how long do u parboil potatoes for potato rosti?

Question

the recipe says 8-10 mins, but how 'cooked' are they supposed to be?

Answer 1

The problem with boiling is that, if done for too long, your potato will turn to mash. What you want is for the potato to be part cooked, in other words, if you were to cut it in half, it would be raw in the middle and cooked to about 2mm. Ten minutes sound about fine, but to check this, stick a fork in. It should penetrate one of your spuds, but then meet resistance. This will give a good roastie.

Note: For best spuds, use Goose Fat.

Answer 2

I dont parboil potatoes for rosti. What i do is peel the pots then hand grate them, then place into a tea cloth, scrunch the tea towel and squeeze out the starch juice. Get a bellini pan onto a stove and get it really hot, place a little oil in and when it starts smoking put grated potato in, push the potato firmly in all the edges, season the top with a little sprinkling of salt and a little pepper then add little amounts of butter around the edge or the pan so it seeps into the potato, then wen the edges start to turn golden brown flip the rosti then place the bellini into an hot oven of 220 degrees for 10 mins, then bring out of oven and flip onto a cooling rack, there, a perfect rosti! Done many for my customers over the years and they love it!!!

Answer 3

It's hard to tell how long, but if u peel the potato, then boil it, cut one in half after 10-12 minutes and it's perfect when the inside half of it is raw and the outside half is cooked, you'll see it's the best way. Once they're done, cool em down on a baking sheet coverd with a dark plastic bag, in the cooler.Then grate em

Answer 4

You cook the potatoes un-peeled for about 10 minutes. Leave them to cool, peel and grate, using the coarsest grater you have. In Switzerland you can buy potatoes which are already par-boiled but not peeled. By the way, it's rösti (pronounced roeshti).

Answer 5

If doing a rostti you do NOT parbpoil potatoes first. If roasting them ONLY parboil for 5 minutes.

Answer 6

I think your recipe is unusual/incorrect, I often make rosti's and I just grate and fry from raw. Sorry

Answer 7

I've stayed with a Swiss friend several times and she ALWAYS par boils them in their skins first. I've never asked for how long though sorry. I would think though it shouldn't be for too long as you have to grate them, if they were too soft there would just be a horrid mess! They should then be fried in butter apparently, thats how she does them.

Answer 8

hi i would not par boil mine at all, just grate them raw, they soon cook