To make individual potato rosti, divide and shape the grated mixture into 6-8 flat rounds before frying. It’s essential to use firm waxy-fleshed potatoes such as Romano for this potato rosti recipe as the texture helps to ensure the grated potato sticks together when it’s fried.
Spoon the grated potato into the pan and press down gently into a round flat cake using a spatula. Fry over a low-medium heat for 8-10 mins until golden brown on the underside. Invert the rosti on to a plate. Add the rest of the butter and oil to the pan then slide the rosti back into the pan.
Potato Rosti draws parallel to potato fritters, but this dish is much healthier. You can grate the potatoes in the recipe or parboil them, feel free to experiment. This delectable even makes a great choice to pack for lunch for the little ones, as well as for yourself to savour its taste as a quick in between work bite.
Here’s the nutritional breakdown of 1 medium potato: So, if you’re wondering which kind of potato has the least carbs, sweet potatoes are your best option. Save Recipe! Prep. Preheat oven to 400 F. Toss ingredients together, making sure the halved radishes (3 pounds) are thoroughly coated in olive oil (1/4 cup).