The secret is pan frying in the right fat!
Butter = tasty but not crispy.
Oil = crispy but flavourless.
Resist the urge to pat down and neaten the edges too much – pokey bits = more crispy!
The Swiss cracked the code useclarified butter(or ghee!).
Buy it ormake your own its super easy!
At least, not properly.
A variation of it is buried in this oldSmoked Salmon Rosti Stackbreakfast recipe.
It has arrived, ready to serve alongside yourschnitzels,parmies, an epicstanding rib roastorroast chicken!
The other thing they all have in common is that I am a fan of all three.
Both go nice and crispy, albeit waxy potatoes get a bit crispier.
or buy it (Indian section of large Australian grocery stores, labelledGhee).
Your rosti wont be crispy if you pan fry in ordinary butter because butter has water in it.
And if you fry in oil, you will miss the buttery flavour!
The solution isclarified butterorghee.
Bestalternative:butter and oil combo.
Resist the urge to pat down and neaten the edges too much – pokey bits = more crispy!
Just using oil doesnt have as nice a flavour.
Gratethe raw potatoes using a standard box grater.
Squeezeout the excess liquid then transfer to a bowl.
Use a rubber spatula to lift the edge to check if it’s golden and ready to flip!
Thats why I just grab handfuls rather than using a tea towel which is more thorough.
Dont worry if your potatoes go brown / reddish while sitting around.
Once you start cooking, it will change back to white;
3.
Scatterinto skillet lightly, dont pack it down tightly.
We want FLUFFY on the inside!
It will seem quite deep around 3.5cm / 1.5 but it cooks down to 2cm / 4/5.
This results in slippery potato strands, rather than bonding together.
Individual Rosti
If youre making small ones, just place the potatoes into small rounds.
Resist the temptation to use rings those little pokey bits on the side get extra crispy!!
to cover the skillet then quickly turn to flip!
Its much easier to do that manoeuvre using something with a handle.
Liftthe skillet off the board to reveal the golden underside.
Slidethe rosti onto a serving platter or cutting board.
Cut into (large!)
wedges and serve immediately!
Prevent screen from sleeping
Any key in of potato cooked in plenty of fat will become very crispy waxy or floury.
You will hear how crispy it is in the recipe video!!
However if you make thin small ones, they can be potato crisp-level crispy.
As in, THIS crispy:
They are pretty much like potato crisps when theyre this thin!
For small rostis, it takes up to 10 minutes per batch 3 to 4 in a medium/large skillet.
So for me, its a no brainer I always go the large format.
Stay away from the oven, people!
Though thats one ambitious breakfast spread, even Ill freely admit!
