Pomme Rösti

This recipe rocks! Second day in a row I was asked to make it and my wife was wondering what
processor attachment I was using

I cranked up the temp to 425 for 5 minutes then lowered to get a brown bottom.

Find more posts tagged with

Everything Else

Comments

Grace_95227

Looks awesome @Johan! Love the close up

prince_of_porcelain

@Johan - That looked so good I made it for dinner. Ham ends, Pickled Onion, Potato Pave, 63C egg, finished with some Chefsteps House Rub 01. It was good. I had a some potato pave leftover from a couple nights ago, so didn't actually make the rosti, but I'm anxious to try that recipe after @Grant posted it a few weeks ago.

Johan_Edstrom_5586

The potato is the highlight, it is fun to make and a great texture as to say food processor shredded which still is good, this is much more sophisticated.

Fun as in I like to use the knife, this was a really cool way of doing it, like a pave

I can see root vegetable applications and some really neat textures.

Now for that oven

Shannon_Barnes_68642

That looks AMAZING.

Jack_Mayer_85396

@Johan so you used a knife to prep the spuds? I'm with the Missus, it had to be a grater or food processor! Nice job!

Johan_Edstrom_5586

@Jack - Japanese mandolin and a knife, ~1mm for it, the first time I was a little thicker, that is why it was a funny prep thing

Johan_Edstrom_5586

Photo evidence

And the semi erotic part

Nice work!

Thank you sir!

@Johan Terrific!

@Johan — Looks really good. Nice knife work.

Johan_Edstrom_5586

@Chris, it actually was a breeze after sharpening the knives using the norton stones - I liked the technique, it was a really big improvement over using a food processor and really didn't take that much time.

Shannon_Barnes_68642

I made this tonight, thanks to your glowing reviews. It was AMAZING. The inside is so soft and creamy, and the outside crispy and happy. I can't believe how good it was.

Chris_Young_80640

@Shannon -- Awesome! Glad to hear you enjoyed it. Any pics?

Shannon_Barnes_68642

No pics this time, but I am going to redo VERY soon and get good pics. My dinner was too monochromatic tonight.

rsantayanajr

Made it w usual potatoes a few days ago and gobbled it up before a picture could be taken... very tasty. Today made one with sweet potato (the white kind, not a yam... although I'm still a little confused as to the differences... are they really both sweet potatoes?)

Had it with a little over easy egg... just awesome. I does take a while to cook up crispy. Maybe it's just me but needed ~10min on stovetop... additional ~20min in oven, flipped, then additional 20min in oven. Bottom wasn't quite crispy/held together so ~5min on stove top. Then ~5min in oven on rack to get just right. Ended up super crispy!

Jack_Mayer_85396

Wow @mejunje that looks fantastic! thanks

rsantayanajr

@Jack thanks.

In case anyone was also wondering...

Found a little info regarding potato differences:

Sweet potato = Convolvulaceae plant family

Yams = Dioscoreaceae plant family

Potato = Solanum tuberosum

Also, found some other info that confuses things - apparently in Louisiana and other places they call orange fleshed sweet potatoes = yams. Here's the explanation I found:

"Several decades ago, when orange-fleshed sweet potatoes were introduced in the southern United States, producers and shippers desired to distinguish them from the more traditional, white-fleshed types. The African word nyami, referring to the starchly, edible root of the Dioscorea genus of plants, was adopted in its English form, yam. Yams in the U.S. are actually sweetpotatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the U.S. Department of Agriculture requires that the label "yam" always be accompanied by "sweetpotato." source - Jonathan R. Schultheis and L. George Wilson - Extension Horticultural Specialists, Department of HorticulturalScience, North Carolina Cooperative Extension Service, North Carolina State University.

Here's a link to table of quick differences between the 2: http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html

Just thought someone else might find this useful/interesting. Or it's terribly boring. Either way it's all tasty. Especially in a rosti.

Cheers.

com-chefsteps

Just made these, since it's a snow day - fantastic.

Since the rosti are, as noted several times on the recipe comments, positively dripping in butter, I'm interested in thoughts on what to serve with it. (I know I can lower the butter, but as a learning exercise in dish design.)

I'm imagining butter-dripping rosti could be garnished with:

-astringent components (white wine would be great, probably vinegared seared greens, pickles to counterbalance

-other rich components (poached egg yolk, creme fraiche) because they are "equal in richness."

but not oily components (fried chicken).

Help me learn? What else comes to mind?

Johan_Edstrom_5586

Sous vide yolk, pickled onions, Stand alone bacon efforts?

Samuel_68313

Rosti can be paired with almost anything in my experience, One dish I did a long time ago was pigeon breast, black pudding, rosti, roasted baby leeks, and a mulled wine reduction.

Samuel_68313

If we're flavouring the rosti, what is the best way to go about it and what are some of our favourites?

I feel that if we add chopped garlic it is almost certain to burn so would it be better to make a garlic butter and use that instead?

How about onions? Could you add some finely julienned onions to this?

Root vegetables? Many years ago I attempted a beet rosti and it was basically a disaster (but the method was pretty different to this, I think I just grated the beets and fried in a pan, but it was a long long time ago)

Johan_Edstrom_5586

I've put onions, scallions and so in there.

In the end of the day I think it is like many classics, better untouched.

You could put a knob of tarragon butter on it before serving.

com-chefsteps

Since I'm a waffle house fan, @SamuelG, I'd love onions. Also ham or jalapeños. For roots, I've certainly seen celeriac and parsnips mixed in (up-to-half of the julienned roots is my personal limit). I like Johan's scallion idea.

Potatoes and butter both play well with ingredients with a moderate or strong flavor. I think chervil might be too subtle to hold up to the butter unless you really pack it in, but other than that, it's hard to think of a generally-friendly-to-potatoes pairing that wouldn't go here. I figure that the limiting factor in this recipe is the massive butter flavor. The potato flavor is recognizable, but it's the butter I remember.

Johan_Edstrom_5586

On a side note - Sorry Chefsteps

I usually as I don't have the same oven cut the butter in half,

I add a bit more oil (Tarragon

) and I pan fry with a lid to get the moisture effect, then I add butter

on the first flip.

I still haven't had the original, but I get a really golden brown - not burned but creamy tater dish.

Shannon_Barnes_68642

I halved the butter too, out of guilt more than anything, LOL

Johan_Edstrom_5586

There might have been some guilt involved too

merridith

I like Rosti any way I can get it but it is especially good with sautéed apples and pork tenderloin. Garnish lightly with fresh grated horseradish and a little creme fraiche. Very traditional. Another way is with steamed cabbage which I garnish with caraway seeds and shavings of dry cured ham or procuitto. A modern take on sauerbraten with spiced red cabbage would work for me, too. Of course, a nice rare rib-eye steak works just fine too.

Shannon_Barnes_68642

@Johan, I think I've mentioned before that I normally follow a primal diet, so usually no starchy carbs. But then I made this and OMG it was so good I ate the entire thing by myself (in two sittings, just for the record!

And then I made it again a few days later, so I REALLY had a guilt issue.

Tom_Champion_14732

Love this dish. I do like the Spanish version a bit better. Just add Manchego cheese to the onions and pay fry. I'll try using the oven & pan should be better. Switzerland does Rosti so quick & easy I felt like a fool when I tried it back in the States. Uncle Sam invited me on a tour of Europe.