Crispy Rosti Potatoes Crispy Rosti Potatoes

Crispy Rosti Potatoes

Crispy Rosti Potatoes are a Swiss dish that are now loved worldwide and make a great side to be served from breakfast to dinner.

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Grate potatoes in a food processor and then remove to a bowl. Add the salt and let sit for five minutes. The potatoes will brown slightly.

Heat a large cast iron pan (10″) with the canola oil on medium high heat. Working quickly, squeeze the water from the potatoes in handfuls and add in mounds to the pan. Reduce heat as needed.

Flatten out the potatoes into one large rosti. Alternatively, you can do small ones which are easier to handle. Continue cooking and pressing down on the rosti with the spatula. Adjusting the heat again as needed. Don’t let them brown too quickly.

When browned, turn the potatoes in one motion to cook to the other side. When browned on both sides, slide out onto a plate and blot with a paper towel to remove excess oil. Serve immediately with a garnish of parsley.

Step 1 out of 4

Grate potatoes in a food processor and then remove to a bowl. Add the salt and let sit for five minutes. The potatoes will brown slightly.

Step 2 out of 4

Heat a large cast iron pan (10″) with the canola oil on medium high heat. Working quickly, squeeze the water from the potatoes in handfuls and add in mounds to the pan. Reduce heat as needed.

Step 3 out of 4

Flatten out the potatoes into one large rosti. Alternatively, you can do small ones which are easier to handle. Continue cooking and pressing down on the rosti with the spatula. Adjusting the heat again as needed. Don’t let them brown too quickly.

Step 4 out of 4

When browned, turn the potatoes in one motion to cook to the other side. When browned on both sides, slide out onto a plate and blot with a paper towel to remove excess oil. Serve immediately with a garnish of parsley.

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