Steam-Baked Rosti Potatoes

Louiie Victa
Louiie Victa
October 8, 2021
Rosti potatoes are thick, skillet-fried hash browns that can be filled with whatever you’d like. The dish is a perfect side for all sorts of roasts, steaks, and schnitzel. Starting the rosti potatoes on the stovetop and finishing them in the Anova Precision Oven ensures that they’re tender in the center and ultra-crisp on the exterior. Notes: Make sure to use either Yukon Gold or russet potatoes for this dish; their starch contents are great for both baking and frying. Don’t skimp on the clarified butter when forming the potato disc during the skillet fry. The butter is what creates the crispy, crunchy shell. The added potato starch helps to bind everything together; don’t skip it.
Prep Time
Cook Time
Steam-Baked Rosti Potatoes
5 (1)
6 cups
peeled and shredded Yukon Gold or russet potatoes (see note)
1 Tbsp
potato starch
2 tsp
1 tsp
freshly ground black pepper
1 cup
melted clarified butter
¼ cup
cubed ham or cooked bacon pieces (optional)
Chopped fresh parsley or chives, for garnish
Maldon salt, for garnish

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear

2. Rinse and Dry Potatoes

Place the potatoes in a fine-mesh strainer. Rinse under cool water until the water running off of the strainer turns clear. Transfer to a clean kitchen towel and wring out excess water. Transfer to a large bowl.
Rinse and Dry Potatoes

3. Season Potatoes

Add the potato starch, salt, and pepper to the shredded potatoes. Toss to coat.
Season Potatoes

4. Start Rosti

Heat a ladleful of butter in an 8- to 10-inch nonstick skillet over medium heat. Add half of the potato mixture and press it into a disc with a rubber spatula. Top with the ham, if using, followed by the remaining potatoes. Use the spatula to press down and form the sides into a disc. Continue to cook until the bottom is golden brown, adding additional butter if needed.
Start Rosti

5. Flip

When the bottom is golden brown, remove from the heat. Flip the rosti by placing a plate on top of the skillet and flip to remove. Carefully slide the flipped rosti back into the skillet. Generously ladle more butter into the skillet and return to medium heat. Continue to cook until golden brown on the second side. Remove from the heat.

6. Finish in Oven

Place a wire rack over a rimmed sheet pan. Carefully slide the rosti onto the rack, then transfer to the oven. Cook until the center is tender and outside is crisp, about 25 minutes.
Finish in Oven
Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear
00:25 Timer

7. Serve

Transfer to a cutting board and slice into six wedges. Garnish with parsley and Maldon salt. Serve immediately.
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