Technically it is a "pomme darphin." A traditional Rosti is done with a potato that has been boiled or steamed, left overnight in the fridge, then grated and fried. Still, a lovely recipe that everyone should master.
issue is he chose to do the cooking in the oven instead of frying it so the end result isn't as crispy as you'd like it not saying his taste bad... but you really want your rosti completely crunchy and by the end all that fat in the pan is gone and properly caramelized so pre-boil
I think he had to do that because it was way too thick. If you look at some of the more traditional rosti videos, I like the one from the chef at Saint Moritz in Switzerland, it's much thinner and it brown so much more evenly.
The swiss part of me died when you grated raw potatoes & squeezed them. You part boil them the day before then grate them. & you don’t put it anywhere near an oven.
It depends a bit on the type of potato you use. If it's starchy and you don't wash out the starch, then that's enough to bind the potato. If you you wash out the starch or use a less starchy potato, then egg and flour are useful to bind it. Just make sure either way to squeeze all liquid out. You can use a cheesecloth or a ricer to make that easier. Also, Roux's Roesti is a bit thick; if it's thinner you can cook it entirely on the stove and skip the oven. Also, check recipes for Latkes--they are similar, and also really good, but always use the egg binding.
I used to make this. His is: 1) Too thick 2) Salami not cooked enough 3) Crispyness only on a thin layer on the outside, needs longer in the oven. The middle is just a big layer of boring soggy potato.
Please someone tell me-when I try to do this kind of recipe , which I do a lot-why does it never turn out as amazing as this????!!!!! Michael roux jnr. I know ur hero is escoffier but you are mine!!
@@tdb5318 Sorry but a real Rosti is made from raw potatoes. Using cooked potatoes is for cooks who are not confident about cooking the centre of the Rosti before the outside is burnt, and gives a far inferior taste and texture. I hope this helps. 🙂
@@darranbeal5947 thank you very much for saving us from preparing our swiss national dish wrong. Unbelievable that we've been doing classic rösti wrong for the last 200 years.
Why is he grating the potatoes into a bowl, clanking around and not utilising the full surface of the grater? Use a dinner plate but put a cloth underneath the plate to stop it moving around. I can help this man be more efficient.
Yes thank you for that Andrea - While I understand that "now" there are a multitude of Pink/Red potatoes about, when I was at catering college back in the 1960/70"s "Disireé were the only Red potato available at that time, that is what I was saying not disputing that there are others around now.
Looks lovely but those massive lettuce leaves chucked on the plate at the end kinda ruined the presentation. I don’t think it looks rustic I think it just looks naff 🤔😂
Stop the fecking arty shots in and out of focus its just annoying. For me rosti potatoes should be crispy. His looked really soggy and dripping in fat. No thanks
