how do i make a potatoe rosti?

Question

i have a rough idea..i have potatoe,herbs,garlic,but i'm dieting for christmas so nothing fattening please!!

i think potato is spelled without the e !??

Answer 1

ROSTI (SWISS POTATO PANCAKE)

1 1/4 lb. potatoes, peeled and shredded
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. olive oil
2 tbsp. rosemary
3/4 c. shredded Swiss cheese

Saute onions in buttered skillet. Add potatoes, mixing with onions and press to form a "cake." Sprinkle with rosemary, salt, pepper, and cheese. Cook until crisp, about 8 minutes per side. Serve warm. Serves 14.

Answer 2

Ingredients
Rosti
600g potato, parboiled with skin on (still firm)
1 onion, finely sliced
1 garlic clove crushed
1 tbsp. chives, finely chopped
100g butter
To Cook
3-4 tbsp olive oil
Method
Rosti: Place the butter in a saucepan over a moderate heat, when hot add the onion and sweat them until they are soft and transparent add the garlic and cook for a further minute. Peel the skin off the potato and grate it coarsely. Place the potato, chives, seasoning, onions and garlic with the melted butter in a bowl. Mix them together well so that the potato is coated in the butter and everything is well distributed. Make 8 rostis by shaping them in oiled egg rings or pastry cutters.
To Cook: Place the oil in a large frying pan and place it over a moderate high heat, when the oil is hot carefully add the rostis a couple at a time. Remove the egg ring and flatten them out slightly. Cook them for 2-3 minutes at a moderate heat on each side so that they are golden brown and crisp on the outside and cooked through. Remove the rostis from the heat and repeat the process with the remaining rostis. Set them aside and keep warm until ready to serve.

Answer 3

Rosti Potatoes

2 1/4 pounds peeled and grated Yukon Gold or yellow potatoes
3 ounces melted butter
Salt and pepper
Chopped parsley, for garnish

Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the "cake" and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.

Answer 4

Nice easy way is to par boil the potatoes (small / med) for 7 minutes. This will release enough starch to bind the grated potato together.

Coursely grate and pat / squeeze dry in some kitchen paper. Mix in your seasonings and mix really well & firmly to bind the mixture.

Form into SMALL patties by hand or place in a large cookie cutter mould to make neat ones then place in an oiled pan (sunflower or groundnut oil) for 3-4 minutes. DO NOT MOVE THEM AROUND. Turn & repeat on the other side. - They'll be golden brown - crispy & delicious!!

Answer 5

The way I do it....

Use the ingredients you have, plus a bit of onion.

Grate the potato and onion. Then squeeze all the liquid out, if
you don't get it as dry as you can, the whole thing goes sticky and falls apart.

Add your garlic and herbs, and mix it together,

Shape the mixture into 'nice' sized patties, then fry in a little oil.

Answer 6

hmmmm... interesting.. Check out site below, the recipe on this is for "sweet potato rosti"---I have a sweet tooth but there's a lot of different versions of potato rosti.

Answer 7

All the recipies here are good, But just one tip, Make sure the potatoes are really dry or they will fall apart.

Answer 8

grated potatoe and onion blended together with beaten egg you can add herbs if you like , bind together with the egg and fry in small paties

Answer 9

Sherrie B's answer may explain why mine never turn out!

Answer 10

ummmmm, you're dieting but you're eating potatoes? just skip it, it's loaded with carbs.