Comments on: How to make Potato Rosti http://www.milescollins.com/wordpress/how-to-make-potato-rosti Food - Photography & More Fri, 18 May 2012 03:07:51 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-28721 Fri, 06 Aug 2010 13:32:24 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-28721 Lisa, Welcome to the site and thanks for a lovely comment. To be honest the way I describe them being cooked in the post is the way I was taught when I worked in Switzerland and Germany and each time by a Swiss chef. The secret is in getting a moderate heat to cook the potato slowly and evenly, all too often the rosti is crisp on the outside but uncooked in the middle. Kind regards Miles Lisa,
Welcome to the site and thanks for a lovely comment. To be honest the way I describe them being cooked in the post is the way I was taught when I worked in Switzerland and Germany and each time by a Swiss chef.
The secret is in getting a moderate heat to cook the potato slowly and evenly, all too often the rosti is crisp on the outside but uncooked in the middle.

Kind regards
Miles

]]> by: lisa http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-28718 Fri, 06 Aug 2010 04:13:02 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-28718 HI - I have been trying to duplicate my grandma's swiss potatoes for years. She was english worked in a swiss hotel and married a german when she got to the states. So they maybe some combination of everything. She would start them (i think) like the Rosti - But she wouldnt cake them, the cast iron frying pan would be filled to the rim with little shards some bigger pieces but all pieces that were both crispy and fluffy. ( How she did that I will never know ). They took a ton of fat and what felt like hours to cook? any Suggestions would be most helpful miss Gram and her cooking.. HI - I have been trying to duplicate my grandma’s swiss potatoes for years. She was english worked in a swiss hotel and married a german when she got to the states. So they maybe some combination of everything. She would start them (i think) like the Rosti - But she wouldnt cake them, the cast iron frying pan would be filled to the rim with little shards some bigger pieces but all pieces that were both crispy and fluffy. ( How she did that I will never know ). They took a ton of fat and what felt like hours to cook? any Suggestions would be most helpful miss Gram and her cooking..

]]> by: miles http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-25014 Tue, 19 Jan 2010 18:11:19 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-25014 Dave, That sounds nice, I do make smaller ones for the restaurant and trim them up with a cutter, I just had to learn the hard way! Miles Dave,
That sounds nice, I do make smaller ones for the restaurant and trim them up with a cutter, I just had to learn the hard way!

Miles

]]> by: Dave http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-25010 Tue, 19 Jan 2010 13:04:46 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-25010 Ahhh, the flip. I make mine smaller for this very reason. I use 2 kinds of potatoes (Idaho and Yukon Gold), and let them sit grated in a china cap for at least an hour. Grated onions, a touch of matza meal for binding and ready to go. Served here with chunky applesauce, creme fraiche and caviar, or smoked salmon. Looks delicious Miles. Dave Ahhh, the flip. I make mine smaller for this very reason. I use 2 kinds of potatoes (Idaho and Yukon Gold), and let them sit grated in a china cap for at least an hour. Grated onions, a touch of matza meal for binding and ready to go. Served here with chunky applesauce, creme fraiche and caviar, or smoked salmon. Looks delicious Miles.

Dave

]]> by: Laura http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24940 Wed, 13 Jan 2010 20:05:08 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24940 Harvard's loss to not choose talented and witty folks like you and Cid . . . And . . .you might still be writing about rosti (or Asiatic lions) had you gone there . . . Harvard’s loss to not choose talented and witty folks like you and Cid . . .

And . . .you might still be writing about rosti (or Asiatic lions) had you gone there . . .

]]> by: miles http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24939 Wed, 13 Jan 2010 19:47:14 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24939 Anne, Hope the readers have a go at this, thanks for the tip. Miles Anne,
Hope the readers have a go at this, thanks for the tip.

Miles

]]> by: miles http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24938 Wed, 13 Jan 2010 19:45:16 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24938 Laura, I didn't pick on you Harvard types..far from it. Wish I had graduated from there, I wouldn't be writing about potato cakes that's for sure, I'd have been sat in the restaurant scoffing them instead :) Miles Laura,
I didn’t pick on you Harvard types..far from it. Wish I had graduated from there, I wouldn’t be writing about potato cakes that’s for sure, I’d have been sat in the restaurant scoffing them instead :)

Miles

]]> by: miles http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24937 Wed, 13 Jan 2010 19:39:57 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24937 Cid, Call them what you like, I've called them a few things in my time and I don't mean kartoffelpuffer :) Miles Cid,
Call them what you like, I’ve called them a few things in my time and I don’t mean kartoffelpuffer :)

Miles

]]> by: Cid http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24934 Wed, 13 Jan 2010 15:56:17 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24934 Laura, Sad tale...... both Miles and I applied for places at Harvard years ago.... whilst acknowledging our own highly individual talents (Miles was only 14 and didn't know his rosti from his kartoffelpuffer) they said <i> 'thank you kindly but our washing-up department is currently fully staffed' </i> Lucky for us that Lincolnshire's branch of the British Rail mobile tea trolley service could see our potential.... neither of us has ever looked back (and who could blame us, what a nightmare) :) Cid Laura,

Sad tale…… both Miles and I applied for places at Harvard years ago…. whilst acknowledging our own highly individual talents (Miles was only 14 and didn’t know his rosti from his kartoffelpuffer) they said ‘thank you kindly but our washing-up department is currently fully staffed’

Lucky for us that Lincolnshire’s branch of the British Rail mobile tea trolley service could see our potential…. neither of us has ever looked back (and who could blame us, what a nightmare) :)

Cid

]]> by: Anne http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24931 Wed, 13 Jan 2010 12:02:45 +0000 http://www.milescollins.com/wordpress/how-to-make-potato-rosti#comment-24931 Miles, Sorry to hear that you had such a tough time with the Rosti. You have my empathy cooking them in a restaurant. As you know it is a firm favourite of the Swiss people. I was always told that they used it for leftover potatoes or that the potatoes should at least be cooked the day before grating them. Personally, I have never done too well with them either, my preference being Reibekuchen. My mother always served them on a side plate to a bowl of soup. Reibekuchen or Kartoffelpuffer are very simply finely grated raw potatoes with an onion, salt and an egg to bind. They are then fried by the spoon full in hot oil and flattened out to get them evenly brown and crisp. Cid, all very simple :) Anne Miles,
Sorry to hear that you had such a tough time with the Rosti. You have my empathy cooking them in a restaurant. As you know it is a firm favourite of the Swiss people. I was always told that they used it for leftover potatoes or that the potatoes should at least be cooked the day before grating them. Personally, I have never done too well with them either, my preference being Reibekuchen.
My mother always served them on a side plate to a bowl of soup.
Reibekuchen or Kartoffelpuffer are very simply finely grated raw potatoes with an onion, salt and an egg to bind. They are then fried by the spoon full in hot oil and flattened out to get them evenly brown and crisp.
Cid, all very simple :)
Anne

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