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How To Make Crispy Rostis at Home
Full Video Recipe:
1 lb (or 450g) worth of potatoes
4 tbsp of olive oil
0.5 to 1 tbsp of clarified butter (AKA Ghee)
Salt and pepper to taste
Start be peeling your potatoes and par-boil them in boiling water for 8 to 10 minutes. You want the potatoes to be soft enough to poke with a chopstick but not all the way through. This process helps to stop the oxidation (where the potatoes brown) and helps to make sure that the potatoes cook all the way through in the pan later on.
Once done, chill the potatoes in an ice bath. Thereafter leave them in the fridge uncovered overnight. This helps the potatoes to firm up to make grating it easier. In addition, it also helps the potatoes dehydrate so that they become less likely to be too sticky and also to make it easier to brown in the pan.
The next day, grate your potatoes into uniform stripes with a grate or a food processor. Thereafter, mix in your clarified butter, salt and pepper.
Heat a medium sized pan over medium to medium-low heat with 2 tablespoons of olive oil, and then add your potato into the pan. Gently press down the rosti to pack it tighter so that a nice crust can form on the bottom. Leave to cook untouched for 7 minutes.
While the rosti is cooking, lightly oil 2 plates with oil. Next, slide the rosti out onto a plate and flip the rosti with the other plate. Thereafter, add 2 tablespoons of olive oil to the pan and fry the other side o the rosti for another 7 minutes.
Serve once both sides of the rosti are crispy.
Tip: Serve this with a sunny side up egg.
Full Video Recipe:
1 lb (or 450g) worth of potatoes
4 tbsp of olive oil
0.5 to 1 tbsp of clarified butter (AKA Ghee)
Salt and pepper to taste
Start be peeling your potatoes and par-boil them in boiling water for 8 to 10 minutes. You want the potatoes to be soft enough to poke with a chopstick but not all the way through. This process helps to stop the oxidation (where the potatoes brown) and helps to make sure that the potatoes cook all the way through in the pan later on.
Once done, chill the potatoes in an ice bath. Thereafter leave them in the fridge uncovered overnight. This helps the potatoes to firm up to make grating it easier. In addition, it also helps the potatoes dehydrate so that they become less likely to be too sticky and also to make it easier to brown in the pan.
The next day, grate your potatoes into uniform stripes with a grate or a food processor. Thereafter, mix in your clarified butter, salt and pepper.
Heat a medium sized pan over medium to medium-low heat with 2 tablespoons of olive oil, and then add your potato into the pan. Gently press down the rosti to pack it tighter so that a nice crust can form on the bottom. Leave to cook untouched for 7 minutes.
While the rosti is cooking, lightly oil 2 plates with oil. Next, slide the rosti out onto a plate and flip the rosti with the other plate. Thereafter, add 2 tablespoons of olive oil to the pan and fry the other side o the rosti for another 7 minutes.
Serve once both sides of the rosti are crispy.
Tip: Serve this with a sunny side up egg.