Rosti Potatoes

Louiie Victa
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
4
Prep Time
00:30
Cook Time
00:25
Rosti Potatoes
5 (1)
36
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.
Shred Potatoes

2. Mix and season potatoes

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

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.
Skillet fry and form Rosti

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.
Flip and brown opposite side

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.
Finish cooking in Oven
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.
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