Go to the Recipe: Pomme Rösti
ChefSteps just likes to show off their knife skills!
Made this a few times and improved on the prep process. I use my cuisinart to shred the rosti, they have a 2mmx2mm slicer that works perfectly every time. After rinsing in water a couple times I throw all the potatoes into a salad spinner (williams sonoma spinner with small holes is amazing for this) and I can get the potatoes dryer than I ever could using paper towels or kitchen towels. This also cuts the prep time to like a quarter. I can have these on the stove in like 5 mins. From there you just follow the rest of the process.
Excellent with sous vide steak au poivre!
350°F oven (limit of my Cuisinart flippable Frittata pan set), but browned slowly, so finished on burner (careful don't burn bottom). Like most CS recipes, too much salt so reduce to 4.5g next time.
I have tried this twice now. Although the potatoes taste great I can not get them to hold together. It continues to fall apart in the pan.
You should check out this blog for an extensive investigation of rösti's. It looks like parboiling the potatoes is the way to go. BTW - the use of a handled pan lid to flip/transfer the rösti is genius!
Agree too much butter. Will try again with about half the suggested ratio of butter to potato
It's probably a scanpan.
"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn." Anthony Bourdain.... This recipe is what I use BUT i put some clarified butter in the pan before frying....maybe just me....
Come on, vegans can't be happy. But seriously, there is a small amount (16%) of water in the butter, so maybe at a splash to help steam cook the potatoes.
Anyone try olive oil (or other) to keep the vegans happy?
More work that needed. Use the grating attachment on a food processor. I leave skins on (flavor), put the shreds in a tea towel and wring out the excess moisture. Well seasoned rosti pan for individual portions using butter or goose fat. Minced shallot and some shredded cheese makes a nice addition.
Here is a recipe for SOUS VIDE GARLIC CONFIT http://www.racheltheriveter.com/recipe/sous-vide-garlic-confit/
>3. Plunge shredded potato into cold water and rinse away excess starch.
Excess starch??? This starch glues everything into a single pancake.
Too much butter and not enough potatoes. When I was done with this recipe I had a soggy mess of potato not could barely feed 2. A pound and a half of potato isn't enough to feed six people. I made these for brunch and topped them with a pouched egg and a scoop of creme, but before I was done I had to fry up more potatoes so I had enough to feed six people. I don't recommend this recipe.
Actually parboiling the potatoes the day before is quite common. Boil the potatoes with skins on for about 15 minutes and then allow to rest overnight. Slicing or grating the potatoes gives you very fluffy potatoes. Do not rest the potatoes in the refrigerator because you will end up with some very wet shreds. I had my first taste of rösti in Bern when I stopped for breakfast on a business trip from Nice to Stuttgart 40 years ago. Been hooked ever since. This is a very good recipe and I picked up a few tips to improve my rösti.
I prefer goose fat but duck fat is also quite good.
I made x4 quantities of this for a big diner yesterday - took a while as only have one 10 inch frying pan. The first 3 I cut by hand with mandolin and knife, the 4th with the rough grater blade of my food processor. Honestly the difference was negligible and it was a lot quicker so I'll probably just do that in future. I made them 24hrs in advance and chilled overnight in the fridge which made them a bit soggy. Before serving I reheated in a 200C fan oven for about 10mins. They crisped up a little, but not as much as I would have hoped. Still tasted bloody delicious though and the guests loved them.
As an extra flavour, I put 3 cloves of squashed garlic in the melted butter to infuse over a low heat for about 10mins. At one point I forgot and left a batch of garlic in for about 45mins. That happy accident meant I had some amazing confit garlic to snack on while making the rosti. It was so good the next time I'll make a load more of it on purpose.
Hello!
Oh these Rösti look great! Do You think it is possible to prepare them in advance. For example pause before the making the Rösti crisp? It would fit much better into the logistics plan for a 10 person dinner if I could prepare the Rösti half a day in advance and crisp them up just a few minutes before serving. Any advice on this?
Thanks,
Ralfi.
I've made this a couple times now, and while I love the result, I can't help but feel there is too much butter for this recipe. I end up having to dump a good bit of butter out of the pan every time because the potatoes aren't properly browning. I would suggest 100g of butter and go from there.
I'm making dinner for 10 and planning to make this amazing rosti to accompany the main course. If I cook it fully the night before and refrigerate for 24 hours, would the best thing be to portion and reheat in a 375°F / 190°C oven just before service? Any tips on how to avoid it going soggy would be much appreciated please.
Any thoughts on using duck fat in place of some or all of the butter?
I've been drooling over this recipe for a long time and just decided to make it tonight...Oh my, where have you been my whole life! I don't have a convection oven and the top never really browned and after 20 minutes, so I decided to just flip anyways and bake for 15 minutes. Next time I think I would flip and then put it back on the stove for 5 minutes and let the other side get nice and crisp then put it back in the oven for the remainder. This was so decadent and amazing.
Hi,
I've made this today and altough it took a bit longer in the oven (as you mention) it was good.
I didn't flip it as you guys, but instead I used a plate as a lid, flip and put it back in the pan the other side round.
Thanks for your recipes, good job
I made this today, wonderful and easy to do. Thanks for the excellent instructions.
No
Hi , just to ask . Do i have to cook the potatos first before i shave?
I've made this today and this is the best Rösti I've ever had. And I'm from Germany if this means anything. Well, I've been to Austria and Swiss a lot as a kid. Anywho ... great!
I followed the directions exactly. What would make them stick to the pan? Your video makes it looks like you can just flip the pan. Not.
I may have made this for the US ambassador to Switzerland, and she may have heartily approved. Just sayin'.
Cook it until the very last step, and reheat it on a baking rack in a hot oven until it's regained its crispness.
Rinsing away the excess starch ensures that all the shreds of potatoes are evenly covered with butter and seasoned with salt, otherwise the starch collects with the excess moisture in the bottom of the bowl w/the butter. It can also result in dark (or burnt) spots, which are bitter and not fun to eat.
The potatoes have more than enough starch to spare, and rinsing off the surface starch simply encourages even browning, crisping and contact with the butter. Spots and chunks of starch are likely to be gummy, burnt and to hold onto more fat than they need.
I'm also wondering what the benefit of rinsing the potatoes is. I would think the starch would keep them together better. Also, many recipes call for russets or "baking potatoes". I'm guessing the Yukon Golds give a better, more buttery texture in the end or is there a starch level concern?
why would you want to rinse away excess starch? isn't that what makes the potatoes crisp up more?
Is there a way to partially cook the Rossi to be able to finish ala minute?
Pomme more commonly refers to a potato dish then apple. Pomme Frites, Pomme souffle, Pomme Anna. So when reading Pomme Rosti the first thing that would come into any foodie, or chefs mind would be a potato dish.
I'm always looking for a good oven-safe non-stick pan. What is the one used in this video?
Plus, 'pomme' means apple - potato is called 'pomme de terre' (earth-apple). When I read your title, I understood it to be 'something like Rösti' but made with apples. I would recommend changing the title to 'Rösti', or even more accurately Kartoffelpuffer.
I have to agree with sean, the traditional way to prepare rösti is not with raw potatoes but with cooked, dry ones from the previous day. You grate the cooked, peeled potatoes using large holes unto the pan and use lard, not butter, as the fat. prepare on the stove until crip underneath, flip, let underside get crisp. Add butter at the last moment. (written from Zürich, Switzerland so I know what I'm talking about). Your recipe is closest to what one would call Kartoffelpuffer (ie thin strips, raw potatoes, butter). Looks fantastic though. Here we serve it as a simple family meal, with a fried egg on top.
Any tips for Conventional electric ovens?
Holy wow, I just made these. Too bad y'all already used the "rich as F" designation. Delicious.
OK, you have started me on a quest to a perfect rosti recipe! I will try as you outline.Any comments on the qualitative difference between genuine Swiss rosti and American potato cake?Many thanks.
I live in the canadian rockies, and am surrounded by swiss people, I'm married to one actually, and what you're making here to all the swiss people I know is a plain and simple potato cake. every swiss person i ask say to make authentic rösti, you cook the whole potato unpeeled, a day ahead of time. next day peel, shred, pan fry in butter till golden brown on the bottom, flip over on a plate, slide back in the pan till golden brown on the other side. crisp on the outside, light and fluffy on the inside, just like the swiss.
Tried a second time tonight with some success. Several changes:First, I cut using a mandolin. Cut to 2mm instead of the recommended 1mm. 2mm seems perfect. Second, I dried the potatoes off really well. My theory is that I hit a "stall," and just like steak, potatoes will not brown if wet. I think I could still get them even drier next time. Third, Used slightly less butter, probably 112 grams (one stick). Fourth, Baked at 400°. Fifth, I started the second side on a high burner on the stove before putting back in the oven.Very, very, tasty, but evidently I am brain dead because both last night and tonight I absent mindedly grabbed the 400° handle on the hot pan with my bare hand. . ..
Had exactly the same results as you Ed, and I did use a mandoline :(Looking back at the pictures I wonder if I was supposed to just grab handfuls of potato and put them in the pan leaving the excess butter behind...but if that's the case why add all that butter in the first place?Confused
Epic fail. Hand cut the potatoes as fine as I could. Carefully followed recipe, weighed etc. Put in Convection oven (calibrated temp with high quality thermometer) for over 45 minutes on one side and still didn't brown even after raising temp to 400°. Basically turned in to a super butter soaked version of hash browns. Tastes good, cholesterol rising. Too much butter. Soaked in butter.Thoughts to try next time: Make sure to use a grater or mandolin to cut the potatoes finer than you can cut by hand. Next time I will add a smaller amount of butter or oil to pan (not mix with potatoes) and then cook as specified in recipe. I used an 11.5 inch pan, should probably use two that size or a bigger pan.Rosti is heaven on earth when done right. I did not get there with this recipe. . .
