November 30, 2020
A Rosti is basically a thick, skillet fried hash brown that can be filled with ham or bacon lardons for more interesting flavor. It’s a perfect side for all sorts of roasts and schnitzels, but can also lend itself well to steaks and other main dish meats.
The secrets to success in preparing Rosti is to: 1. Choose the right kind of potato - Yukon Golds and Idahos are starchy and are great for baking and frying (two cooking methods we are going to explore here), and 2. Don’t skimp on the clarified butter when forming the potato disc during the skillet fry - this ensures that you get a crispy, crunchy shell that won’t fall apart during the cooking process.
When relying on a pan/skillet fry method alone, it is very easy to overcook the crust and leave an undercooked center, which is why the Anova Precision Oven is key in finishing a Rosti Potato that is crispy on the outside and tender on the inside. Since we want this side to be thicker than a regular hash brown, we are adding just a little bit of potato starch to help bind everything together.