Friday, March 13, 2009
TWO POTATO ROSTI
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.
650 gm of waxy potatoes combined with sweet potatoes (I used two medium normal potatoes and I large sweet potato), steamed and cooled completely.
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.