Easy Homemade Potato Rosti recipe

[Saviolo]

This is a very simply recipe for a sort of Dutch-style potato pancake. This differs a little from a traditional sort of Jewish latke, which is usually bound with the addition of flour or egg. This rosti is not held together with anything other than the cooked starch of the potatoes that make it up. You can also use a mandolin for this, but it will affect the texture, it's very much whatever you prefer.

It's very easy to change the flavour profile by switching up the herbs or adding spices. You can make it hot by adding some red chili flakes or a dash of tabasco. You can add garlic or shallot. You can stir in some fresh or frozen leek or chive. There are lots of options for flavours for this one, depending on what you want to use it for or pair it with.

[Kali]

1. yum, looks good

growing up, my Mom always made "potato crunchies" as a side with salmon patties. just handfuls of grated potato fried in a little oil. never thought of making one big one (or adding onion and/or other flavors) will have to try your version soon!

[mainstreetonce]

2. Looks good

Wish he had included oven temp and approximate time.

[Saviolo]

3. We talk about that in the recipe

We always put the recipe in the description below the video. Tricky part about this one is that there's not a single answer to temp/cooking time, but here's the relevant details:

The thickness and texture of the rosti will depend on the size of pan, the amount of potatoes and the heat of the oven, and to a lesser extent on the pan surface. One russet potato in a small skillet will make a thin rosti suitable for 2-3 people. Two in the same pan will feed up to 4 people, and be thicker and fluffier inside.

A higher temperature will leave more of the middle less done when the outside becomes brown. For thicker rosti, lower temperatures are recommended. For a thin rosti, a temperature of 425F might be alright, but for thicker ones stick to 400F.

[Saviolo]

4. There are a million ways to do it.

This version sort of cuts down on work because you're only making one big one and then cutting it afterwards. Making a bigger one allows the potato inside to get a little fluffy, too. The little individual ones are also great, and get a lot more browning and caramelization of the potato starches as they get golden and crispy!

[mitch96]

5. Sounds delish... ever try it with a sweet potato? nt

[Saviolo]

6. Sweet potato is a slightly different creature

It's harder to get crispy in a pan like that, though you may be able to do it if you used duck fat instead of butter. You may also want to blanch the grated sweet potato quickly and then shock and drain it very well before you try to fry it into a rosti if you really want that crispy outside.

[Saviolo]

7. Here, we tried it next!

https://www.democraticunderground.com/115786701

[mitch96]

8. Thanks, I'll give it a try

Ironically I just bought some sweet potatoes. I also got some purple yams and see how that goes.
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