Friday, March 13, 2009


This will teach me never to skim through recipes again. Read Zurin read. Don't skim. Don't gawk at pictures. Read. Finally that was what I did after the first rosti I made tasted rather crappy. I had the nagging feeling that I should have boiled the potatoes first, should have thrown in all those herbs and of course the garlic. How could I forget the garlic! But that was after, when regret sinks in, when it makes you ponder and when a pin of light becomes visible in the distant end of the tunnel to my kitchen.

So I made this twice today. A tasteless one for lunch and a very, very tasty one for dinner. I heart garlic. It makes so much difference. I heart herbs. They give so much flavour. And I heart Rosti. Oh and I heart sweet potaotes too.

Rosti seems such a simple thing to make but I found out was quite, quite hard to get out of the pan in one piece especially if you do not use a non-stick. I had trouble there but a little patching up did the job.

I got this recipe from "The ultimate potato cookbook" but I tweaked it a little by replacing half of the potatoes with sweet ptoatoes and I added an egg to bind the mixture together.

The recipe..........

650 gm of waxy potatoes combined with sweet potatoes (I used two medium normal potatoes and I large sweet potato), steamed and cooled completely.
1 egg
2 cloves garlic
2-3 tbspn chopped white onion
1 tbspn dried parsely
1 tsp dried oregano
1 tsp fresh thyme
1/2 tsp salt

2 tbsp butter
1 -2 tbsp cooking oil

Grate the potatoes. I used a knife to flake the sweet potatoes because it was too soft to be grated. Put them into a bowl.

Chop the onion, garlic and fresh thyme.

Saute the onion and garlic in a frying pan until soft. Add them to the potatoes in a bowl. Add in the rest of the herbs, 1/2 tsp of salt and pepper and lastly the egg. Mix to bind well.

Heat up a medium frying pan until hot. Put in 1 tbspn of oil and the tablespoon of butter. When the butter melts put in the potato mixture and flatten it using a spatula or a fork. Using a spatula round the edges by patting gently.

Cook on medium heat for about 8 minutes until a crust forms on the base. Shake the pan occasionally to loosen the rosti. Take it off the heat. Place a large enough plate over the pan and invert the rosti onto the plate.

Heat up the pan again, put in 1 tablespoon of oil and the remaining butter until the butter melts and then slide the rosti into the pan, uncooked side down. Cook again for 6 -8 minutes until the base is crusty. Serve hot, cut into wedges.


Denise ^ ChickyEGG said...

I made this b4! and it's very sedap! ha ha ha ! Rosti yummy!

Zurin said...

yes Denise it s yummm!lol

Greg Wee said...

it looks so yummy..i got my lunch with me but the lady from the stall forget the spoon... and looking at this does not help at now. arrrrgggghhh! NEE

Zurin said...

Oh dear. If you had a spoon you cld have a bite of the rosti! My treat. ;D

ClearTear said...

oh i love rosti, i have made the english way which is cook from raw shredded potato. The swiss way is boil the potato 1st then refrigerate it for about 4 hrs till its cool and easy to grate, then pan fry it. Turn it over with a plate over the pan. Im gonna try ur way which is the swiss way. yummy.

Zurin said...

Oh really didnt know there was an english way for rosti. Hmmm raw...thats what Idid first..not so good..maybe I shd try it again then. Ys use a plate..I did but my pan weighs a ton so had a bit of a problem there! :D Thnx 4 visiting clear tear...!


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