How do you make a good potato rosti?

[Crackle]

Everytime, EVERYTIME, I make a soggy mess. I watched them make one on Something For The Weekend this morning and thought, right, I'm making that with the beef stew today: Result, soggy mess. The dog liked it.

So c'mon, how?

 

[Lisa21]

You are not alone Cracks, I cant make them either.

Im awaiting replies with baited breath.....

 

[2Loose]

Always done ok with these, par boil spuds, cool and dry, grate, season and press into a VERY HOT pan (which I think is the trick)...turning them over is harder though.

 

[ttcycle]

I think there's something about grating the potatoe and then drying off the extra liquid from the grated potaote on kitchen towel - then seasoning with salt and pepper. Add in bits of bacon and onion and fry in either goose fat or olive oil with a touch of butter- been ages since I've made it though and can't find the recipe I had...so a bit of a vague post I'm afraid!

 

[Gareth]

Ingredients:

* 6 large potatoes, peeled
* 1 egg
* 5 cloves of garlic, grated
* 1/4 cup of milk
* 3/4 cup of all-purpose flour
* 1 Tsp of dried marjoram
* pinch of salt and pepper
* about 4 Tbs of oil

Method:

1. Grate the potatoes
2. Pour warm milk over those grated potatoes so that they will not go brown
3. Add in the garlic, egg, salt and pepper, marjoram and mix it all together
4. Gradually mix in the flour
5. Pour part of the mixture with a ladle onto a hot and well-oiled frying pan ( the thickness and size of the pancakes depends on one’s preference; I personally like them thin and crispy!)
6. Fry each side of the pancake until golden brown, about 5 minutes per side
7. Serve

 

[Crackle]

I think I made it too fat and too big today. I got one with sweet potato more or less spot on but it was still soggy in the middle. The potato was still warm as well after I'd par boiled them. Might give it another go next weekend, I'm determined to get it right.

Thanks for the tips folks, particularly Gareth, I'll look that post back up come the time.

 

[Bayerd]

Grate raw, press to remove water, very hot pan, couple of minutes each side, done!

 

[Gerry Attrick]

Bake your spuds in the oven in their skins first. Then grate them.

 

[Campfire]

I can't make them either. I loved those you used to be able to buy just outside station in Koln. Very greasy & unhealthy but very tasty!

 

[lukesdad]

Oh deary me!Bayerd is almost right but you fry them very gently in a plain ring to set them and cook them through to golden brown. you can add to it what you like bacon garlic etc. dont forget to season take the ring off turn and cook gently to golden brown. Do not cook potato first as there will be no starch to hold the rosti together and it will hold all the watre giving you the soggy mess. Potatoes cooked first and then fried or roasted are called galette potatoes not rostis. Maitre Chef de Cuisiner.

 

[ttcycle]

Oh deary me!Bayerd is almost right but you fry them very gently in a plain ring to set them and cook them through to golden brown. you can add to it what you like bacon garlic etc. dont forget to season take the ring off turn and cook gently to golden brown. Do not cook potato first as there will be no starch to hold the rosti together and it will hold all the watre giving you the soggy mess. Potatoes cooked first and then fried or roasted are called galette potatoes not rostis. Maitre Chef de Cuisiner.

+1 this sound right

 

[Telemark]

As others have said already, it works every time:
- use raw potatoes
- squeeze thoroughly after grating
- don't make them too thick (0.5-1 cm), otherwise they'll be raw inside when the outside is cooked
- don't cook on too high a heat (medium is best), otherwise [...as above]

Good luck!

T

 

[Crackle]

Oh deary me!Bayerd is almost right but you fry them very gently in a plain ring to set them and cook them through to golden brown. you can add to it what you like bacon garlic etc. dont forget to season take the ring off turn and cook gently to golden brown. Do not cook potato first as there will be no starch to hold the rosti together and it will hold all the watre giving you the soggy mess. Potatoes cooked first and then fried or roasted are called galette potatoes not rostis. Maitre Chef de Cuisiner.

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

 

[ttcycle]

squeeze em between a few layers of kitchen towel

 

[lukesdad]

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.)