Ina Paarman - Recipes, Seasonings, Salad dressings, Sauces, Bake mixes and Cookbooks

masterclass

step-by-step to perfect potato rosti

Step 1:

Step 2:

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Step 4:

Parboiling and grating potatoes and mixing rosti
Boil the whole potatoes, unpeeled, in enough water to cover them until half cooked 7-10 minutes only. Drain off the water and allow to cool.
Slowly sauté the onion, seasoned with Green Onion Seasoning, in the oil/butter mixture until it is completely soft, about 10 minutes. Grate potatoes on the coarse side of the grater. Discard the final bit of potato skin that remains in your hand. Place the grated potato and cooked onion into a biggish mixing bowl.
Sprinkle over the flour and break the egg into the mixture and mix lightly with a fork until all the ingredients are blended evenly. Divide the mixture into four.
Cooking one side of the rosti

Pre-heat a Teflon coated 20cm omelet pan until very hot.
Add about ½ T (7.5 ml) of oil to the pan.
Add ½ T (7.5 ml) of butter and swivel it around. Add a ¼ of the potato mixture. Flatten it immediately with the back of a large spoon to cover the pan edge to edge. Turn stove to medium heat. Cook until browned underneath.
Turning the rosti out on a lid or plate when cooked on first side
Turning the rosti out on a lid or plate when cooked on first side.Put a small flat lid or side plate on top of the rosti and turn the pan upside down to release it.
Re-heating and oiling the pan and slipping the rosti back to complete
Re-heating and oiling the pan and slipping the rosti back to finish the cooking. Re-heat the pan, add another ½ T (7.5 ml) each of oil and butter. Slip the rosti back into the pan, browned side up. Cook the underside until brown. Repeat with the rest of the mixture.

CHEF'S TIP:
We have used a 20cm Le Creuset non-stick fry pan to cook our rosti.

Photographs: Shane Powell for Fresh Living Magazine

Step 1:	Step 2:	Step 3:	Step 4:

Parboiling and grating potatoes and mixing rosti Boil the whole potatoes, unpeeled, in enough water to cover them until half cooked 7-10 minutes only. Drain off the water and allow to cool. Slowly sauté the onion, seasoned with Green Onion Seasoning, in the oil/butter mixture until it is completely soft, about 10 minutes. Grate potatoes on the coarse side of the grater. Discard the final bit of potato skin that remains in your hand. Place the grated potato and cooked onion into a biggish mixing bowl. Sprinkle over the flour and break the egg into the mixture and mix lightly with a fork until all the ingredients are blended evenly. Divide the mixture into four.	Cooking one side of the rosti Pre-heat a Teflon coated 20cm omelet pan until very hot. Add about ½ T (7.5 ml) of oil to the pan. Add ½ T (7.5 ml) of butter and swivel it around. Add a ¼ of the potato mixture. Flatten it immediately with the back of a large spoon to cover the pan edge to edge. Turn stove to medium heat. Cook until browned underneath.	Turning the rosti out on a lid or plate when cooked on first side Turning the rosti out on a lid or plate when cooked on first side.Put a small flat lid or side plate on top of the rosti and turn the pan upside down to release it.	Re-heating and oiling the pan and slipping the rosti back to complete Re-heating and oiling the pan and slipping the rosti back to finish the cooking. Re-heat the pan, add another ½ T (7.5 ml) each of oil and butter. Slip the rosti back into the pan, browned side up. Cook the underside until brown. Repeat with the rest of the mixture.

CHEF'S TIP: We have used a 20cm Le Creuset non-stick fry pan to cook our rosti.

Photographs: Shane Powell for Fresh Living Magazine