Potato rosti – Ich liebe es!!!!
Potato rosti, Ich liebe es! Yes, it is a recipe so good, it almost inspires me to learn a new language. Potatoes on the menu in any form or shape and I am definitely excited. It is so amazing how versatile potatoes are and every method of cooking potatoes have a match made in heaven.
Just think Bangers and Mash, Leg of lamb and roasties, Fried potato chips and Tomato sauce, Potato Gnocchi and Blue Cheese, everyone of these combinations makes your mouth water doesn’t it! Of all of the above combinations, Fried Potato Chips have always been my weakness, but I think I have found a new favorite…..
Potato Rosti, gosh I am salivating just saying the word! Crunchy and golden brown on the outside and soft and moist on the inside, flavored with nothing but a few spring onions and salt and pepper. Heaven! Because I have always had a passion for potatoes, I have tried many rosti or potato cake recipes only to be disappointed with the result. Add eggs people would say, only to leave me with an eggy, mushy fritter-like thing. Another piece of advise that I was given, is to boil the potatoes first. Nope, also not worked out for me….in the end I gave up..until I saw this picture on one of my favorite sites….Taste like Home. Cynthia, darling, this is the rosti I have been yearning after for so long….Fried Potato chips is but a distant memory since I have tried this recipe…
I have made this a couple of times already and every time I can enjoy the crunchy outside, mushy inside and just the unadulterated taste of potatoes. When I did a bit of Google-investigation, I saw that this recipe is slightly different to the normal rosti recipe, but for me, this one works! Once you have made the rosti, it becomes an open canvas where you can taste and create to your heart’s content. I have shown you just two ways of eating this new-found favorite of mine!
3 lbs/ about 1,5kg Potatoes
5 Spring onions or Scallions – chopped
½ Cup Cornstarch
Salt/Freshly Ground Black Pepper
Peel the potatoes and grate them. Immediately transfer the grated potatoes to large bowl of cold water and swirl and rinse the potatoes to get rid of the excess starch. Lift them from the water and dry in a salad spinner and when they are dry, our into another large bowl. Add the cornstarch and toss the potatoes in the bowl to ensure that each and every piece of potato is coated with corn starch.Add the scallions and mix quickly. Do not let the potatoes sit for too long though, or they will release their starch and the centers of the potatoes can become sticky.
Heat a 10in/25 cm skillet and add the oil. When the oil is hot add the potatoes to the pan. Flatten, but work lightly not to compress the potatoes. Turn the heat down and let the pancake just brown slowly on the one side for 6 to 7 minutes. You should hear the potatoes sizzling in the oil; if the potatoes get quiet and are not sizzling, or the pan looks dry, add a bit more oil. When the one side is golden brown and crunchy, take the pan from the heat, place a suitably large plate on top of the rosti and turn the pan upside down so the browned side is facing upwards. Return the pan to the heat, add more oil and butter and slide the rosti back into the pan to cook the other side. Patience is a virtue, your rosti should be crisp and not greasy.
For toppings, the possibilities are endless. I tried it with Pastrami and Hollandaise sauce, but the meal de resistance was Rosti topped with steamed Spinach and a soft Poached Egg and lashes of Hollandaise Sauce…..Glorious!!
I am sending this recipe over to Weekend Herb Blogging # 238.