Rosti recipes
Our top 3 of 8 Rosti recipes
Tips
Try adding bacon pieces - but make sure the bacon is cooked before serving the rosti - I often partially fry the bacon first and then slice into little pieces and add to the pan half way through the cooking process. Try adding some fresh herbs or even chili for a bit of "zing". Onions are also great as well as cheese or even apples for a fruity flavor.
Ingredients
- 500g Potatoes
- 90g Butter (preferably unsalted)
- 5 ml Salt
- To taste Black Pepper
Method
- 1. Boil potatoes in their skins until just cooked. Peel and grate coarsely.
- 2. Melt the butter in a heavy-based frying pan.
- 3. Add the greated potatoes and sprinkle with salt and pepper.
- 4. Fry over a moderate heat for about 15 minutes turning as it browns.
- 5. Just before the end of the cooking time, press down on the potato to shape it in the pan to make sure the pancake is formed properly.
- 6. Serve, turned upside down, on a large dish.
Kenny has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- olive oil
- 1 small knob Butter
- 600g / 1lb Floury potatoes cut into match sticks
- Sea salt and freshly ground pepper
- few sprigs Rosemary
- 6 cloves Garlic peeled
Method
- 1. Preheat the oven to 200c/400f/Gas Mark 6
- 2. In an ovenproof non-stick frying pan, about 20cm/8inches wide, heat a splash of oliv oil.
- 3. Add the butter and toss the potatoes in it with a pinch of salt and pepper, the rosemary leaves and the whole garlic cloves.
- 4. Fry in a medium heat of about 10 minutes, stiring all the while, until the potatoes start to soften a little.
- 5. Place the pan in the oven and cook for about 25 minutes or until the potatoes are lightly golden, both on the top and the bottom.
- 6. Take the pan out of the oven and cover it with a piece of damp greaseproof paper.
- 7. Wrap your hand in a tea towel, or use a perfectly sized plate, and press down on the paper to flatten and compact your rosti.
- 8. Remove the greaseproof paper and place the pan back in the oven for 25 minutes.
- 9. Cut into slices and serve
Be the first to comment
Add commentIngredients
- 1 pack of Seafood Eat It White Crab
- 1 Egg
- 125g Potato, peeled and grated
- 1 teaspoon of Worcestershire sauce
- 1 tablespoon of Mayonnaise
- ΒΌ teaspoon of Mustard powder
- 2 teaspoon Mustard
- A dash of Lemon juice
- A handful of Parsley, chopped
- 1 teaspoon of Butter, melted
- 3 tablespoons of Breadcrumbs
- A pinch of each Cayenne, mace and ginger
Method
- 1. Mix all the ingredients, minus the crab, thoroughly until you get a thick, heavy mixture.
- 2. Sprinkle the crab in the mixing bowl and gently fold into the mixture until it is fairly well distributed.
- 3. Mould the mix into 6 balls, flatten slightly and shallow fry in hot oil.
- 4. Serve with a few salad leaves for a light lunch or as a starter.
Seafood & eat it has contributed to these popular cooking recipes:
7 Comments
-
-
-
-
-
-
-
Add commentjerseydevil Sun Mar 10 2013 • Reply
My Polish sister in law makes these,but she grates raw onion into grated raw potatos.then she adds a bit of flour and baking powder until it resembles a gloppy "batter". Then she fries the pancakes and serves with sour cream. Delish!
jerseydevil Sun Mar 10 2013 • Reply
My Polish sister in law makes these,but she grates raw onion into grated raw potatos.then she adds a bit of flour and baking powder until it resembles a gloppy "batter". Then she fries the pancakes and serves with sour cream. Delish!
Kenny Mon Jan 25 2010 • Reply
So glad you enjoyed it
jisi Sun Jan 24 2010 • Reply
The cheese and onion version is totally yummy!
juliejames10 Wed Nov 4 2009 • Reply
Great !! Made a nice change
I was too lazy to peel the potatos and it still a hit in my house
BenAdamson Wed Aug 19 2009 • Reply
Which type of potato do you reccomend?
EllaBella Tue Jul 8 2008 • Reply
I've tried this recipe and would definitely suggest people go for this version over using raw grated potato. I've tried it with raw potato before and found it to be a huge faff. Boiling the potato in the skin was much easier and less messy. Very tasty too!