Rosti

[jackal10]

Rosti

This recipe is from The Potato Primer in the eCGI

• 2 lbs/1.5 Kg potatoes. Peeled
  
• 4oz/50g butter
  

Put the potatoes in cold water and bring to the boil. When they boil turn off the heat and let get cold. Ideally do this the day before.

Grate the potatoes. Melt the butter and mix into the potatoes. Season.

Put the potatoes in a pan in one large cake about 1 cm/½ inch thick. Cook slowly and allow to brown on one side before turning. You might find them easiest to turn by inverting the plan onto a plate. Invert the rosti by putting another plate over the first and turning upside down. Finally put the rosti back in the pan by putting the pan over the second plate and inverting.

Let the second side brown.

Serve, cutting wedges.

You can also cook these in the oven on a baking sheet.

Variants

• Add grated cheese (preferably Gruyere) to the cooked side when you have turned then over and let melt

You can include various chopped or grated vegetables (onion, carrot, peppers etc) with the potato.

• Galettes: Take the grated and buttered potato as above, and scatter a thin layer on a non-stick baking sheet in a hot pan. Alternatively, press a thin layer into a circular cookie-cutter or egg ring on a non-stick baking sheet and remove the mold. Cook until brown on both sides.

Used as a carrier for many savoury towers of restaurant-style food presentations.

Keywords: Side, Potatoes, eGCI

( RG898 )