Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Special equipment needed:
- Large non-stick skillet
- Grater
Step-by-step instructions:
1. In a large bowl, mix together the grated potatoes, chopped onion, flour, salt, and black pepper.
2. Heat the butter and vegetable oil in a large non-stick skillet over medium heat.
3. Once the butter has melted, add the potato mixture to the skillet and flatten it out to form a large pancake.
4. Cook the potato rosti for 10-12 minutes on one side, or until it is golden brown and crispy.
5. Carefully flip the potato rosti over and cook for an additional 8-10 minutes on the other side.
6. Once the potato rosti is fully cooked, remove it from the skillet and place it on a serving dish.
7. Cut the potato rosti into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 10g
Carbohydrates per serving: 25g
Protein per serving: 3g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use cornstarch or potato starch.
- Instead of unsalted butter, you can use salted butter or margarine.
- Instead of vegetable oil, you can use olive oil or canola oil.
Variations:
- Add grated cheese to the potato mixture for a cheesy potato rosti.
- Add chopped herbs such as parsley or chives to the potato mixture for added flavor.
- Add diced bacon or ham to the potato mixture for a meaty potato rosti.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients.
- Use a spatula to press down on the potato rosti while cooking to help it cook evenly.
- Serve the potato rosti immediately after cooking for the best texture.
Storage instructions:
Leftover potato rosti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potato rosti, place it in a non-stick skillet over medium heat and cook for 5-7 minutes on each side, or until it is heated through and crispy.
Presentation ideas:
Serve the potato rosti on a large platter with a dollop of sour cream or applesauce on top.
Garnishes:
Garnish the potato rosti with chopped herbs such as parsley or chives.
Pairings:
Potato rosti pairs well with sausages, bacon, or eggs for a hearty breakfast or brunch.
Suggested side dishes:
Serve the potato rosti with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the potato rosti is sticking to the skillet, add more oil to the skillet before cooking.
- If the potato rosti is not crispy enough, cook it for a few more minutes on each side.
Food safety advice:
Make sure to cook the potato rosti to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Potato rosti is a traditional Swiss dish that originated in the canton of Bern.
Flavor profiles:
Potato rosti has a crispy exterior and a soft, fluffy interior with a savory, slightly sweet flavor.
Serving suggestions:
Serve the potato rosti for breakfast, brunch, or as a side dish for dinner.
Related Categories
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Region: Swiss
Taste: Crispy, Savory, Salty, Buttery, Comforting