I've eaten many cooking style of potato rösti but this one came from Jamie Oliver is the most outstanding one! It's not the type of gluey and wet kind but crispy with the soft and tender texture. Adding the rosemary with garlic really boost up the flavor for it. You don't want to miss this!
Yield: 4 Servings Ready in 50 minutes
favorite of 102 people 76 people want to try
Potato Rösti Preparation
1. Peel and cut 600 grams of potatoes into matchsticks. Preheat the oven to 200C. In an eight inches non-stick frying pan, heat a splash of olive oil.
2. Add a knob of butter and toss the potatoes in it with a pinch of salt and pepper, a few sprigs of fresh rosemary leaves and six cloves of whole garlic (peeled). Fry on a medium heat for about 10 minutes, stirring all the while, until the potatoes start to soften a little.
3. Then gently transfer it into a non-stick baking tray (or baking tray lined with baking paper), baked in the oven for about 25 minutes or until the potatoes are lightly golden, both on the top and the bottom.
4. Take it out from the oven, place a piece of greaseproof paper then use a similar size pan or pIate, and press down on the paper to flatten and compact the rösti. Remove the greaseproof paper and place it back to bake for 25 minutes.
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