Potato Rosti Recipes

ROSTI POTATOES

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

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.

CRISPY POTATO ROSTI

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.

POTATO ROESTI

Steps:

• Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
• In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.