Rösti — Swiss potato cake (eight techniques tested)
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“Ruschti”
I personally didn't have gold yukons or russet potatoes on me, so I tried making rösti with baby red potatoes. I used the process of shredding, clumping the mass together and running it under water for just a second (they aren't very starchy but it kind of helped reduce the moisture after squeezing), then following the process until the bottom of the cake was almost done. I then put some salt, pepper, and a little balsamic vinegar to glaze the uncooked layer, baking it in before flipping and searing the top. I'm not sure of their starch content, but after serving and mixing sour cream into it, I had a pretty tasty potato shred clump – would recommend.
With 3.
What would happen if you sprinkled some cornstarch into the pan before you added the potato and added some to the bottom before you flipped.
This should add the starch back to give the golden outside like in Rosti 2, but with the fluffy inside much like a hashbrown.
Gonna make them tomorrow for my wife-I know she loves this dish but I've never made it for her, why? I just didn't know how & I'm a chef, well, assistant chef. Anyway, THANK YOU OLD CHAP. Toodle pip & GOOD LUCK!!
wow
Cool. Ukraine also has this dish (probably in every country where potatoes grow). We use a fine grater and can add an egg and bake it so that it does not burn, use sunflower oil and not butter))
It looked super neat! I tried to do this today but:
i managed to set off the fire alarm
the kitchen became a mess and we had visitors the next day
it was 9:42 at night
gosh i'm a terrible cook
Thank you for saving me time and keeping it real
I don't really care if someone dispronounce German worden, but this time you butchered it.
The ö in Rösti is pronounced like the e in twerk. And the st is pronounced separately (the s doesn't make a sh sound).
How you said it: Rü sti
Vs. How it's ment to: Rös ti
All this drama to make a hash brown, six different times. 😂
i know, its a bit late, but at the beginning you say "everyone of us should eat more potato skin because its the most nutritious part"
thats kinda wrong… because its the most TOXIC part, which may not affect you, if you just eat a bit of it, and not very often… but for kids, low-weight persons, or elderly – it may become very unhealthy.
much respect for most of your vids, but its the one sentence that is just plain wrong and dangerous
Brilliant presentation. Thank you 🙏
Salmon Rösti
We have our own version of this in Iran called "kookoo seeb zamini"
😊😊pp😊😊😊😊😊😊😊😊😊😊
Imo as someone who grew up in swtizerland you're making them too thick. But again that's personal preference
Yay! Thank you for making this video! My son loves hash browns, but neither of us are any good at making them from scratch. We usually end up with a pile of loose shreds that are unsatisfactorily crispy. I am going to make him a Swiss potato cake for dinner tonight. Though I think I will make a MUCH smaller cake as it is just the two of us. 😊
Update: our rosti came out great! We made a large one to bring to a potluck and it disappeared so quickly that my son wasn't able to go back for seconds!😓😏 We will be making it again soon!
I put Ajvar (paprika paste) on my rösti. Super delicious!
So I'm going to make some traditional…. 1min in: people do it like this but i dont care… your rösti is shit
The claim that most nutrients is in the skin is a myth and has been proven wrong
Comb your hair.
You need to also try Eastern all-purpose potatoes, and grating the finely.
I do the second method.
But with microscopic small onion cubes, a good teaspoon on 500 Gramm potatoe.
Les américains devraient s'abstenir de faire des vidéos de cuisine ; affligeant !!
RÖSTI MUST COME FROM A SWISS STOVE !
Made this just now, really bland, but honestly, I think more salt and better fat than the oil I used should have cooked longer for more browning. Welp can only improve from here
Zero knife skill. Shame.