Best Potato Rosti With Thyme And Garlic Recipes

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CRISPY POTATO ROSTI



Crispy Potato Rosti image

Recipe video above. If you want crispy and deep golden instead instead of burnt, don't skimp on the fat. If you want ultimate flavour, use clarified butter or ghee instead of butter or oil - buy it, or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.

Provided by Nagi

Categories     Sides

Number Of Ingredients 5

1kg/ 2 lb potatoes (skin on weight) ( - Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1))
3/4 tsp salt (, kosher/cooking salt (or 1/2 tsp table salt))
1/2 tsp finely ground black pepper
15g/ 1 tbsp clarified butter / ghee or normal butter (, melted (Note 2))
60g/ 4 tbsp clarified butter / ghee (, separated (sub half butter, half vegetable oil) (Note 2))

Steps:

  • Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
  • Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
  • Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
  • Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
  • Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
  • Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
  • TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
  • Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
  • Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
  • Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
  • Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
  • Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 450 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

ROSTI POTATOES



Rosti Potatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 4

2 1/4 pounds peeled and grated Yukon Gold or yellow potatoes
3 ounces melted butter
Salt and pepper
Chopped parsley, for garnish

Steps:

  • Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the "cake" and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.

ROSTI



Rosti image

Provided by Food Network

Categories     side-dish

Time P1DT50m

Yield 2 rosti (8 servings)

Number Of Ingredients 8

6 large russet potatoes
4 tablespoons salt
4 tablespoons clarified butter or olive oil
2 tablespoons unsalted butter
1 leek, split and sliced
4 slices bacon, cooked and crumbled
4 ounces Gruyere cheese, grated
Salt and pepper

Steps:

  • Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
  • The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
  • For the first Rosti:
  • Preheat the oven to 200 degrees F.
  • Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
  • For the second Rosti:
  • Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

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