I need a gd n easy rosti recipe? Thks.

Question

I need a gd n easy rosti recipe? Thks.

Answer 1

potato ( u can use sweet potato and beetroot as well) use a citrus zester ( the kind with a handle and the small holes to run around the potato) put potato in a teatowl and squish out all the moisture and put the potato and enough egg just to bind together, add salt n pepper to taste and a little lemon juice if desired. press into patties and put into pan with 1cm of oil. cook on either side until crispy.

tip. dont make rostis too fat otherwise the middle wont cook.

enjoy

Answer 2

11/2 kg large baking potatoes or waxy potatoes

60 g butter

2 tablespoons sunflower oil

salt & freshly ground black pepper

1 teaspoon finely chopped parsley or fresh thyme

Boil the potatoes for 10 minutes until just tender.

Drain thoroughly and leave to cool then peel.

Chill for about 4 hours (this can be speeded up by careful use of the freezer).

Coarsely grate the potatoes into a large bowl.

Add salt and pepper and herbs to taste.

Melt half the butter and half oil in the frying pan.

Add the grated potato and flatten into a cake in the pan (use a fish knife for this as it makes it a bit easier).

Cook over a low heat for about 15 minutes.

Once the base is crisp turn on to a plate.

Melt the remaining butter and oil in the frying pan.

Add the potato cake and cook the other side.

Answer 3

I've never tried these, but these are what I found.

Cheese Rosti

6 large potatoes

6 tablespoons butter

8 ounces Swiss cheese, grated

salt to taste

ground black pepper to taste

2 tablespoons hot water

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.

Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again. Serves 6.

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Celeriac and Kohlrabi Rösti

1 small celeriac

1/2 kohlrabi

3 1/2 tbsp chickpea flour

Small bunch of parsley

1 egg

2 tbsp cold water

3/4 to 1 tsp salt (optional)

1 tsp cracked black peppercorns

Olive Oil

Shred the celeriac and kohlrabi into coarse pieces and place in a large bowl.

Slice the parsley leaves and stems into thin slices and add to the celeriac and kohlrabi.

Add one beaten egg, chick pea flour, water, and seasoning and mix well.

Heat 1 1/2 tablespoons of olive oil in a non-stick pan over medium heat. A cast iron pan works great, but any non-stick pan will do.

Drop 2 -3 tablespoons of the the mixture into the hot oil and fry for 2 to 3 minutes on each side or until golden brown and tender.

Remove from pan and place on paper towels to absorb excess oil.

Serve as a side dish with grilled meats or simply serve as a light lunch.

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Answer 4

Ingredients

1 1/2 pounds potatoes, peeled and shredded (4 large potatoes = 4 cups shredded)

1 large egg

1/2 teaspoon salt

1 dash black pepper, ground

3 tablespoons extra-virgin olive oil



Directions

Peel potatoes and shred using a food processor or a box grater. Hand or machine grate potatoes into strips similar to hash browns. If hand grating, grate the potato lengthwise for best results.

Place strips of potatoes into water to wash off excess starch. When finished washing, place shredded potatoes into a dish towel or cloth. Wrap tightly and wring or squeeze out excess water, making sure to remove as much as possible so cooking results are not affected by the excess moisture.

Crack egg into mixing bowl and whisk until smooth.

Add potatoes, ground pepper and salt, mixing all ingredients together well.

On stovetop, add 2 tablespoons of oil to a 10 inch non-stick skillet to be warmed on medium heat setting.

Add potato mixture to the 10 inch non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the Roesti over when the first side if finished cooking. Cover pan and cook over medium heat for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook an additional 5 minutes.

Coat flat baking sheet with oil or cooking spray.

Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so Roesti drops out of skillet onto baking sheet.

Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.

Slide Roesti potato cake off baking sheet and into skillet, allowing uncooked surface to begin cooking.

Cook second side in uncovered skillet for 6 to 8 minutes, until golden brown. When finished cooking, tilt skillet and allow potato cake to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.



Voila!!!

Enjoy!!!