Potato rostis are a great alternative to mashed or boiled potatos. They go great with chicken or fish and can be impressive if entertaining.
The secret to making great rostis is to remove as much liquid as possible from the potato onion mix and not poking around too much when it's in the pan!
The recipe will give 2 rostis.Ingredients
• 100g of potato. Washed, grated and split into two even portions
• 2 spring onions. Washed, topped, tailed and finely sliced
• a little sea salt
• 1 teaspoon of low fat butter
• salt and pepper to taste
• salt and pepper to taste
Method
- Place the chopped onion and grated potato into the centre of a clean dry cloth or tea-towel and combine. Sprinkle with a little sea salt and allow to sit for a minute or so, to draw the moisture out.
- Heat a small frying or omelet pan to a medium to high heat.
- Bring the four corners of the cloth together and twist the bundle to wring out the moisture. Twist as hard as you can while holding the cloth over a sink.
- Add half a teaspoon of butter to the pan and when it's bubbling, sprinkle half the potato mixture on and press it down to make a round with a spatula or egg lifter to flatten it out.
- Don't touch the rosti and allow to fry until golden brown for approximately 5 minutes.
- Carefully turn it over and cook on the reverse for a further 3 minutes or so.
- Transfer to warmed plates and season with salt and pepper. Repeat with the other half of the potato mixture to make the second rosti.
5 comments:
Do you need to cook the potato first or just put it into the pan raw?
The potato goes in raw. As it's flattened out in the pan it cooks fairly quicky. Cheers Darren
I tried this but it came out grey in color and mushy. I removed all the moisture from the potato that I could.
Sorry to hear that you had trouble with the recipe. Next time, I recommend you heat your pan to a higher temperature. You could also half the ingredients and fry in two batches.
Thank you for sharing your delicious recipe.
Bing
www.gofastek.com
Post a Comment