Garlic & Rosemary Potato Rosti
Golden, crispy potato rosti flavoured with fresh garlic & rosemary! This pan fried Swiss potato dish has a fluffy centre & can be served at breakfast, lunch or dinner.
Servings: 4 People
Equipment
- Large Mixing Bowl
- Box Grater
- Microplane/Grater
- 4 5" Frying Pans (See Notes)
Ingredients
- 1 kg Maris Piper Potatoes (Peeled Weight - See Notes)
- 100 g Ghee (Or Unsalted Butter)
- 3 Garlic Cloves (Grated)
- 1 tsp Finely Chopped Rosemary
- 1½ tsp Fine Sea Salt
- ½ tsp Freshly Cracked Black Pepper
To Cook
- 4 tsp Ghee
Instructions
Potato Mix
- Peel the potatoes then use a box grater to grate them.Use the coarse side of the grater. The one that you'd grate cheese with!
- Place a tea towel onto your work surface, place the grated potatoes on top then wrap the tea towel around the potatoes. Give the tea towel a twist to wring & squeeze as much water out of the potatoes as possible then place them into a large mixing bowl.Squeeze the potato water down the sink or into a separate bowl.
- Next, melt the ghee (either on the stove or in the microwave) then pour over the potatoes. Add in the grated garlic, chopped rosemary, salt & pepper then give the mix a good stir, to combine.
Cooking
- Set 4, 5" individual frying pans (or a similar size) over a medium-low heat, leave it heat up for 2 minutes then add a heaped teaspoon of ghee (or butter) into each pan.
- Once the butter has melted, divide the rosti mix between the pans, gently pressing the potato down with a spatula, to make an even layer. Each pan should be around ¾ full.See the post above for a visual guide on this!
- Cook the each rosti for 10-12 minutes until the underside is crisp & a deep golden brown. To check, carefully lift a rosti up with a spatula (or palette knife) after around 8 minutes.
- Next, flip each rosti over then cook for another 10-12 minutes until the other side is crisp & golden brown as well. Then once cooked, transfer each rosti to a wire cooling rack that's set over a baking tray.
- Let the rostis sit for a minute then season with sea salt & serve whilst they're still hot & crispy.This step lets any excess butter drain off!
Notes
1. To Cook On An Aga - Cook the rostis on the simmering plate. You'll be able to cook all of them at the same time!
2. Potatoes - In my opinion, Maris Pipers are the best variety of potato for rosti. However both floury & waxy varieties will both work. For crisp potato rosti, make sure to drain as much liquid out of the grated potatoes as possible!
3. Butter/Ghee - Ghee is clarified butter, so contains less water than regular butter. This makes the crispest potato rosti. Regular butter will work as well though.
4. Flavourings - Feel free to leave the rosemary & garlic out of your rosti if you'd prefer. Or swap the rosemary out for another herb like thyme or sage.
5. Pan Size - If you haven't got small frying pans, you can cook your rosti in a bigger pan then cut it into wedges to serve. Try to make the rosti around 1-2cm thick, to keep the cook time the same.
6. Storage - Any leftover rosti will keep in the fridge for up to 3 days & should be reheated to serve. To reheat, place your rostis onto a baking tray then cook at 200°c/392°f for 10-15 minutes, until crisp & piping hot.