Go to the Recipe: Pomme Rösti
Which potatoes would work for us europeans?Also, on step 3, it should say "add shreds to cold water"!
And I tried this today, and the top would not brown at all. The bottom was nice and browned though, so I just flipped it. I guess a fan assisted oven would not have the same problem
Sirve como entrante ó es solo como guarnición de un pescado o una carne?. Muchas gracias; es una delicia.
Nick – Thank you for catching the error on step 3, it's fixed now. As for a European potato, a waxy potato with yellow flesh would be ideal. In the UK, Charlotte or similar would be a good variety.
Loved it , ive done it before but I used to grate the potatoes , not the same result , this is so much better.
Made this last night for V-day and the girlfriend loved it. Thanks!
awesome!
Hey - You guys ROCK! That is the best illustration I've ever seen to prepare excellent potatoes!! Thanks for providing it for all of us to enjoy!! I wonder how this can be done with sweet potatoes?
What brand of nonstick fry pan are you using? It looks like your pan has deeper sides and a much thicker bottom compared to the pans I have.
That's about a stick and a tablespoon of butter, right? Is there a less...uh...butterly alternative or does using some other fat change the taste/texture of the pomme rosti too much?
Oy vey, I got fat just watching. My question is, could you have used a grater instead of the mandolin/knife for this preparation. I know the julienne is much prettier but is there any other reason for not just grating the potatoes up in the food processor? Thanks.
Texture is nowhere near as good if you grate the potato. Too much surface area for each grated piece, which means more starch seeps out during cooking, and the result is a stodgier final result. Yes, we know the cutting is quite a bit more work, but we think the result is totally worth it.
You can cut back on the fat, but doing this will change the texture. The fat in the butter gets in the way of the potato starch that leeks out during cooking and prevents it from getting too gluey. You could probably cut it back 20% or so with out too much problem, just a bit less decadent.
The pan shown in the video came from Ikea. It's one of their induction-ready pans.
The texture would be a bit different, but I think you would be very happy with the result of doing this same recipe except substituting sweet potato (or perhaps a butter nut squash) for the potatoes.
Wow that was good...
- originally posted by Turner
Just so happens I am taking our class on a culinary journey and we are "visiting" Sweden this coming week and this is the PERFECT recipe to add to our menu! If kindergarteners through 4th graders can do it - anyone can! I know we can do this - they are rock stars! Photos to come
Hey that sounds awesome. Please do post any photos in our forum.
On a similar note, why not use a fine julienne blade on the mandolin in the first place?
Sure, you can do this. We use fairly inexpensive mandolins that don't have this option, and we don't find it to be too big a chore to do by hand. But if you're making a lot of these, a good mandolin with a fine julienne blade would make sense.
Rosti is a traditional Swiss dish, not Swedish
- originally posted by Hop Suisse
so many kind preparations are very useful and varied,such that the work of creative people,,,, nice!CARAMELIZED APPLE GALTTE (Jerman)CHIFFON MOUSE TELUR (Spanyol)KOPASZTAS KOCKA (Kol Masak Pasta khas Eropa timur)RESEP MASAKAN FISH CORTBOUILLON (New Orleans) RESEP MINUMAN FRUIT PIE (Los Angeles)RESEP MASAKAN BLACK JAIL (Mexico) RESEP MASAKAN BLACK DEVIL (Mexico) RESEP MASAKAN D’KILLER (Mexico) RESEP MASAKAN MEXICAN CHICKEN (Mexico) RESEP MASAKAN SAN QUENTIN SALMON (Mexico) RESEP MASAKAN ALCATRAZ JUICE (Mexico)RESEP MASAKAN GRILLED ALASKAN KING CRAB WITH SWEET SAUCE (Alaska)RESEP MASAKAN GRILLED LAMB SATAY WITH SWEET SOYA SAUCE (Alaska) RESEP MASAKAN THE BIG EASY NEW ORLEANS STYLE BLANKENED (Los Angeles)
- originally posted by caesar agus
Hi guys, I am doing this right now but wondering at which stage can I keep the potatoes hold on for 1-2 hours in this recipe?
- originally posted by Kerim Hanif
At step 3, in ice cold water.
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. . .
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
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. . ..
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.
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.
Holy wow, I just made these. Too bad y'all already used the "rich as F" designation. Delicious.
Any tips for Conventional electric ovens?
Though swedes loves their potatoes
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.
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'm always looking for a good oven-safe non-stick pan. What is the one used in this video?
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.
Is there a way to partially cook the Rossi to be able to finish ala minute?
why would you want to rinse away excess starch? isn't that what makes the potatoes crisp up more?
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?
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.
Cook it until the very last step, and reheat it on a baking rack in a hot oven until it's regained its crispness.
I may have made this for the US ambassador to Switzerland, and she may have heartily approved. Just sayin'.
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'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!
Hi , just to ask . Do i have to cook the potatos first before i shave?
No
I made this today, wonderful and easy to do. Thanks for the excellent instructions.
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
Could you use diastatic malt powder to reduce the gluey / gummy result? Not that I would skip the butter (because I love it!), but curious if would work in this situation?
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.
Any thoughts on using duck fat in place of some or all of the butter?
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.
I prefer goose fat but duck fat is also quite good.
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.
It's probably a scanpan.
