coarse sea salt, for serving
Method
- Place the scrubbed potatoes in a saucepan and cover with cold water, adding the salt.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until a knife slides in easily.
- Drain well and let steam-dry in the pot for a minute or two, uncovered.
- Serve hot in their skins with butter and a scattering of coarse sea salt, or alongside a cheese dip.
Introduction: Gschwellti — small potatoes boiled whole in their skins — is a simple, homely Swiss side traditionally served with a curd cheese dip called Sirup or Bratkäse, showing how Swiss cooking finds comfort in the humblest ingredients.
Cultural Background: Gschwellti — small potatoes boiled whole in their skins — is a simple, homely Swiss side traditionally served with a curd cheese dip called Sirup or Bratkäse, showing how Swiss cooking finds comfort in the humblest ingredients.
Tips: Choose potatoes of similar size so they cook evenly. Letting them steam-dry briefly after draining improves the texture.
Variations: Serve with a curd cheese and chive dip for a traditional pairing. Toss with fresh herbs and olive oil for a lighter finish.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a steamer or microwave until warmed through.
FAQs:
Q: Should the potato skins be eaten?
A: Yes, the skins are tender once cooked and are typically eaten along with the potato. Q: What is traditionally served with Gschwellti?
- Small waxy potatoes, unpeeled, well scrubbed — 800 g (1.75 lb)
- Salt (for the cooking water) — 18 g (1 tbsp)
- Butter, for serving
- Coarse sea salt, for serving
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