Test cook Keith Dresser prepares a satisfying Potato Roesti.
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Ohhhh hash browns!!!😊
Thank you so much! This was my favorite dish when I visited Switzerland!
Hi used a salad spinner to get most of the water out
Timing is everything my granddaughter spent a month and a half in Switzerland with her other grandmother I had no idea this is what they ate in Switzerland but I saw your video while she was gone and that she loves potatoes I will try and make it it turned out perfect the first time so excited for her to try it when she gets home from workAnd she did say she had this in Switzerland thank you for the perfect tutorial for an old grandma
Some decent foundational elements of how to prepare Rosti, but some notable errors of omission / commission:
1. Use clarified butter. The whey protein and milk solids of the unclarified butter you used pollute the final flavour and are responsible for the brown colour. Rosti should be golden, not charred.
2. First pass on cooking should use a type of vegetable oil (only add clarified butter to the pan in addition to the oil – this makes all the difference in the world. The potatoes will brown more evenly)
3. Covering the Rosti leads to the somewhat soggy end product that lacks crispness (limp structure when transfered from pan to plate).
4. Don't use cornstarch – crisp outer shell will be accounted for by using vegetable oil and then clarified butter (as above)
5. Add some nutmeg for flavouring like the Swiss do.
Good points:
1. Soak and remove starch (an ice bath is even more effective)
2. Flipping technique if not able to do so in a saute pan (helpful)
3. Passion for cooking – you can tell you love what you do.
To make a true Rosti as experienced at the Zeughauskeller or other famous Swiss German restaurants, these tips will help.
The food processor makes for very uniform shreds but the individual pieces are too thin.
I have learned something today…adding some corn starch to the shredded potatoes…i think it is not a good idea to let the Rosti stays in the pan because it can get soggy from all the moisture in the pan…no wonder it did not sound cranchy when he sliced it…
"Rooshti"
Oh ya!!!!!
Wow. Delicious. But it took me a couple tries, do exactly what he says and enjoy.
Making this recipe tonight along w/your vinegar chicken thighs. ATK is my addiction😏. Have rarely had a recipe turn out badly. ATK app & Youtube vids for them are my go-to places for recipes, equipment reviews & taste tests. 🥰
I made this and it was delicious! I added shredded cheddar cheese!
Looks bürn
Gabrielle Hamilton inspired me to make this years ago. It’s a breakfast staple at my house.
Hash browns, cooked in 1/4 cup of butter. Delish!
Great video👍🏻 I love potatoes! this looks delicious. I make cooking 🧑🍳 videos too. I’m trying to look for good recipes for potatoes. I’m trying a potato based diet. I like to watch others to learn from them. I hope to learn from each other. 👍🏻
I love potatoes and this looks amazing! I also make cooking 🧑🍳 videos and I’m trying to look for good recipes for potatoes. I’m trying a potato based diet. I like to watch others to learn from them. I hope to connect and learn from each other. 👍🏻
??? this is just a hashbrown
That’s not how we make potato cakes in the south. That comes from mashed potatoes and egg. What he made was super flat hash browns. Not knocking it, though. Looked tasty
Nice recipe and technique. You don’t need the two dishes to flip – flip over the pan on top of the first plate, then flip it again. You could (and probably have) gone all kinds of different directions with it. Add some garLic +/or herbs if you are pairing it with a main course. He also mentioned cooking it with bacon fat, which obviously would be ideal for breakfast, et.c. Thanks for sharing.
This was just great. I wound up not smushing it down and just split the time between sides. It was great. I'd like onion in mine next time but given that my b/f doesn't like onion this recipe is perfect.
I love that red food processor. Please share the brand, model and size. Thanks so much!
Could you add a little garlic powder?
Any recommendations for using a stainless steel pan or cast iron?