How do you make a good potato rosti?

[Crackle]

squeeze em between a few layers of kitchen towel

I've been there, it doesn't seem to get them dry enough. On the other hand...

Put them in the centre of a linen type tea towel (clean obviously) gather up the sides so you have a ball inside cloth and twist into a tail as you twist it tighter the more water will come out twist it as tight as you can get it. (Same method as drying herbs such as parsley after chopping by the way.)

...that might.

 

[Telemark]

Is that right. How do you squeeze the water out, best method?

The tea towel method works best as you can squeeze out water very effectively. But if you don't want to wash extra tea towels (and aren't feeding an army), you can just take a fist full at a time and pretend you are making a really dense snow ball (over the sink), except that no water comes out of the theoretical snowball, if that makes sense .

T

 

[Globalti]

So we're talking mini-chips stuck together here, right?

Had rosti in SWistzerland and LOVED it. Great skiing energy food.

 

[jimboalee]

Throw the potatos in the bin, and eat the meat and carrots.

 

[Andy in Sig]

Take all the ingredients and a pan as others have already described. Throw the lot over your shoulder and book a flight to Switzerland where you can enjoy the real thing.

 

[661-Pete]

Odd, this. We've got dozens of potato recipes, or recipes in which potato is an important ingredient, in our 'repertoire' at home, but this is one I don't think we've attempted. Must put the recipes above on our list to try out! And I don't recall ever being served it in a restaurant either.

I do recall one or two potato 'disasters' though. The best - we still joke about it over the dinner table - happened a few years ago when Mrs P had a spell in hospital and wasn't around to help out. I tried to cook a 'fish pie' for myself and my son - actually a variant of shepherd's pie but with chopped fish in white sauce instead of minced meat. Somehow I contrived to get all the mashed potato at the bottom of the pie, and the fish at the top...

 

[Crackle]

Pete, I've no wish to judge but on the basis of the fish pie be prepared for a few Rosti disasters, it's a tricky bugger.

 

[Fnaar]

My very first attempt ever at Shepherd's Pie was dubbed "comedy Pie" when all the potato sank. But am actually a fairly decent cook, and now, inspired by this thread, I'm gonna try a rosti. (Well, not right now, cos -lm on a bus, and I can't see a cooker. Or a potato.

 

[661-Pete]

Pete, I've no wish to judge but on the basis of the fish pie be prepared for a few Rosti disasters, it's a tricky bugger.

True, true, very sound advice. Perhaps if I were to try it (I made a total a**e-up of a perfectly simple omelette the other day )... But Mrs P - for all her self-deprecation - can turn out a perfect soufflé - if she's in the right mood, the weather's right and she's got the timing right . We shall just have to see .

 

[Kirstie]

I'm a bit late to this thread but all you need to do is grate the potatoes when they're raw and squeeze every last bit of starch out of them by wrapping them in a tea towel and twisting it around as hard as you can. Then you'll be fine - drop them in the rosti rings in a hot pan and cook them through, turning once.

 

[BrumJim]

Add carrots to about 50% of the weight of the potato and some finely chopped onion. Add some freshly chopped sage (and a crushed garlic herb if you want). Cook with in two layers with a generous amount of grated cheese in the middle.
Also works with other root vegetables, although don't use too much celeriac.

 

[Ranger]

Add carrots to about 50% of the weight of the potato and some finely chopped onion. Add some freshly chopped sage (and a crushed garlic herb if you want). Cook with in two layers with a generous amount of grated cheese in the middle.
Also works with other root vegetables, although don't use too much celeriac.

I would also steer clear of parsnips for this for a couple of reasons:

Parsnips are disgusting as a rosti (imo)
Parsnip juice goes an interesting shade of black when it dries and dyes any material it comes into contact with (discovered approx 2 hours after fact 1 was established)

 

[Fnaar]

How do you make a swiss roll?

A: chuck him off a mountain

How do you make a mandarin orange?
A: put him in a giant bag of cheesy wotsits

 

[DATA311]

Part boil, rough them up and roast them in goose fat...................
And stuff the calories..............................

 

[PK99]

Brown on both sides and finish in a hot oven - is the easiest way to make sure is cooked through to the centre. also useful for producing larger numbers at once