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Traditionally a tea towel is used to squeeze out the excess moisture from the potatoes - wrap, press and then twist to get the last bit. A Swiss restaurant I used to frequent used a smaller frypan for their Rosti, so no need to try to make it neat & round as the pan did for them, half a Rosti per plate was the usual portion. Rosti and eggs is also apparently the single most popular restaurant dish in Switzerland.
As I shredded them straight after peeling, then squeezed out the juice, essentially its taking out all the starch. Its the starch that causes the browning. If I wasn't going to shred them straight away then I would have put them in cold water to stop that happening
Thankyou to the following members for their support:
C. Nile
Alan D. Kimber
Svetlana Puls
Milton Warren
Ashley Blakebrough
Join this channel to get access to perks and be recognized as a supporter:
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Best rosti video on UA-cam. No faff, straight down to it. Looks amazing.
That’s it!! People just wanna eat 🤤
Cool trick for the flip with the plate, thanks!
Glad you like it!
Traditionally a tea towel is used to squeeze out the excess moisture from the potatoes - wrap, press and then twist to get the last bit. A Swiss restaurant I used to frequent used a smaller frypan for their Rosti, so no need to try to make it neat & round as the pan did for them, half a Rosti per plate was the usual portion. Rosti and eggs is also apparently the single most popular restaurant dish in Switzerland.
I was surprised actually, one of my waitresses is from Switzerland and she mentioned how popular it is!
It looks delicious. Thank you Henry.😋😊
Nice. So simple and looks delicious.
Love a potato Rosti, very underrated
I can perfectly imagine the first bite into that crispy goodness, and now I have to make this for the next big family breakfast
Now you are talking, your smile says it all - yum
Thank Henry. Was needing a good potato recipe.
very cool Henry, thanks from Canada...!!!
Glad you enjoyed it! Hope all is well in Canada!
So delicious looking Henry. Great video and recipe. 👍
Looks great! Will give it a try and let you know how it goes!!
Looking forward to it! ❤️
WOW, looks delicious ! 💜💛
Clever technique too ✔
Thank you 😋
Righto I'm going to try this tonight, looks the goods Henry ....cheers mate !
Hope you enjoy!
@@HenrysHowTos thanks Henry , actually doing it right now lol
That looks really tasty. I've never seen that prepared before. I'll have to try it.
You'll love it!
Yum. Reminds me of latkes. 💙👍
Awesome !
Ugh this looks amazinggguhhhh
Thanks so much!! Yum!
Glad you enjoyed it! ❤️
LOOKS SO DELISH ! BRAVO !
Nice 👍
Can you use russet potatoes?
Sure can!
Chef to chef, red cutting bord is meat.😘
That would make a amazing crust for a pizza. Going to try this!
Wow I like the sound of that!! I’ll have to give it a go
@@HenrysHowTos garlic butter as a sauce with fresh moz and pepperoni. Making it tomorrow.
@@BigRift 🤤🤤🤤
What a "cheesy" joke there, Henry lol
Why dont your potatoes oxidize? Our potatoes turn pink immediately rust color and after a while black.
As I shredded them straight after peeling, then squeezed out the juice, essentially its taking out all the starch. Its the starch that causes the browning. If I wasn't going to shred them straight away then I would have put them in cold water to stop that happening
We call these hashed browns,
I'm thinking some nice chopped Dill on top of the sour cream would be great !! 🤗🤗
Would this work with SWEET potatoes? 🍀
Sure would!
arg.. how much does your potatoes weigh?
I tries to make this with some grated cheese. Bad idea :D
Do like waffle house, smothered and covered. Toppings on top not mixed in
Did exactly as told, broke apart
Adding a tablespoon of cornstarch into the mix will help create a binder that holds it together and does not interfere with the flavors
Not a good recipe!