I am half Swiss & 1/4 German & 1/4 Irish....So I have had the rosti potatoes out many times but would love to learn how to cook them at home.......Any help would be appreciated on that recipe. Wow that meal looks good.
Hey Tailgating, I'll try to give you some help here but I've had more failures than successes in making this "simple"dish.
The tips I've learned along the way....
1) Use russet potatoes, and boil them whole with skins on to about 3/4 done.
2) Do this a day before you will cook the rosti.
3) Choose a proper pan. You want a pan befitting the amount of potatoes. I used a 12" deBuyer pan, but any thick slope- sided pan should work.
I boiled 6 large russets to 3/4 done. When cool, refrigerated overnight. Next day, got the skin off, grated using large holes on grater, into a bowl. Added a tsp of kosher salt and roughly mixed. You need a fairly hot pan awaiting with 2 - 3 T of butter, bacon fat, or what I used organic lard. When oil is hot dump the potatoes in and level them off and lightly press.
Burner should be on Med. Now the difficult part ....determining when the bottom is set enough to flip! This is where many failures occur! Shake the pan and you"ll get an idea of how set the bottom is. When it seems to hold together well, take pan off burner and slide rosti onto a plate of the size that will fit inside the pan. Now holding the center of the bottom of plate, invert the pan over the rosti ( on the plate ) press the plate into the pan and turn right-side up. The second side should take less time to finish than the first. When done slide onto plate. After flipping you can add cheese or whatever you like. Good luck! Hope this helps you. PM me with any more questions
