As a child, Sunday mornings meant one thing in our household: Crispy Potato Rosti breakfasts with my family. I can still remember the sound of sizzling potatoes in the pan and the laughter that filled our kitchen. To this day, whenever I make Crispy Parmesan Potato Rosti, I’m transported back to those cherished moments of warmth and togetherness. It’s amazing how a simple dish can hold so many memories and bring so much joy.
Table of Contents
Cooking tips to help you make the perfect Crispy Parmesan Potato Rosti
Select the Right Potatoes: Choose starchy or floury potatoes, such as Russets or Yukon Golds, for the best results. These varieties have a higher starch content, which helps them hold together better when grated and fried.
Grate and Squeeze: After peeling the potatoes, grate them using a box grater or food processor. Once grated, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Removing excess moisture is key to achieving crispy Rosti.
Use a Non-Stick Pan: A non-stick skillet or frying pan is essential for making Potato Rosti. This will help prevent the Rosti from sticking to the pan and make flipping easier.
Heat and Oil: Heat the pan over medium-high heat and add enough oil to generously coat the bottom of the pan. Allow the oil to heat up before adding the grated potatoes.
Press Down: Once you’ve added the grated potatoes to the pan, use a spatula or spoon to press them down firmly into an even layer. This will help compact the potatoes and create a cohesive Rosti.
Golden and Crispy: Cook the Rosti undisturbed for about 7-8 minutes on each side, or until golden brown and crispy. Resist the temptation to flip it too soon – patience is key to achieving that perfect crunch.
Flipping: When it’s time to flip the Rosti, use a large plate or another pan to carefully invert it. Place the plate over the pan, then flip the pan over so the Rosti lands on the plate. Slide the Rosti back into the pan to cook the other side.
Ingredients Spotlight:
Let’s start by gathering our ingredients. All you need are three potatoes, an egg, starch, Parmesan cheese, granulated garlic, pepper, and salt. The star of the show, of course, is the humble potato – a versatile and beloved staple in kitchens around the world. Paired with the richness of Parmesan cheese and the aromatic flavor of garlic, these ingredients come together to create a symphony of flavors in every bite.
How to make Crispy Parmesan Potato Rosti?
Begin by peeling and grating the potatoes, then squeeze out any excess liquid to ensure your Rosti achieves the perfect crispiness. In a bowl, combine the grated potatoes with the egg, starch, Parmesan cheese, granulated garlic, pepper, and salt. Mix everything together until well combined, creating a flavorful and cohesive mixture.
Cooking Method:
Now, it’s time to bring our Potato Rosti to life! Heat a pan over medium heat and add a drizzle of oil. Once hot, carefully transfer the potato mixture to the pan, spreading it out evenly to form a pancake-like shape. Allow the Rosti to cook for about 7 minutes on each side, or until golden brown and crispy. Don’t rush this step – the key to achieving that perfect crunch lies in patience and proper cooking time.
Serve and Enjoy:
Once golden and crispy on both sides, remove the Potato Rosti from the pan and transfer it to a serving plate. Cut into wedges or squares and serve hot, allowing your guests to savor the irresistible combination of crispy exterior and tender interior. Whether enjoyed as a savory breakfast treat, a satisfying side dish, or a hearty snack, Potato Rosti is sure to delight the senses and leave everyone craving for more.
Storage instructions:
- Allow the rosti to cool completely, then transfer them to an airtight container or zip-top bag. Store in the refrigerator for up to 3-4 days.
- To reheat refrigerated rosti, you can crisp them up again in a skillet with a little oil over medium heat until warmed through and crispy. For frozen rosti, bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes or until heated through and crispy.
FAQ:
Can I use other types of cheese?
Yes, you can experiment with different types of cheese to suit your taste preferences. Cheddar, mozzarella, or Gruyère can be delicious alternatives to Parmesan.
Can I bake instead of frying?
While frying gives the rosti a crispy exterior, you can also bake them for a healthier option. Simply place them on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
More Crispy Potato Recipe:
Oven Roasted Potatoes
Crispy Potato Balls
Crispy Parmesan Potato Rosti
Ingredients
- 3 medium potatoes about 470g
- 1 egg
- 50 g Parmesan cheese grated
- 2 tbsp starch
- 1 tsp granulated garlic
- 1/2 tsp pepper
- salt to taste
- olive oil for frying
Instructions
- Peel the potatoes and grate them using a box grater or food processor. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. Place the squeezed potatoes in a mixing bowl.
- To the grated potatoes, add the egg, starch, grated Parmesan cheese, granulated garlic, and season with pepper and salt to taste. Mix everything together until well combined, ensuring all the ingredients are evenly distributed throughout the potato mixture.
- Heat a non-stick skillet or frying pan over medium heat and add a generous drizzle of olive oil.
- Once the pan is hot, carefully transfer the potato mixture into the pan, spreading it out evenly to form a pancake-like shape. Use a spatula to press down gently on the mixture to compact it.
- Allow the Rosti to cook undisturbed for about 7-8 minutes, or until the bottom is golden brown and crispy. You can use a spatula to lift the edge and check the color.
- Once the bottom is golden and crispy, carefully flip the Rosti over using a large plate or spatula. Add more olive oil to the pan if needed to ensure the Rosti doesn't stick.
- Continue to cook the other side for another 7-8 minutes, or until golden brown and crispy.
- Once both sides are crispy and golden brown, remove the Potato Rosti from the pan and transfer it to a serving plate.
- Cut the Potato Rosti into wedges or squares and serve hot as a delicious side dish or snack.
- Enjoy your crispy Parmesan Potato Rosti with your favorite dipping sauce or enjoy it as is!
Notes
- Feel free to adjust the quantities of ingredients based on your preferences and the number of servings needed.
Super!