![]() This is the reason it’s best not to rinse the grated potato – because it removes much more starch than just squeezing out excess water. We don’t want mash – we just want the strands to cook through until soft and bond together enough to be sliceable without falling apart. We want FLUFFY on the inside! It will seem quite deep – around 3.5cm / 1.5″ – but it cooks down to 2cm / 4/5″.Ĭook for 12 minutes on medium low to make the underside golden and for the inside to cook through and semi-adhere together. Scatter into skillet lightly, don’t pack it down tightly. Mix the potatoes with melted butter (or clarified butter, if that’s what you’re using), salt and pepper Ĥ. Once you start cooking, it will change back to white ģ. This is just from oxidation (reaction of potato to air) and it’s all bluster it doesn’t mean the potato is off. However, squeezing out most of the water is necessary because otherwise all that water leeches down to the base of the pan as it cooks and it does eventually evaporate, but it takes longer and stops the base from getting really crispy.ĭon’t worry if your potatoes go brown / reddish while sitting around. That’s why I just grab handfuls rather than using a tea towel which is more thorough. No need to be 100% thorough here, squeezing out every drop of water, because we actually need some of that water to help steam-cook the inside (otherwise it takes forever to cook through!). Squeeze out the excess liquid then transfer to a bowl. There is no need to parboil – I find that makes the inside too much like mashed potato before the outside gets golden Ģ. I like to do it lengthwise to get nice long strands – but it really doesn’t matter how long or short your strands are. Grate the raw potatoes using a standard box grater. Much easier than using a plate (says the girl who has lost more rosti than she cares to remember by attempting a plate flip □).ġ. ![]() If you’re staring at the giant rosti and already fretting about The Dreaded Flip – don’t! My trick is to use a wooden board with a handle or even a cutting board – just something with some protrusion that you can grip onto for the flip. Just using oil doesn’t have as nice a flavour. Just using butter gives a better flavour but won’t make it as crispy and you get little black bits from the burnt bits of butter. ![]() You also won’t have the little dark brown/black flecks you get when cooking in butter for more than a few minutes, which are the burnt milk solids.Ĭlarified butter also makes the rosti crispier than using normal butter (because butter has some water content = bad for frying) and also has a more intense butter flavour.īest alternative: butter and oil combo. The water and milk solids are removed leaving pure butter fat which has a much higher smoke point (ever set off your smoke alarm with burning butter?□□♀️). Butter is made up of ~84% fat, and the rest is water and dairy (milk solids). Ghee and clarified butter is simply pure butter fat. Make your own (it’s cinch!) or buy it (Indian section of large Australian grocery stores, labelled Ghee). The equivalent in the US are Russets though Yukon Golds are excellent all-rounders, and in the UK – Maris Pipers, King Edward and Desirée Clarified butter or ghee (same thing) I use Sebago potatoes (Australia, the dirt brushed type) which is a great all rounder that leans towards floury. In all honesty, use whichever you prefer – I just use all-rounder floury potatoes to get the best of both worlds. There’s no definitive rule about what type of potatoes to use, and there’s no need to get pedantic about it either! Floury potatoes will make the inside more fluffy, a bit like mashed potato, and waxy potatoes hold those lovely strands better, but still very soft and cooked through.īoth go nice and crispy, albeit waxy potatoes get a bit crispier. Here’s all you need to make Potato Rosti (I get salt and pepper for free!): Latkes are also individual size but usually bound with some egg and flour, and because of these additions, they are not as crispy – unless you use basically deep fry them. Hash browns are usually individual size – think Macca’s hash browns – and served for breakfast and Rostis (or properly spelt rösti), which originate from Switzerland, typically are pan fried in a medium(ish) skillet then cut up to serve as a side dish for a meal The other thing they all have in common is that I am a fan of all three.□ Difference between potato rosti, hashbrowns and latkesīroadly speaking, they are similar as they are all made with shredded potatoes that are pan fried until crispy.
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