Friday, October 7, 2011

Potato Rosti

Rosti is the Swiss version of a hash brown. I first had it at Movenpick - the Swiss icecream maker which has a restaurant in Singapore. They make them thick and truly crispy, flavored with only salt and pepper - the key is parboiled potatoes and lots of oil or butter. I make a low fat version of the same with raw potatoes and olive oil.  I also like to add some aromatics to give it some additional flavor.

Potato Rosti

1 large russet potato
2 tablespoon sliced green onions - green parts only
1/2 large clove of garlic, grated or pureed
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1 tablespoon extra virgin olive oil

Equipment: 10 inch heavy non-stick skillet

  1. Heat the skillet over medium high heat with olive oil. In the meantime, peel the potato and grate it using the large holes of a box grater or a food processor. [Make sure the potato is dry before grating it.] Dry the grated potato with kitchen towels to get out the excess water. Bounty works well. Or you can use a potato ricer.
  2. Mix the grated potato with salt, sliced green onions, grated garlic, chopped thyme and salt. Pat it onto the heated skillet so as to fill the entire skillet evenly. Cook for about 5 to 7 minutes till the underside is a golden brown. Flip using a large rectangular spatula to brown the other side. Cook for another 5 to 7 minutes. Slide out of the pan and serve. 
Serves 1

1 comment:

  1. This is a rosti with a difference. Perfect for the Indian palette.