Can't resist a good challenge! Nice job! Tasty! 4.30am? Extra points for extra early
Barriehie
Forum GOD!
I think I'll shred, nuke it, and go from there. Not peeling it...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
Barriehie
Forum GOD!
Nuking in lieu of the par boil part.Whatever works, works - nuking would seem a good shortcut if cooking
Ask an Inca
Has anybody mentioned what sort of potatoes? I reckon that may be quite important: floury or waxy?
Barriehie
Forum GOD!
I've read that the waxy ones are better otherwise things can get mushy.
Gone Hiking
Über Member
The recipes I've seen vary from high starch to waxy, but starchier ones seem to be preferred. I use russet potatoes.
TMikeR
Member
well thanks to everyone for replies and plenty of ideas!
Precooking? Not sure as they will be harder to grate, and the resulting pieces will not be so defined?
Like the idea of squeezing the life out of raw grated potatoes, then mixing with olive oil, and then frying again in some oil. I will try and report back later!
But most important, thanks to everyone for participating in a good discussion!
Precooking? Not sure as they will be harder to grate, and the resulting pieces will not be so defined?
Like the idea of squeezing the life out of raw grated potatoes, then mixing with olive oil, and then frying again in some oil. I will try and report back later!
But most important, thanks to everyone for participating in a good discussion!
TMikeR
Member
oh and yes, its a Swiss traditional dish, but I have eaten them often in Germany!
Barriehie
Forum GOD!
I'm pretty set in my buying of potatoes. It's either the brown ones or the red ones! Starchy, like Gone Hiking said, could work since the starch is the "glue". It'll be a minute before I make some, have to eat a hole in the fridge...