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Potato rosti, a typical Swiss dish, is made with grated potatoes fried in a frying pan, forming a crispy crust on the outside and soft on the inside. This dish can be served as a side dish or a main course, and in this version, it is filled with a delicious cheese, bacon and leek filling! Check out the recipe from the Leodenice Camargo Channel, make the divine potato rosti and rock it!
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How to make potato rosti
For the potato rosti recipe, place the washed, unpeeled potatoes in a pan with cold water, submerging them completely. Place them on the stove, let them cook, and when the water starts to boil, reduce the heat and cook for 10 minutes. Turn off the heat and transfer the potatoes to a bowl with ice-cold water and ice cubes. Place the potatoes in the bowl with water in the refrigerator for at least 2 hours to firm up. Peel the potatoes and grate them using a coarse grater. Finish the recipe by following the step-by-step instructions. Serve and enjoy your delicious potato rosti! Enjoy!
Ingredients for the Potato Rosti Recipe
- olive oil (as much as needed)
- 200g of mozzarella cubes
- black pepper (to taste)
- 1.3 kg of potatoes with skin (about 9 potatoes)
- creamy curd cheese from a tube (to taste)
- oil (as much as necessary)
- salt (to taste)
- butter cubes (to taste)
- water (as much as necessary)
- 100g leek (1 stalk), sautéed with 1 teaspoon butter, salt and black pepper
- 300g bacon, cut into small pieces and fried until golden brown
Preparation method
- Add the already cleaned potatoes with skin to a pan with cold water, leaving them completely submerged.
- Bring to a boil and, as soon as the water starts to boil, lower the heat and let it cook for exactly 10 minutes, when they will still be firm.
- Turn off the heat and immediately transfer the potatoes to a bowl of very cold water, adding a few ice cubes. This will stop the cooking process.
- Place these potatoes in a bowl of ice water in the refrigerator for at least 2 hours to make them firmer, more resistant and have the perfect texture for this recipe.
- Peel all the potatoes and then grate them on a coarse grater, using only up and down movements, not back and forth.
- Transfer the grated potato to two bowls, dividing it into two parts, as this quantity will be enough to make two large rosti potatoes. Set aside.
- Wash the leek stalk, cut into slices and sauté lightly in a small pan with a teaspoon of butter, seasoning with salt and black pepper. Set aside.
- Take a large non-stick frying pan, add a little oil to the center and spread it with a cooking brush (don't use butter, as it will make the potatoes brown too much before the right time).
- Remove from the heat, take one of the bowls with the reserved grated potato and add half of it to the frying pan. Spread it out with a spatula, leaving an even layer, seasoning with salt and black pepper.
- Spread 100g of grated mozzarella over the potato, followed by half of the sautéed leek. Spread half of the fried bacon on top of the leek and finish with cream cheese to taste.
- Cover everything with the other half of the potato that was left in the bowl, covering the filling. Press down with the back of a spoon to compact it. Season the top with salt and black pepper.
- Now, turn on the heat and let it cook for about 4 minutes. After that time, spread small cubes of butter around the potato in the frying pan to brown for another 2 minutes.
- Turn the potato onto a plate and set aside for a few moments. Wipe off any excess butter from the pan, add a little more oil and return the potato to the pan, letting it brown on the other side as well, repeating the process, adding the cubes of butter around the potato after 4 minutes, letting it brown.
- Turn off and transfer to a plate. Do the same procedure to prepare your other potato rosti.
- Serve and enjoy your wonderful potato rosti!
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