Crispy Bacon Rosti Recipes

CRISPY POTATO ROSTI

Steps:

• Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
• Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
• Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
• Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
• Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
• Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
• TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
• Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
• Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
• Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
• Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
• Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

CRISP RöSTI POTATOES

Steps:

• Peel the potatoes and grate them, using the large holes of a hand grater or a food processor. Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won't really affect the final results.) Large holes mean faster work, better texture. A very finely grated potato could turn mushy during cooking.
• To make one large rösti-Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the oil (it should come to a depth of about 1/8 inch; add more if-necessary.) When the oil begins to ripple and quiver slightly, test it by dropping in a potato shred-it should sizzle enthusiastically. If not, wait a few more seconds. When the temperature is right, take a fistful of potatoes, wring it out once more, and let it fall loosely from your fingers into the center of the pan. (Be careful because the oil will spatter; getting hit by a few tiny droplets is inevitable.) Fill the pan gradually. Adding just a small amount at a time makes it easier to get an even layer.
• Working quickly, repeat until you've got enough potatoes in the pan to cover the bottom. With a fork, gently spread out the shreds of potato to make a layer about 1/2 inch thick, trying to distribute them evenly, avoiding dense or thin patches. If there are straggly potatoes around the edges, tuck them in with the fork also so they don't burn.
• Adjust the heat so that you hear a lively sizzle but the bottom isn't browning too rapidly. Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent, 12 to 16 minutes. (Taste a few strands-they should be almost fully cooked and tender.)
• If you're confident enough to just flip the rösti in the pan, go for it-it's quick and efficient. If you're not, carefully slide the rösti out of the pan onto a dinner plate and return the pan to the heat. Put another plate on top of the rösti and, holding tightly, flip the plates over. Slide the inverted rösti back into the pan and continue cooking until the new bottom is browned and the potatoes feel really tender in the middle when poked with a knife (try to snitch a few strands from the center and taste them for doneness), another 6 to 8 minutes. Slide the rösti onto a cutting board if you're serving it immediately, or to a cooling rack to hold it for a few minutes. Blot the top with a paper towel to remove any excess oil. Cut into wedges and serve as soon as possible.
• Follow the directions above, but just drop handfuls of potatoes into the pan to create 4-inch rounds that are about 1/4 inch thick. Use a spatula to flip the rounds rather than sliding them onto a plate. Drain these small rösti on paper towels for a few seconds before serving.

RöSTI

Steps:

• Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
• Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
• When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.