Simple in design, packed with stunning flavour and delectable textures, what more could you want? The potato rosti is a method of Swiss origin and is commonly regarded as their national dish even though it is now consumed the world over in a range of different cuisines and styles. This fact really highlights the versatility of the dish. Potato rostis are crispy on the outside and smooth at the centre, a difficult alchemy which we can help you to perfect in this guide!
You’ll need a waxy potato to perfect the potato rosti. You’ll need to parboil them until they are tender – you don’t want them to be soft at this point!
Grate your spuds into a clean tea towel and drain any excess water. Mix the gratings in with an egg yolk and a dash of salt and pepper. You’ll then need to scoop the mixture onto a surface where you can mould them into a disc shape, with about 500g of potatoes you should be able to make 4.
Get some sunflower oil heated up in a frying pan over a medium heat and place the dishes onto the pan. Fry them for about 4 minutes on each side or until they’re golden in colour on both sides.
Like the spud itself, rostis work well in a number of dishes – simple breakfast ingredients such as egg, bacon and beans are a treat or you could serve them up in Indian style! We have several potato rosti recipes right here on Potato IE. Check out the video and delicious recipes below:
Learn how to make potato gnocchi in this easy-to-follow method which includes best practice, cooking techniques and moulding techniques.
Learn how to make potato pancakes in this easy-to-follow guide featuring cooking techniques, best practices and example recipes.