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ronCYA
339
Oct 19, 2017
How do you keep the centre of rösti from getting soggy?
For those who haven't tried it, give it a go some time!: https://en.wikipedia.org/wiki/R%C3%B6sti
btimup
45
Oct 19, 2017
ronCYAI've never cooked this, but my guess would be to dry the potatoes as much as you can before cooking, i.e. prep them and leave them on a stack of paper towel to absorb most of the moisture.
Favs
20
Oct 19, 2017
ronCYADepends on whether you are cooking the potatoes in the jacket first. If so they should be cooked in the jacket the day before and refrigerated overnight then peeled and grated. If you are grating fresh potatoes you are actually making a giant latke in which case wrap the grated fresh potato in a towel and squeeze as much liquid out as you can. Working in small batches makes it easier to get more liquid out.
ronCYA
339
Oct 20, 2017
FavsI parboil the potatoes the day before, then grate them (with peel on). I grate onto paper towel and sprinkle a bit of salt. I fry with clarified butter. The outside is nice and crispy, but I haven't figured out how to make the clarified butter + frying heat reach the centre to crisp it!
ronCYA
339
Oct 20, 2017
btimupFor sure! Paper towel just as you say :)
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