RÖSTI AUTHENTIC RECIPE | TASTEATLAS
Adapted from the Favorite Recipes from Europe, published by Marshall Cavendish, the classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.
Provided by TasteAtlas
Prep Time 1 hours 30 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
- Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
- When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.
RÖSTI RECIPE - NYT COOKING
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Total Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Grate potatoes and squeeze out excess liquid.
- Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
- Cook until golden brown, about 10 minutes, adjusting heat as necessary.
- Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
- Continue cooking until browned all over, turning again if necessary.
- Garnish with chopped fresh parsley.
Nutrition Facts : @context http//schema.org, Calories 150, UnsaturatedFatContent 1 gram, CarbohydrateContent 26 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 10 milligrams, SugarContent 1 gram, TransFatContent 0 grams
More about "rosti restaurant recipes"
CACIO E PEPE RÖSTI RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.1
- Set a large plate upside down over pan. In one swift and confident motion, flip pan and plate to invert rösti onto plate. Set pan back over medium heat, add remaining 1 Tbsp. oil, and carefully slide in rösti, crispy side up. Using spatula, tuck edges into pan to create a neat disk. Cook until second side is golden brown, 5–7 minutes. Run spatula around edges of rösti and give pan a shake until you can feel rösti freely move around in pan. Carefully slide rösti onto a platter and top with more Parmesan and pepper. Slice into wedges to serve. Do ahead: Potatoes can be boiled 1 day ahead. Let cool; cover and chill. Rösti (without additional cheese) can be made 3 hours ahead; store uncovered at room temperature. Reheat in a 300° oven 10 minutes before serving.
RÖSTI | RICARDO
Reviews 4
Total Time 40 minutes
Calories 190 calories per serving
- Rösti
ROAST POTATO ROSTI RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 30 minutes
Category Vegetarian
Calories 862 calories per serving
- Whisk together the mustard, crème fraîche, lemon juice and plenty of seasoning. Cut the rosti into wedges and serve with a pile of salad leaves and a good drizzle of the sauce, and a fried egg each, if you like.
POTATO ROSTI RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Side Dish
1. Peel the potatoes and grate coarsely (you don't need to squeeze out any moisture). Combine with salt in a large bowl and toss to combine.
2. Heat a 26cm frying pan over low-medium heat and add half the butter, swirling to coat the whole pan. Scatter the potato lightly into the pan but don't press it down. Cook for about 12 minutes, until the bottom is crisp and browned, then use a spatula to gather the edges into a round "cake" and firmly press down the top.
3. Turn the rosti out onto a large plate and return the pan to the heat. Add the remaining butter and slide the rosti back into the pan with the uncooked potato facing down, pushing it down again into a firm cake. Cook for a further 10 minutes until well-browned and cooked through. Turn the rosti out, season with a little more salt, and serve.
Click here for more tips including which potatoes to use
Also try: Adam Liaw's garlic roast chicken
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