Precision® Cookers Precision® Oven Accessories Recipes

Rosti Potatoes

Name: Rosti Potatoes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 6 cups of Shredded potatoes, Yukon Golds or Idahos; 0.25 cup of Cubed ham or rendered bacon lardons; 2 tsp of Salt; 1 tsp of Pepper; 1 Tbsp of Potato Starch; 1 cup of Clarified Butter; 0 of Chopped parsley or chives for garnish; 0 of Maldon salt

Louiie Victa

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.

Serves

Prep Time

00:30

Cook Time

00:25

5 (1)

Ingredients

6 cups

Shredded potatoes, Yukon Golds or Idahos

¼ cup

Cubed ham or rendered bacon lardons

2 tsp

Salt

1 tsp

Pepper

1 Tbsp

Potato Starch

1 cup

Clarified Butter

Chopped parsley or chives for garnish

Maldon salt

Steps

1. Shred Potatoes

Shred your potatoes and run under water to wash off starch. The raw starch coming off the potatoes is what will actually cause your potatoes to brown. Squeeze the moisture off the shredded potatoes with a kitchen towel or a cheesecloth.

2. Mix and season potatoes

In a large bowl, mix together the shredded potatoes, salt, pepper and potato starch. Set aside.

3. Skillet fry and form Rosti

Heat an 8-10 inch nonstick pan and ladle some clarified butter. Place half of potato mixture onto the buttered hot pan and start forming it with a rubber spatula. Sprinkle ham or bacon lardons on the top of cooking potato mixture. Then top with other half of potato mix. Use your spatula to press down and form the sides into a disc.

4. Flip and brown opposite side

At this point, ladle some more clarified butter in the pan and make sure that the potato mix doesn’t go dry. Check the bottom of the Rosti for browning. When it is golden brown, prepare to flip the Rosti by sliding it onto a plate, and then easing it back into the pan. If you feel comfortable enough to do a flip directly in the pan without breaking the Rosti apart, you may do so. Brown the other side of the Rosti by generously ladling clarified butter onto the hot pan. We are going for a shallow fry for the surface, so don’t skimp.

5. Finish cooking in Oven

When both sides are golden brown, transfer Rosti onto a sheet pan with a wire rack and bake in the Anova Precision Oven at 350F, 20% steam for about 15-20 minutes. The minimal steam will help cook the inside of the Rosti while maintaining a crispy exterior.

Sous Vide Mode: Off

Steam: 20%

Temp: 350°F

Heat: Rear

6. Rosti timer

Sous Vide Mode: Off

Steam: 20%

Temp: 350°F

Heat: Rear

00:25 Timer

7. Serve

When done, transfer to cutting board and cut into 6 pieces. Transfer to a serving platter and garnish with either chopped parsley or chives and sprinkle a little bit of Maldon Sea Salt to serve.