How to cook a Potato Rosti | EASY & DELICIOUS Potato Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option with a cheesy flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat while still providing a savory taste.

onion

🥗Healthier: green onions

💰Cheaper: leeks

Green onions add freshness and are often less expensive.

Grate the potatoes with skins on using a box grater until you have the desired amount.

Squeeze out moisture from the grated potatoes in two stages, using a second bowl to drain the water and then transferring to another bowl to remove as much moisture as possible.

Slice the onion into long thin strips after removing the skins.

Mix the grated potatoes with the sliced onions, aiming for a ratio of 60-70% potato to 30-40% onion.

Take a flat-bottomed saucepan and place two poaching rings inside.

Pack the potato and onion mixture into the poaching rings, compressing it down firmly.

Season the tops of the packed mixture with salt and pepper, and cook for a couple of minutes in the pan.

After 1-2 minutes, gently turn over the potato rusties and season the other side.

Add a couple of knobs of butter to the pan and roll them around the rusties.

After 2-3 minutes, turn the rusties again to ensure they are crispy on the bottom.

Remove the poaching rings and transfer the rusties to a preheated oven at 180°C for 7-10 minutes.

Remove the rusties from the oven and plate them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens