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How To make Rosti (Swiss Style Potato Cake)
1 3/4 lb Potatoes (see below)
3 oz Butter, lard or bacon fat
1 1/2 tb Water or milk
This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding the potatoes. Don't let them brown. Also note that in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it.
How To make Rosti (Swiss Style Potato Cake)'s Videos
Rosti | Easy & Quick Swiss Potato Pancakes Recipe #shorts
These crispy potato pancakes, Swiss rosti, are great for breakfast or as a side dish for any meal and I have a very quick trick for you to make them under 10 minutes.
2 potatoes (½ kg), grated
1 tablespoon butter
2 tablespoons sunflower oil, olive oil works great as well
Hot water, around 4 cups
Salt
• Arrange a sieve over a bowl and place the grated potatoes in it.
• Rub the potatoes with a good pinch of salt and squeeze any excess water.
• Then slowly pour the hot water all over the potatoes. Squeeze excess water. This will help to cook potatoes easier and faster.
• Melt the butter in a medium frying pan on medium heat and add the oil.
• Add in the potatoes and salt, then mix until all potatoes are covered with oil.
• At that point, flatten the top with a spatula. Cook both sides until crispy and brown.
potato rosti is so delicious.
its basicly a hashbrown
Rosti - The SECRET to Super Crispy Potato Pancakes Recipe (Marche Style) l How To Make Crispy Rosti
Rostis are my comfort food and I experimented with 16 different rostis to bring you the best recipe I can find for a Marche style rosti at home! Here’s my secret to super crispy potato pancakes at home. A good rosti should be crispy on the outside and light and fluffy on the inside. As mentioned in the video, you can choose to squeeze the water out of the potato, but like I said, you will lose volume and the final texture is likely to be compromised because it will be harder for each individual strand to stay separated and it will be harder to get the same bite like the rostis from marche are soft on the inside with a good bite on each individual strand of potato. If you're a fan of the marche rosti, you wont want to miss this!
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Rosti - The SECRET to Super Crispy Potato Pancakes Recipe (Marche Style) l How To Make Crispy Rosti
1 lb (or 450g) worth of potatoes
4 tbsp of olive oil
0.5 to 1 tbsp of clarified butter (AKA Ghee)
Salt and pepper to taste
Start be peeling your potatoes and par-boil them in boiling water for 8 to 10 minutes. You want the potatoes to be soft enough to poke with a chopstick but not all the way through. This process helps to stop the oxidation (where the potatoes brown) and helps to make sure that the potatoes cook all the way through in the pan later on.
Once done, chill the potatoes in an ice bath. Thereafter leave them in the fridge uncovered overnight. This helps the potatoes to firm up to make grating it easier. In addition, it also helps the potatoes dehydrate so that they become less likely to be too sticky and also to make it easier to brown in the pan.
The next day, grate your potatoes into uniform stripes with a grate or a food processor. Thereafter, mix in your clarified butter, salt and pepper.
Heat a medium sized pan over medium to medium-low heat with 2 tablespoons of olive oil, and then add your potato into the pan. Gently press down the rosti to pack it tighter so that a nice crust can form on the bottom. Leave to cook untouched for 7 minutes.
While the rosti is cooking, lightly oil 2 plates with oil. Next, slide the rosti out onto a plate and flip the rosti with the other plate. Thereafter, add 2 tablespoons of olive oil to the pan and fry the other side o the rosti for another 7 minutes.
Serve once both sides of the rosti are crispy.
Tip: Serve this with a sunny side up egg.
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Potato Rosti
Full recipe on daenskitchen.com #rosti #hashbrown
Swiss-style potato latkes (rosti)
This traditional Swiss fritter makes for a pleasant twist on the potato pancakes that Jews traditionally serve at Hanukkah. Recipe by Sasi Shaulzon of Dan Gourmet culinary school.
Get the full recipe at Haaretz.com:
Rosti potato cake just enjoy and give a comment????