What To Serve With Rosti Recipes

ROSTI POTATOES

Steps:

• Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
• Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
• Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
• Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

CHEESE ROSTI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
• Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.

CRISPY POTATO ROSTI

Steps:

• Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
• Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
• Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
• Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
• Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
• Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
• TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
• Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
• Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
• Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
• Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
• Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

SMOKED SALMON POTATO ROSTI STACK

Steps:

• Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
• Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
• Use a cheese grater and grate the potato.
• Add butter, salt and pepper and mix to combine.
• Heat olive oil in a large fry pan over medium high heat.
• Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
• Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
• Remove from fry pan.
• To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.

ROSTI WITH SMOKED SALMON

Steps:

• Wash, peel and grate the potatoes.
• Place grated potatoes in a large bowl and cover with water. Let them soak for 10 minutes, then drain.
• Working a handful at a time, squeeze out the excess water and place into another bowl.
• Add butter, salt, pepper, onion and garlic powder, cayenne pepper and mix to combine.
• Heat oil in a large non-stick frying pan over medium high heat.
• Scoop ¼ cup of potato mixture, then place it into the pan and lightly pat down with the spatula to make the rosti about ½ cm thick.
• Repeat with the remaining mixture.
• Cook on both sides until golden brown, about 4 minutes on each side.
• Remove from frying pan on to a plate covered with paper towels to soak up excess oil.
• Serve, stack of rosti topped with smoked salmon, a dollop of sour cream mixed with chopped dill.

BALSAMIC BEEF FILLET WITH ROSTI

Steps:

• Preheat grill to hot. Line oven tray with baking paper. Place tomatoes on tray, brush with half olive oil. Season to taste. Grill 2-3 minutes.
• Meanwhile, in a large, heavy-based frying pan, heat half remaining oil on high. Cook steak 2-3 minutes each side for medium. Remove from pan and rest, covered, 5 minutes. Wipe pan clean.
• Squeeze excess moisture from grated potato and season to taste. Add enough vegetable oil to cover base of pan and heat on medium.
• Shape quarter-cups of potato into discs and add to hot oil. Cook 1-2 minutes each side, until crisp and golden, pressing with an egg slice. Drain on paper towel.
• Reduce heat to medium. Add remaining oil to pan. Saute garlic and thyme 30 seconds. Add wine, Cook 1 minute. Whisk in stock, glaze and mustard. Boil 1-2 minutes, until reduced and thickened. Keep warm.
• Serve steaks on rosti with tomatoes, sauce and watercress.

VEGETABLE RöSTI WITH GUACAMOLE CREAM

Steps:

• To make the Rösti, combine all the ingredients in a large bowl then mix well. Make sure you break up any clumps of flour (I find it best to use my hands for this).
• Heat a little oil in a deep frying pan then fry spoonfuls of the mixture until golden brown and crisp on both sides and cooked through.
• Remove from the pan and drain on kitchen paper. Repeat until all the mixture has been cooked.
• To make the avocado cream, blend all the ingredients together in a food processor (alternatively just mash with a fork) and season to taste.
• Serve the Rösti with the avocado cream.

SWISS POTATO ROSTI

Steps:

• Heat butter in a 12 inch, nonstick, skillet over medium high heat. Add the grated potatoes, thyme, salt, and pepper. Saute, mixing to coat the potatoes with the melted butter, 3-5 minutes.
• Shape the potatoes into one, round pancake in the frying pan and press them down with a spatula. Reduce the heat to medium low and cook, undisturbed, for 10-15 minutes.
• Once the bottom is golden, flip the pancake onto a plate and slide it back into the pan. Cook for 10-15 minutes on the second side, until golden.
• Serve immediately top with fried eggs.

CRAB ROSTI

Steps:

• Mix all the ingredients, minus the crab, thoroughly until you get a thick, heavy mixture.
• Sprinkle the crab in the mixing bowl and gently fold into the mixture until it is fairly well distributed.
• Mould the mix into six balls, flatten slightly and shallow fry in hot oil.
• Serve with a few salad leaves for a light lunch or as a starter.

ROASTED GAMMON AND ROSTI POTATOES RECIPE

Steps:

• Place gammon joint in a large saucepan and cover with water. Bring to the boil and simmer for half the calculated cooking time. (If you don't have a pan large enough to do this, place joint into a deep roast pan pour in 1 litre (2pts) boiling water and cover well with foil. Cook for half the calculated cooking time and then remove the foil.) Glaze: In a small saucepan add the sugar, orange and lemon juice and rind, and 1 sprig of rosemary. Bring to the boil and allow to reduce slightly. (Put into the gammon water the squeezed orange and lemon skins and 1 large sprig rosemary.) After half the cooking time, remove joint from the saucepan, drain, strip off the rind and score the fat into diamonds. Brush with some of the glaze. Place the orange and lemon slices on top and secure with extra rosemary sprigs. Place in a roasting tin lined with foil and bake for the remaining half of the cooking time. Re-glaze again. If joint starts to catch cover with foil. Serve with rosti potato nests and seasonal green vegetables For the potato rosti: Place grated potatoes on clean tea towel to absorb the moisture. Roll up in the towel and squeeze out any excess moisture. Place potato in a bowl and add the onion and season. Combine together. Heat oil in a large frying pan, take a handful of the potato/onion mixture and cook until golden brown each side, turning carefully. Alternatively bake in a preheated oven Gas 6 200C 400F for about 15 minutes until golden

POTATO ROSTI WITH BACON, EGG AND SPINACH RECIPE

Steps:

• Cook the unpeeled potatoes in boiling, salted water for 10 minutes, until they're becoming tender, drain and cool under cold running water.
• Preheat the oven to 200ºC/392ºF/Gas Mark 6 and grease a baking tray. Peel away the potato skin, then coarsely grate each potato directly on to the tray to form mounds, season and drizzle with 2tbsp oil. Bake for 15 minutes, add bacon to tray, then cook for another 15 minutes until the potato rosti and bacon are crisp and golden.
• Meanwhile, heat 1tsp oil in a large frying pan, add the peas, stir-fry for 5 minutes, then add the spinach and cook for a couple of minutes to wilt. Turn off the heat and cover.
• Heat the remaining oil and fry the eggs, or poach if you prefer. Serve the potato rosti with the bacon, egg, spinach and peas.