How to cook Rosti

T

TMikeR

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I have tried various ways to cook Rosti, that is grated potatoes fried in a pan with olive oil to make a pancake like base. Inevitably the base sticks, falls apart or does not cook through. I tried with sweet potatoes too and these a little easier as sweet potatoes cook easier and quicker. Rosti in a German restaurant is typically well fried, slightly crunchy and vaguely sweet, guess this come from the variety of potato?
Any tips, ideas really appreciated!
If you have not eaten a well cooked Rosti you’re missing out!! Very good with eggs, bacon or avocado etc!
 
Some tips that I follow:

1. Grate the potatoes and rinse them well to remove the starch
2. Squeeze the living crap out of them in a dish/tea towel to get them bone dry
3. Optionally par-cook for a couple of minutes in the microwave before cooking in a well-lubricated pan on the stovetop
 
TastyReuben said:
Some tips that I follow:

1. Grate the potatoes and rinse them well to remove the starch
2. Squeeze the living crap out of them in a dish/tea towel to get them bone dry
3. Optionally par-cook for a couple of minutes in the microwave before cooking in a well-lubricated pan on the stovetop
Click to expand...
They stay together after that?
 
For me, it's always raw potatoes grated on the big grater holes. Grate enough potatoes to fit your frying pan at about just under 1/2 an inch"/1cm thick when pressed down into the pan. I don't drain or dry the potatoes as the liquid is what steam cooks the inside and sticks it together while the outside crisps. Drizzle a little oil ( a teaspoon or so) into the grated potatoes, mix well. Heat the frying pan on medium to high, add a few tablespoons of oil, add the grated potatoes, pressing down evenly all around, then cover with a tight lid and cook until the potatoes start to soften and stick together and get golden crisp underneath. Adjust heat if needed - you want it pretty hot but not too hot so that it burns. Turn over carefully and cook until the bottom is crisp and golden. Giant latkes!
 
Swiss potato rosti is a new dish to me in just the last year. I learned of it on Fallow's channel, and have made it a few times. It's time consuming, but very good if you get it right. For something so simple, however, it's easy to screw up. The tricky part, IMO, is getting the salt right. Far better to err on the side of less.
 
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Now you've done it, OP. Even though I had an egg for breakfast at 4:30 this morning, I read this and then had to make a rosti! 🤣
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I made this for Christmas one year:

Oven-baked rösti cake

You can see pics here:

What did you cook or eat today (December 2023)

Here we are way back in 1994 in Switzerland:

Rösti

Rösti


And if you get lazy, you can do a fair approximation in a waffle iron:

Waffle Iron Hash Browns Breakfast 2

Waffle Iron Hash Browns Breakfast 2

Waffle iron hash browns and egg

And if you’re really lazy, you can just buy these:

What did you cook or eat today (May 2023)?

What did you cook or eat today (May 2023)?
 
Barriehie said:
I found a recipe here and they're cooked first. I'll give it a whirl starting tomorrow. Given the cool down it'll be a dinner item.
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Interesting SE article!

Meh. So many ways to skin the potato pancake/rosti/latke/hashbrown cat! Just pick the one that works! Everyone seems to have a version!

I'm definitely not going the 8 hour version!😅

I'd ask an Inca from the Andes as they invented potatoes 😉😉
 
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