I used to think that making potato rosti would be a real faff. Something about muslin cloths and cooking rings? Happily, I was wrong.
I saw Marcus Wareing rustle one up on Master Chef and he made it look a doddle. Well Mr Wareing is a top notch chef so everything he cooks looks effortless. With this in mind, I was still a little reticent as I stood at the kitchen counter armed with a potato and a box grater.
Truly this rosti is so simple. You peel potato, grate potato, squeeze juice out of potato, season potato, cook potato, eat potato. Magic.
There really is no need to invest in a muslin cloth to squeeze out your potato juice, a clean tea towel does the job very nicely (and washes up well after).
There are recipes out there that add flour, eggs, bicarb etc etc and they all look delicious but I am very attracted to the simplicity of this one. Partly because a simple recipe beckons for a bit of tweaking here and there. I do a love a bit ad libbing… One time I added finely chopped onion to the mix, another a sprinkle of cumin and coriander and yet another time I added some tiny thyme leaves.
I’ve made these as small individual rostis and also just chucked masses of grated, seasoned spuds into a large frying pan and cooked a family size version. Either way, it’s important not to cook these over a high heat. Cook these over a medium to low heat and your reward will be rostis which are golden brown and crisp on the outside but cooked through and fluffy inside. If the heat is too high they will, instead, be burned on the outside and raw in the middle. A crime against potatoes.
One thing that remains constant for me is an egg sitting proudly atop this crispy bed of carbs. Although even that wavers between poached and fried.
The moral of this tater tale is to start with the classic rosti then just go as wild as your heart desires (or store cupboard allows) with the flavours and accompaniments.
- 4 medium potatoes, peeled and coarsely grated
- Salt and pepper
- A knob or 2 of butter and a little olive oil
- Put your grated potatoes into the centre of a tea towel then twist the rest of the material together. Over the sink, or a large bowl, twist the tea towel until most of the liquid has poured out (there’s a surprising amount).
- Pop your spuds in a bowl, add seasoning (you could also add finely chopped onion or any other flavours you fancy at this point) and give it a good mix with your hands.
- Melt a knob of butter and a little drizzle of oil in your pan over a medium to low heat while you shape your rostis into 4 rough rounds (or just keep as a big sharing rosti).
- Pop the rosti into the pan and cook for 8 – 10 minutes or until golden brown. Then flip over, plop in another knob of butter and cook for a further 8 – 10 minutes until golden brown on that side too.
Lovely Things That Go Very Well With Rosti
- Onions, either chopped finely and added to the potatoes before cooking. Or golden brown cooked onions to serve on top.
- Spring onions scattered over with a good dash of sriracha.
- Eggs. Fried, scrambled, poached, your choice.
- Brown sauce.
- Fresh herbs such as chives, sage, thyme or basil.
- Grated cheddar cheese, especially if you are using chives.