POTATO ROSTI'S are quick,cheap,healthy.nourishing and so easy to make. They are extremely versatile as they can be topped with so many of our favourite foods,like fried egg,scrambled egg,baked beans and vitually any food that you would enjoy with potatos.
METHOD
Grate potato into a bowl ,season with salt and toss potato in hands to mix salt.Place grated potato in the clean tea towel, twist towel to squeeze as much water as possible out of the potato.Heat oil and buttter in the pan, about a tablespoon full when melted, on a medium heat.Tip potato into pan and form into a thin round shape like a large burger, press gently on top of potato with a spatula to make sure that all the potato binds together. Leave to fry for a couple of minutes,then test rosti is ready for turning by gently sliding spatula under the rosti.When it stays together without seperating it's ready for turning(much like cooking a pancake)Gently turn rosti over and cook for 2 minutes,cook slowly so inside of rosti cooks without burning the outside, keep turning rosti until golden brown on each side and crispy,add more oil/butter during cooking if needed. Turn out on to a hot plate and top with your choice of topping.
ROSTI RECIPE VIDEO
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Rösti is sometimes given a round shape by the frying panRösti (German pronunciation: [ˈrøːsti]; often spelled Röschti in Switzerland according to the Swiss German [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the Western World. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as Cervelas or Fleischkäse.
Rösti is made with roughly grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil will be used for the frying. The grated potatoes are then shaped into rounds or patties, which come in different sizes, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Often Rösti is simply shaped inside of the frying pan. They are most often pan fried, but can also be baked in the oven. Although basic Rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is often considered to be a regional touch.
There are different views on what makes a perfect Rösti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rösti dish is widely disputed. Traditionally a special type of potato, the Rösti potato, is used.
POTATO ROSTI'S are quick,cheap,healthy.nourishing and so easy to make. They are extremely versatile as they can be topped with so many of our favourite foods,like fried egg,scrambled egg,baked beans and vitually any food that you would enjoy with potatos.
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| POTATO ROSTI IMAGE |
PREPARATION TIME-5 minutes
COOKING TIME - about 10 minutes per rosti
INGREDIENTS-for one rosti
- 1 large peeled potato,(use a waxy potato like Maris Piper)different potatos give different textures.
- Pinch of sea salt
- A clean tea towel to strain water out of grated potato
- A potato grater
- A good fry pan ( I prefer a good solid cast iron pan)
- Butter and olive oil to fry withMETHOD
Grate potato into a bowl ,season with salt and toss potato in hands to mix salt.Place grated potato in the clean tea towel, twist towel to squeeze as much water as possible out of the potato.Heat oil and buttter in the pan, about a tablespoon full when melted, on a medium heat.Tip potato into pan and form into a thin round shape like a large burger, press gently on top of potato with a spatula to make sure that all the potato binds together. Leave to fry for a couple of minutes,then test rosti is ready for turning by gently sliding spatula under the rosti.When it stays together without seperating it's ready for turning(much like cooking a pancake)Gently turn rosti over and cook for 2 minutes,cook slowly so inside of rosti cooks without burning the outside, keep turning rosti until golden brown on each side and crispy,add more oil/butter during cooking if needed. Turn out on to a hot plate and top with your choice of topping.
ROSTI RECIPE VIDEO
.
Rösti is made with roughly grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil will be used for the frying. The grated potatoes are then shaped into rounds or patties, which come in different sizes, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Often Rösti is simply shaped inside of the frying pan. They are most often pan fried, but can also be baked in the oven. Although basic Rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is often considered to be a regional touch.
There are different views on what makes a perfect Rösti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rösti dish is widely disputed. Traditionally a special type of potato, the Rösti potato, is used.
