BAKED RöSTI POTATOES
These Baked Rösti Potatoes look elegant enough to serve to company but are weeknight-quick to prepare, thanks to shredded cheese and hash browns.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Spray bottom and sides of 13x9-inch baking dish with cooking spray. Combine all remaining ingredients except egg. Add egg; mix lightly. Press onto bottom of baking dish.
- Bake 45 to 50 min. or until golden brown.
- Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 1 g, Protein 2 g
CRISPY POTATO ROSTI
Recipe video above. If you want crispy and deep golden instead instead of burnt, don't skimp on the fat. If you want ultimate flavour, use clarified butter or ghee instead of butter or oil - buy it, or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
Provided by Nagi
Categories Sides
Number Of Ingredients 5
Steps:
- Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
- Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
- Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
- Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
- Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
- Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
- TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
- Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
- Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
- Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
- Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
- Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.
Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 450 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
OVEN-BAKED RöSTI CAKE
Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
- When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
- Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.
Nutrition Facts : Calories 352 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
ROSTI POTATOES
Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
- Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
- Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
- Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.
POTATO ROSTI
We love to serve these Swiss potato-and-onion squares with a side of applesauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Generously brush a 17-by-12-inch rimmed baking sheet with oil.
- Place onions in a large bowl. Peel potatoes, and grate on the large holes of a box grater, adding them to bowl and stirring into onions as you work to prevent discoloration. Squeeze handfuls of the mixture to release excess liquid, and transfer mixture to another bowl.
- Add salt, pepper, cheese, and oil to potato mixture, and toss well to combine. Sprinkle mixture over prepared baking sheet, and press down lightly with your hands to form an even layer.
- Bake until golden, about one hour. Remove from oven, and cut into squares. Serve immediately with applesauce.
BAKED ROSTI POTATOES
Make and share this Baked Rosti Potatoes recipe from Food.com.
Provided by SweetSueAl
Categories Beginner Cook
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oven to 400ºF.
- BRUSH oil onto bottom and up sides of 13x9-inch baking dish.
- Combine all remaining ingredients except egg.
- Add egg; mix lightly.
- Press onto bottom of baking dish.
- BAKE 55 minute to 1 hour or until golden brown.
- LET stand 10 minute before cutting to serve.
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- Peel and grate the potatoes. Put the grated potato in a sieve over a bowl (or the sink) and press down to remove some of the liquid. Leave to drain for around 10 minutes.
- Peel and grate the onion. (I did all the grating - potatoes and onion - in the food processor. Super quick.)
- Tip the grated potato into a mixing bowl and add the onion, egg, flour and seasoning. Mix everything together very thoroughly - a fork or your hands are the best utensils here.
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