Watch the video for My Favorite Potato Rosti Recipe HERE. I’ll never forget my first potato rosti. I was in Vail, Colorado, at a French restaurant called The Left Bank, which is still going strong and celebrating 50 years in business. I bought their cookbook many years ago, which included a recipe for Potato Rosti, and I have never stopped making it. All these years and My Favorite Potato Rosti Recipe has stood the test of time. It’s suitable for large parties and small parties. It’s excellent with fancy dinners and simple dinners. Few recipes fall into the evergreen category, and this is one of them.
What I love about My Favorite Potato Rosti Recipe is the crispy taste on the outside and the soft, deep intense potato taste on the inside. You could call it a potato rosti, a potato pie or a potato pancake. Still, I try never to make it a thick pie, as that would affect the crunchy ratio.
I like to boil the potatoes one full day before making My Favorite Potato Rosti Recipe and chill them overnight, so there is zero risk of falling apart when grating them. But you don’t have to. If you refrigerate them for just a few hours (at least 2 hours), that’s enough to grate the potatoes thoroughly.
You can make the entire potato ahead of time and simply reheat it in the oven at (300˚F) for 15 minutes. It’s important to season well with salt and pepper. I also like to add a little bit of freshly grated Parmesan cheese, which in my opinion, adds an umami taste. The best kind of potato for My Favorite Potato Rosti Recipe is the russet potatoes, with a high starch content and are very sturdy, perfect for frying edges.
Potato Rosti has several sisters and cousins, from hashbrowns to pomme anna, to potato latkes to pomme darphin. They are all variations of a thin potato pancake. The potato is crunchy on the outside and soft and gooey on the inside. This version is tried and true, tested and retested, perfected over the years, with a video for you to follow.
My Favorite Potato Rosti Recipe (watch the video HERE)
Serves 4 to 6 people or 1 large (thin) pie
3 russet potatoes, peeled and left whole
2 oz freshly grated Parmesan cheese
Kosher salt and freshly grated black pepper
2 tablespoons vegetable oil
Place the potatoes in a large pot and pour cold water to cover by 2 inches. Season generously with salt. Bring to a boil over medium-high heat, then reduce and simmer the potatoes until tender on the outside but still very firm in the center, about 10-12 minutes. Drain the potatoes, transfer them to a plate, let them cool at room temperature for a few minutes, then chill in the refrigerator, preferably overnight. If you don’t have that much time, chill for at least 2 hours.
Grate the potatoes in the large hole of the box grater. (You can also use a mandolin fitted with a julienne slicer to create matchsticks). Transfer all grated potatoes to a bowl, toss with parmesan, and season with salt and pepper.
Heat 2 tablespoons of vegetable oil in a cast iron pan (or a non-stick pan) over medium heat. Add the potato mixture and spread evenly across the pan, pressing them down with a wooden spoon or spatula to ensure they’re packed in a tight “pie”. Cook until the edges start to form and the bottom is crispy golden brown. You might want to run a thin off-set spatula around the edges to release the borders and to peek at the coloring of the bottom side. It should take 8 to 10 minutes to cook the bottom.
Turn the heat off for this small operation. To flip the rosti, place a large plate upside down over the pan, and then in one motion, flip the pan and plate to invert the rosti onto the plate. Turn the heat back on, add the remaining oil, swirl the pan around, and carefully slice the rosti into the pan, crispy side up. Using a spatula, tuck the edges into the pan to create a neat pie. Cook until the second side is nicely golden brown, another 6 to 8 minutes. You want to be able to move the pan and feel that the pie is one solid disk, crispy all around and chewy in the center. Carefully slide the rosti onto a platter then cut it into wedges to serve.
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