Rosti - The SECRET to Super Crispy Potato Pancakes Recipe (Marche Style) l How To Make Crispy Rosti
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- Опубліковано 6 жов 2024
- Rostis are my comfort food and I experimented with 16 different rostis to bring you the best recipe I can find for a Marche style rosti at home! Here’s my secret to super crispy potato pancakes at home. A good rosti should be crispy on the outside and light and fluffy on the inside. As mentioned in the video, you can choose to squeeze the water out of the potato, but like I said, you will lose volume and the final texture is likely to be compromised because it will be harder for each individual strand to stay separated and it will be harder to get the same bite like the rostis from marche are soft on the inside with a good bite on each individual strand of potato. If you're a fan of the marche rosti, you wont want to miss this!
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Rosti - The SECRET to Super Crispy Potato Pancakes Recipe (Marche Style) l How To Make Crispy Rosti
1 lb (or 450g) worth of potatoes
4 tbsp of olive oil
0.5 to 1 tbsp of clarified butter (AKA Ghee)
Salt and pepper to taste
Start be peeling your potatoes and par-boil them in boiling water for 8 to 10 minutes. You want the potatoes to be soft enough to poke with a chopstick but not all the way through. This process helps to stop the oxidation (where the potatoes brown) and helps to make sure that the potatoes cook all the way through in the pan later on.
Once done, chill the potatoes in an ice bath. Thereafter leave them in the fridge uncovered overnight. This helps the potatoes to firm up to make grating it easier. In addition, it also helps the potatoes dehydrate so that they become less likely to be too sticky and also to make it easier to brown in the pan.
The next day, grate your potatoes into uniform stripes with a grate or a food processor. Thereafter, mix in your clarified butter, salt and pepper.
Heat a medium sized pan over medium to medium-low heat with 2 tablespoons of olive oil, and then add your potato into the pan. Gently press down the rosti to pack it tighter so that a nice crust can form on the bottom. Leave to cook untouched for 7 minutes.
While the rosti is cooking, lightly oil 2 plates with oil. Next, slide the rosti out onto a plate and flip the rosti with the other plate. Thereafter, add 2 tablespoons of olive oil to the pan and fry the other side o the rosti for another 7 minutes.
Serve once both sides of the rosti are crispy.
Tip: Serve this with a sunny side up egg.
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He is RIGHT when he says putting the potatoes in the fridge to dehydrate over night is a crucial step.
Thanks! Yes I've tested this many times to make sure. You cant skip it
I love it. this with egg, some left over pulled brisket, some fresh greens. ideal
Sounds super comforting!
I tried this and it works!! looks and tastes just like Marche's rosti :) I put the potatoes in the fridge for only about 4 hours and not overnight as you said, but it still worked well after I dried remaining moisture using a cloth
Wow amazing! Try leaving it overnight if you have the chance you really get a thicker rosti with a really nicer bite. You should be able to taste each separate strand!
The best Rosti recipe I've ever seen. Great video, man, great job!!
Thanks George !
used the recipe and it's really on par with marche's! Thanks for sharing!
Thanks! Glad you enjoyed the recipe :)
Nicely done potato.
Thanks fairy !
Oh wow this Rosti recipe looks amazing thanks for sharing new friend and supporter here stay safe and connected
Thanks Andrew! Glad you liked it
Best Recipe Ever!! Such a success!!
Haha awesome and congrats! Hope you enjoyed the final product that YOU made :)
@@tedteocookingshow Indeed! Just Bliss❤️🔥
Rosti! It looks so good! THAT ASMR TOO! I would have liked to see the potatoes sizzle as they were frying in the pan!
Maybe I can do both long and shorts haha
All time fav!
Omnomnom. Time to make more
Wow this is easy to prepare.👍😋
Thanks again!
Thank you. How about sharing the recipe for the cream that they serve at Marche alongwith the rosti?
Now I can see how little creativity I put into my potatoes, I’m always baking them the same old way hahah! Gonna give this recipe a try!
Remember to chill the potatoes in the fridge overnight ! It’s the secret
my fav recipe from your channel. looks really really good
Thanks Shien! One of my fav recipes as well!
Looks delicious!!
Yo thanks world citizen !
Thanks for the tips! It really works (:
You’re welcome liza
Can’t wait to try!!
Taste each individual strand mmhmmmhmmm
Keeping it nice & authentic! Good on you!
Thanks maradnus!
This looks so good!! But I don't know if I can trust myself to do the flip 😭
You have to trust yourself cole. Don’t let the rosti know you’re afraid !!!!
The first 8-10 min of boiling, is meant to peel the skin easier, or there is some special reason? Thanks in advance.
Can you store the potatoes with skin on in fridge. after parboiling. Thanks
It should be fine !
you can actually place a plate smaller than the pan and overturn them together and then slide the rosti back to the pan, just like how you do with Spanish omelet.
can i shred the potatoes after boiling and before putting it on the fridge? thank you!
Should be ok
Wouldn't the potatoes oxidized in the fridge? Looks like a great recipe btw!
If you shred them and boil them quickly they won’t. But if you shred them without boiling you can be sure it will oxidize. Thank you!
@@tedteocookingshow thank you!
What is the brand of food shredder u are showing?
It’s a kitchenaid
Hi, do you cling wrap the potatoes when leaving it overnight in the fridge?
No I don’t. Let it air out and dry in the fridge
@@tedteocookingshow Ok Thanks 😊
hehehe..tq for sharing the recipe..though i would prefer sour cream n cheese on it..hehe
Haha yea feel free to add any toppings you like !
Is it possible to flip it ? And skip the 2 plate part?
I wouldn’t recommend it cause you may end up burning yourself and the potato strips may fall apart
how many potato needed for one serving?
Is there a rough exact # of hours for overnight? 12 hours?
I think maybe 6-8 hours would be good. It’s more to dehydrate the potatoes
Can i put in freezer if i want to use it 3hrs later?
I've never tried it with the freezer, but my guess would be it wouldnt work very well. Your potato strands will probably have a different texture and you will probably be melting some ice when you cook it and that may affect the browning.
Looks amazing. Also, Where's the sour cream!!
LOL After 16 rostis I’m on a diet!
@@tedteocookingshow Im back again to make it tonight
I have a problem when salting potatoes. Water comes out within seconds. I tried to delay adding salt until the last minute, but the method did not work. What is the solution?
Salting draws out the water. Maybe if you are boiling the potatoes you can salt the water so the seasoning is less aggressive
Im miss to cook this rosti !! ex marche
Wow! Hope it matches up to your recipe as well
Roll the intro 👏
Roll the intro!!!!
Overnight? I'm out.
Good food takes time unfortunately!
Hihi, the olive oil, is it extra virgin olive oil?
Normal olive oil will do
@@tedteocookingshow thank you Ted!
Dude, I came here to find the recipe but I think I'll just keep playing the video to listen to your voice instead.
LOL thank you very much :) glad you enjoy my voice as well LOL
4 tbsp of oil. Wow
Crispiness has a price :0
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