How to Make Potato Roesti
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- čas přidán 28. 08. 2024
- Test cook Keith Dresser prepares a satisfying Potato Roesti.
Get the recipe for Potato Roesti: cooks.io/3imX3bU
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Now, I won't feel so bad when someone asks how many cakes I had; I can tell them just one. LOL
My family uses corned beef hash, bacon pieces, onion and more shredded potatoes, so it’s 3x thicker (finishes in oven). Then serve a square piece w 2 basted eggs and a jalapeño cheese sauce drizzled over it all.
Decadent and great for Christmas morning.
Post gift opening nap will never be better :)
My mouth is watering…. Mmmmm
Yum!
That sounds so delicious!
Wow!
Sounds yummy
Great video! Well-paced and clear, and simply explained. Awesome! Love America's test kitchen.
If it's so great, why didn't he tell viewers what temperature to cook the roesti in the skillet?
@@mrpmrp226 Depends on your stove top and skillet.
@@Prash1c You're right. Who needs directions. just WING IT!
@@mrpmrp226 yep lol
@@mrpmrp226 Well, say you have 3 options: high, medium or medium-low...
you can eliminate high... cus you don't want to burn it... and now you have medium or medium low :) its a coin flip now. GLHF winging it
Keith: :describes Yukon gold potatoes as tasting buttery:
Me: huh?
Keith: :cooks potatoes in half a stick of butter:
Me: Ah.
You always do such a nice job of explaining your cooking and recipe process
I also love it when they explain scientifically why things work certain ways... like the explaination for prepping the eggplant in the Pasta A la Norma recipe czcams.com/video/mhI7SGDnFOA/video.html well done ATK!
Timing is everything my granddaughter spent a month and a half in Switzerland with her other grandmother I had no idea this is what they ate in Switzerland but I saw your video while she was gone and that she loves potatoes I will try and make it it turned out perfect the first time so excited for her to try it when she gets home from workAnd she did say she had this in Switzerland thank you for the perfect tutorial for an old grandma
I am also a massive potato lover. Top 10 food for sure! Plus they're unbelievably easy to grow in my garden.
Swiss roesti is the real deal. As a side with Zurich veal it is the national dish.
Okay this looks wonderfully delicious
When I cook shredded potatoes I think I take an anarchistic approach. I don't know why this is because when I prepare other dishes I'm not very flexible and I tend to follow certain rules for measurements, amount of heat, cooking time, etc.
It's possible that I've come to realize that it's almost impossible to make an unpalatable shredded potato (I guess the only way is by cooking them to the point of charcoal).
I've tried different kinds of potatoes, adding flour, eggs, Parmesan cheese, bread crumbs, etc. in varying amounts omitting some and adding others (maybe a different herb or two) Neutral oil, butter, olive oil in random combinations. Small pancake-types or rather large ones, thick or thin. Served with apple sauce, sour creme or ketchup. Everything seems to work.
You did do something that I haven't yet tried ... and that is covering them for a period of time at the beginning of cooking. I'll give that a go and I'm sure it will be delicious! Thanks for posting.
Looks nice. But are you cooking on low or medium heat? Thanks in advance.
As a Swiss please try it with boiled potatos and cornstake is not required 😉 it is much better cheers from Switzerland Claudia
Yes a cook from Switzerland I worked with always used boiled potatoes and bacon fat. This is more like latkes.
As a Swiss-American his pronunciation is also making my ears bleed in addition to his odder recipe changes
*I love Rösti, sehr lecker! However, I prefer it to be just golden, not charred.*
Thank you so much! This was my favorite dish when I visited Switzerland!
Mmm...looks delicious
This was just great. I wound up not smushing it down and just split the time between sides. It was great. I'd like onion in mine next time but given that my b/f doesn't like onion this recipe is perfect.
Smoked salmon, creme fraiche, chives, pickled red onions and capers on top.
Hashbrowns?🤔
IKR?
As he as making this, I kept thinking of latkes, which I make often. I wonder if adding finely diced onions would be good in the rosti.
Bruce forgot to tell viewers that the roesti is cooked on MEDIUM heat in the pan. This is not the first time he has forgotten to tell viewers what temperature to set your heat. Here are the ATK Roesti variations not shown.
Parmesan Fried Egg Roesti
Slide 2 softly fried eggs onto finished roesti and sprinkle with 1/2 cup to 1 cup grated Parmesan cheese and coarse salt to taste.
Cheese Roesti
Sprinkle 1/2 cup to 3/4 cup shredded Gruyère or Swiss cheese over roesti about 3 minutes before fully cooked on second side. While not traditional, sharp Cheddar, Manchego, Italian Fontina, and Havarti cheeses taste good, too.
Ham Roesti with Rosemary and Black Pepper with Mustard
Drape 4 or 5 slices cured ham or prosciutto over roesti a few minutes before fully cooked on second side. If desired, sprinkle with 1/2 teaspoon minced fresh thyme or rosemary and coarse black pepper and serve with whole-grain mustard.
Bacon and Onion Roesti
Top with 3 or 4 strips crumbled cooked bacon and 1 large onion, sliced thin and cooked in 1 tablespoon bacon drippings or butter until soft and seasoned with salt and lots of black pepper. Sprinkle with sherry vinegar if desired.
Tomato or Tomato Cheese Roesti
Shingle 1 large tomato (sliced very thin, placed on paper towels, salted for 30 minutes, and patted dry) over roesti a few minutes before fully cooked on second side. (Particularly good when combined with Fontina; put cheese down first so that it melts.)
Looks delicious...and the potato cake ain't bad either!
Keith sure is a hunk
Piss off, he is MINE!
Making this recipe tonight along w/your vinegar chicken thighs. ATK is my addiction😏. Have rarely had a recipe turn out badly. ATK app & CZcams vids for them are my go-to places for recipes, equipment reviews & taste tests. 🥰
Happy holidays
Big hash brown patty.
Yum! I will definitely be making this soon. 😁
Nice recipe and technique. You don’t need the two dishes to flip - flip over the pan on top of the first plate, then flip it again. You could (and probably have) gone all kinds of different directions with it. Add some garLic +/or herbs if you are pairing it with a main course. He also mentioned cooking it with bacon fat, which obviously would be ideal for breakfast, et.c. Thanks for sharing.
So fancy hash browns...............got it. 😋
You beat me to it.
More like well-made hash browns. Fancy would be if you like put some creme fraiche and chives on top.
No, no. They're just regular old hash browns made the exact same way hash browns have been made since the very first recipe.
This is not the way I learned from a swiss cook. They tasted very different from hash browns.
@@lenabreijer1311 Well hash browns in the US are usually fried in a neutral vegetable oil. I'd fried in bacon fat or butter as suggested roesti will taste slightly different. Also hash browns also usually have minced onions in them and and from grated russets but the more waxy Yukon Golds used in this recipe. From what I've seen in a lot of Europe they use more waxy potatoes in most recipes rather than starchier russets that are used more for pomme frites. They're going to taste a little different when fried.
Gabrielle Hamilton inspired me to make this years ago. It’s a breakfast staple at my house.
It's pronounced "rösti" [røːʃti], not "rōsti". Also, they tend to be thicker (not pressed down flat) and more golden than browned. This gives a crispier exterior, but a fluffier interior, which is one of the best things about rösti" (vs. simple hash browns). My favorite way to serve them is with smoked salmon and sour cream...out of this world!
Most Americans don't know how to pronounce vowels with umlauts. They simply don't exist in English. (My Austrian mother taught me all about German pronunciation.)
@@victorkroud3642 Closer to "boost". As I said, "ö" is a vowel sound that doesn't exist in English.
This was always our go-to dish in Zermatt after hiking (not climbing) around the base of the Matterhorn.
@@paulco4145 My first introduction was in Switzerland, as well. A chef there also prepared me a version using mixed root vegetables (potatoes, parsnips, celeriac, and carrots. Untraditional, but divine!
@@victorkroud3642 Thanks. It's actually closer to a drawn out short "u" sound, when it's combined with an "r" (e.g. draw out the "u" in "curds"). The vowel sounds of the French "oeuf" is also pretty close.
I think you made a hashbrown and not a roesti. Rosti is generally thicker and not pressed down so much.
make you own video lol
Hash browns, cooked in 1/4 cup of butter. Delish!
Looks yummy ! 🌲🤶🌲 Happy Holidays to you all @ ATK 🤶🌲🤶
Great video! And yet again, this is another recipe I want to try. I have the same non-stick skillet as you (recommended by ATK) but have had issues finding a lid (they arrive being too small, "Hey, what's 1/4 of an inch?" I guess the online seller is thinking). Can you please modify your OP and list the brand name of the lid for us? Thanks!
I love that red food processor. Please share the brand, model and size. Thanks so much!
Great recipe! Ty
Awesome, thanks!
Yummy! Maybe a dollop of sour cream and dill? Salmon too?🫢👍 perhaps some capers too! Perfect!
Any recommendations for using a stainless steel pan or cast iron?
I used that new pan which I forgot the name lol. It's peach color with grey non stick interior. I think it's "our place". It was the right size and had a good lid (I have the pan shown on the video but no good fitting lid as others have commented)
Well seasoned cast iron or carbon steel is what I use, but YMMV!
Going to make this right NOW
pics or it never happened
This is a hashbrown, my dude.
Oh ya!!!!!
So helpful
Medium or low for melting the butter and cooking the potatoes?
I have the same question
Cooking temp would be helpful, eg medium high?
I love potatoes and this looks amazing! I also make cooking 🧑🍳 videos and I’m trying to look for good recipes for potatoes. I’m trying a potato based diet. I like to watch others to learn from them. I hope to connect and learn from each other. 👍🏻
The food processor makes for very uniform shreds but the individual pieces are too thin.
I prefer my Roesti scattered, smothered, covered, and chunked
😊💫💫 Happy holidays to you and yours
Wonderfull
Congratulations 👏👏👏👏👏👏
Brasil
Blessing week
Pro tip for removing excess moisture from shredded potatoes: potato ricer
I mean this as a compliment, but you look like Dennis Miller. Both of y’all are geniuses.
Would it be possible to prepare the potatoes ahead of time (shred, remove the starch, etc), then store in the fridge for later? Or overnight? Or even freeze?
Of course you can,you can buy also bags of frozen hash brown and do it same way.My wife buy them all the time.
@@valevisa8429 Thank you, and I understand -- I've cooked shredded hash browns out of a frozen bag in a skillet many times. However, I don't think that was the direction in which this recipe was going. The peeled Yukon golds, fresh shredding in a food processor, actively removing the starch... I specifically wanted to see if I can store the prepared potatoes as described in this recipe. Perhaps ATK will answer...
@@diamondtbar9818 You could prepare them up to the water bath stage, but if u wring out the water they will turn brown
@@maryrose4712 Thank you!
Boil the potatoes ahead of time and shred them later. Fry in bacon fat.
Excellent as always. Many thanks!
✨🎄✨🎄✨🎄✨🎄✨🎄✨
Add eggs and it's a latka!
Ohhhh hash browns!!!😊
Yummy
I make those all the time. They're called hash browns.
Nope. Totally different.
No kidding,I could eat the whole thing I love taters.
Cooking school staple, but you are much nicer than the ogre I had.
Yum!
I have learned something today...adding some corn starch to the shredded potatoes...i think it is not a good idea to let the Rosti stays in the pan because it can get soggy from all the moisture in the pan...no wonder it did not sound cranchy when he sliced it...
How to make hash browns?
Hash browns?
I call these hashbrowns
could you put into the fridge for extra crispy? Maybe 30m in the fridge?
better yet the freezer for a few minutes?
Polish Placki Ziemniaczane!!
But we used to add onion and eggs.
Hi used a salad spinner to get most of the water out
So... Hash browns.
Can shredded onion be added to this?
Yes. My family is Swiss and we have always added onion to it. It's very traditional to do so.
@@elisefey thank you. I think it tastes much better to add onions to potatoes. Yum.
In Poland, where "placki ziemniaczane" was quite common, we also add onion.
So….how is this different than hash browns? I buy frozen shredded potatoes (for hash browns) and cook them the exact same way. Is “Roesti” just the Swiss version? As for me, I would use either butter or beef tallow.
PS: You’ve got a beautiful kitchen!
Swiss Rösti is actually made out of boiled/steamed potatoes. So you can't use a food processor to grate it. The boiling and then baking results in crispier exterior and soft fluffy interior. Texturally rösti is a lot different from hash browns. Bacon bits, onions, gruyere/luzerner cheese adds complexity to rösti. The spiegelei (egg sunny side up) over the rösti is just a delight
@@HariKrishna-sy1kp cant you boil it after shredding?
@@HariKrishna-sy1kp So it sounds like the version showed here is not the real way to make them. I have seen them made on Sorted Food channel and they did boil the potatoes first and and in other ingredients as well. That seems more to what you do.
@@HariKrishna-sy1kp not necessarily.
@Mr. Cool That’s certainly true when it comes to Mexican food! I always laugh how they either over-complicate it or use and ingredient that just is not right. However I will say the new series with Kevin Pang and his dad doing classic Chinese food is spot on.
So THAT's how to flip it -- using those 2 plates!!
DENNIS MILLER LOOKALIKE...GREAT RECIPE. THANKS...RESPECT !
Nice recipe but this guy's eyes! They're so pretty ✨
Hash Browns!
I've been doing this for years but didn't know what it was called.
It is called hash browns. 😎
What is the purpose of removing the potato starch then adding cornstarch back in?
Consistency. Better control of exactly how much starch is in the recipe, though Swiss cooks would likely say it’s an unnecessary step.
@@rdr9999 Ah, precision! Ty
They waste all that water to wash out starch just so they could add some more starch. Smart.
Anyone else think Keith is hot AF?
He is beautiful!
No onion?
I’m over sixty and have been making these my entire life we just call them hash browns. Add some onion it makes a nice twist.
I want just as isZ, perfecto!
Could you add a little garlic powder?
Great video👍🏻 I love potatoes! this looks delicious. I make cooking 🧑🍳 videos too. I’m trying to look for good recipes for potatoes. I’m trying a potato based diet. I like to watch others to learn from them. I hope to learn from each other. 👍🏻
Guess Americans can call this hashbrown cake??
Air fry or bake the potato PEELS ! ✔✔
Temperature?
I will try this your wa
I love hash browns. 😎
Some decent foundational elements of how to prepare Rosti, but some notable errors of omission / commission:
1. Use clarified butter. The whey protein and milk solids of the unclarified butter you used pollute the final flavour and are responsible for the brown colour. Rosti should be golden, not charred.
2. First pass on cooking should use a type of vegetable oil (only add clarified butter to the pan in addition to the oil - this makes all the difference in the world. The potatoes will brown more evenly)
3. Covering the Rosti leads to the somewhat soggy end product that lacks crispness (limp structure when transfered from pan to plate).
4. Don't use cornstarch - crisp outer shell will be accounted for by using vegetable oil and then clarified butter (as above)
5. Add some nutmeg for flavouring like the Swiss do.
Good points:
1. Soak and remove starch (an ice bath is even more effective)
2. Flipping technique if not able to do so in a saute pan (helpful)
3. Passion for cooking - you can tell you love what you do.
To make a true Rosti as experienced at the Zeughauskeller or other famous Swiss German restaurants, these tips will help.
I agree, his version of rosti comes out soggy in the middle, though the edges were nicely crisp.
AND MY BROTHERS' NAME IS KEITH.
No onions?
What if one doesn't peel the potatoes?
I frequent make my hash browns without pealing the potatoes with thin skinned potatoes it doesn’t change the flavor much with thick skin potatoes is does a bit, but I like it.
For some reason I thought these had cheese in them.
This dish looks Awesome! But oh my ! ! ! Is it "Labor Intensive" or what ??? Will the modern on-the-go, hurry-up person have time to put this together (??) (from the peeling, and shredding, and rinsing, and draining, and wringing out, and mixing, and sautéing, and flipping, and browning -- plus the WAITING TIME that goes along with all that browning ?? (You' d have to be retired to have that much time on your hands) Other than the nine laborious steps it takes to make it, it's not a bad recipe ! (LOL) Sure enjoyed watching it !!
thats a lot of butter
I've tried this recipe numerous times and unfortunately it comes out soggy. As others have suggested, maybe the corn starch or covering the pan (or both) is the culprit.
control the starch by why not learn how to keep in the perfect amount? you're already leaving some. is it really worth the waste?
I love a good yukon potatoe recipe but isn't this just hashbrowns?
rösti
Is this not just hash browns?
Looks like a giant potato latke.