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
RöSTI POTATOES WITH RACLETTE
Rösti potatoes with raclette cheese and melted leeks was one of my favorite dishes when I lived in France. The most famous raclette dish is one with melted raclette over boiled potatoes. Here, I bring you my take on that classic, with some refined enhancements.
Provided by Anita Lo
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
- Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
- Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
- Remove to a cutting board and cut into wedges to serve.
GARLIC RöSTI POTATOES
Tired of mashed and baked potatoes? Try these fragrant, herbed potato pancakes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Cover potatoes with cold water in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or just until tender. Drain and let cool until easy enough to handle.
- Grate potatoes; toss with onion, parsley and garlic.
- Melt 2 tablespoons of the butter in 10-inch skillet. Shape potato mixture into patties with fingers; add to skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown; turn patty onto heatproof platter.
- Melt remaining 2 tablespoons butter in skillet. Turn patty, uncooked side down, into skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown.
- Turn patty onto heatproof platter. Sprinkle with cheese. Set oven control to broil. Broil patty with top 3 inches from heat about 1 minute or until cheese is melted.
Nutrition Facts : Calories 525, Carbohydrate 54 g, Cholesterol 85 mg, Fat 5, Fiber 5 g, Protein 13 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 240 mg
GARLIC THYME POTATOES
Small red potatoes, partially peeled, make an eye-catching presentation in this simple side dish from our Test Kitchen. The potatoes are steamed, then tossed with oil and a flavorful combination of thyme and lemon peel.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRISPY CUBED ROASTIES WITH GARLIC & THYME
Cut your potatoes smaller so that there's no need to par-boil to achieve perfectly crispy garlic and thyme flavoured spuds, with fluffy centres
Provided by Jenny White
Categories Side dish
Time 1h45m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
- Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.
Nutrition Facts : Calories 238 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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