Potato Rosti - Successful recipe/method required please!

Allexie

(I done a search squeaks, honest!)

I just love potato rosti but can never get it right! Does anyone have a tried and tested, foolproof recipe/method please??

I've tried making it with partially-pre-boiled-the-day-before pots like some recipes say you should and also with raw grated pots. The ppbtdb method invariably ends up with soggy rosti and the raw pots ones end up lovely and crisp on the outside but still raw in the middle! Is the variet of pots crucial as I'm currently ploughing through a sack of an organic but unnamed variety, (seem floury)?

Any thoughts welcome, thanks!

Curry_Queen

The trick is to squeeze out all the water from the grated raw potato, as this is what makes it go soggy. Put it into a clean tea-towel of muslin square to squeeze out as much as possible. You also need to use a waxy potato too as far as I remember as these hold their shape better


Oh, forgot to add that after pan-frying on both sides to brown, I then pop them in the oven for about 10 mins to finish cooking through

Mr_Proctalgia

You could try making Reibekuchen instead, they are almost the same thing and can be prepared in 5 minutes or so. They are a German potato pancake that is usually eaten with apple sauce and are yummy.

Here is a piccie http://www.20six.de/pub/Knubbel/Reibekuchen.jpg

There isn't a recipe as such but this is how I make them
Grate a tin of drained New Potatoes using a coarse grater (Need waxy spuds)
Add an egg and season to taste
Add finely chopped onion if wished
Make a runny mix of instant mash (about 1/3rd the amount of grated spud you have)
Gently mix it all together use milk to adjust the runnyness so you have a spoonable gloop.
Spoon into frying pan and pat down to about 4" rounds about 1/4" thick - Fry for a few minutes on each side and eat whilst hot. Also you can substitute the instant mash for flour and you can also use raw potatoes but it is much harder to get them cooked correctly without burning. Gorgeous on a cold day with a cup of Gluhwein.

Lucie_2

I have found par-boiled grated potato to be better than raw. A trick I saw on TV a while ago was to add melted butter to your grated potato & mix in well. I now bake rosti in the oven in a cast iron sizzler dish, rather than fry it on the hob. It works much better. You could use any small metal tin, but this size is just right for 2 of us.

maryb

I use Curry Queen's method and that works well. I always use red potatoes for just about anything - they mash well, boil well, roast well and they seem to make pefectly good rosti. My tip is to use half oil and half butter then cook them on quite a low heat for about 15 minutes before you flip the potato cake over and don't make the layer too thick - about half an inch works for me.

another thing I do is to mix the grated raw potato with 2tsp of curry powder. Stir it all round with the potato in a bowl before you put it in the frying pan. Then after you have turned the cake and cooked it for about 5 minutes, make a space in two or three places and break an egg in. Cook for a few minutes on the hob then slide it under the grill to set the egg on top. This is an incredibly quick, delicious and cheap supper and feels a bit more upmarket than egg and chips

Curry_Queen

Funny you mention curry powder Mary, as I made some potato & courgette rostis earlier and decided to add some cumin and chilli powder for a change, and they really were delicious

maryb

Good, isn't it!

callansdad

I've started making rostis and hash browns in my 'george forman grill'.

I do the usual grated raw potato and onion into a tablecloth and squeeze out all the juice, add plenty of salt (this recipie is not for the health concious) and a teaspoon of sugar.

I then compress the mix using an old pastry cutter and the heel of my hand. brush a small bit of oil onto george (both sides) and grill away. Sometimes add a knob of butter onto the top of the rosti half way through cooking mmm delicious

Hope this helps

southernscouser

Curry_Queen wrote: »

Put it into a clean tea-towel of muslin square to squeeze out as much as possible.

Can someone tell me what muslin square is please? :undecided

geordie_joe

southernscouser wrote: »

Can someone tell me what muslin square is please? :undecided

It's just a square of muslin. Muslin is a finely woven cotton material, which has a multitude of uses.

I think Curry Queen made a typo and actually meant to say "tea-towel or muslin square"

geordie_joe

Having read this thread twice, I'm sure we had this in the 60's and 70's, but we called it mock fish.