Revisiting Potato Rösti – Techniques And Canola Oil

Revisiting Potato Rösti – Techniques And Canola Oil

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I planned to make this blog post after making more rösti. The potatoes have to be very dry to be fried in a steel pan without sticking to the pan. A similar recipe I recently read reminded me that some people use animal fat rather than butter or oil. Some stores sell duck and beef fat in a bottle. Other stores sell duck fat in the meat department. The potatoes can stick using canola oil. When using either fat, butter or canola oil, move the rösti by moving the pan in circles (swirling the pan) on the burner. After flipping the rösti using a plate, especially when using canola oil, put a spatula under the rösti near the place stuck to the pan. After the rösti is not stuck to the pan, continue to move the rösti by moving the pan in circles on the burner. The butter creates a more flavorful experience, but I want to be able to use canola since butter can be expensive.

Note: 1) swirling the pan may make evenly browning the rösti easier (trick or technique? since the rösti rotates when the pan is swirled, the rösti will avoid being browned more over a hot spot probably created by a burner)

Removing the water from the potatoes with a towel may be too difficult for some people. Elderly people may have problems twisting the towel. If I remember correctly, in his recipe for Scallion Potato Cakes, Thomas Keller recommends that people use a salad spinner to remove water from the potatoes. I do not have a salad spinner. Without drying them, the potatoes will stick to a steel pan. One group of pictures below shows one idea for removing water from grated potatoes that did not work. The only method that worked for me was using a towel.

Note: 1) some people remove liquid by using a potato ricer, 2) some people bake a potato until it is tender, 3) some people use waxy potatoes (red potatoes) because they may lack moisture

The potatoes may discolor if they are not submerged in water that contains lemon juice or white wine vinegar. Books for culinary artists may recommend using lemon juice or white wine vinegar, but I only had white vinegar in my pantry when I made these rösti. Information on the internet explains that an enzyme on unpeeled potatoes causes the potatoes to discolor. An enzyme is something biological that makes a chemical reaction possible. If I remember correctly, the discolored potatoes may not appear significantly discolored after being cooked, but the chemicals created by the enzymes may change the flavor of the potatoes. [1]

Notes On Method (Procedure):

  • Clarify Butter (Cheesecloth May Make This A Faster Process)
  • Preheat Oven To 350°F/177°C
  • Weigh Potatoes
  • Use Lemon/Vinegar Water
  • Peel And Grate Potatoes And Put Them In Lemon/Vinegar Water
  • Drain The Potatoes
  • Salt The Potatoes And Let Them Stand For 5 Minutes
  • Squeeze Dry The Potatoes With A Towel (Or Possibly A Salad Spinner)
  • Put 3 Tablespoons Of Fat, Clarified Butter, Or Canola Oil In A 8-inch Frying Pan
  • Mix 2 Tablespoons Of Fat, Clarified Butter, Or Canola Oil In The Potatoes
  • Shape The Potatoes Into A Ball In A Mixing Bowl
  • Heat The Fry Pan Over Medium-High Heat Until There Are Wisps Of White Smoke
  • Put The Ball In The Pan
  • Spread The Ball To Make A Cake (Or Patty)
  • Swirl The Pan (To Move The Cake)
  • Flip Using A Plate To Check Browning
  • If One Side Is Browned, Brown The Other Side
  • Swirl The Pan
  • Release Any Parts That Stick (When Using Canola Oil)
  • Swirl The Pan
  • Flip Using A Plate To Check Browning
  • Return To Pan Dark Side Facing Up
  • Put In The Oven For 20 Minutes

Making Rösti With Canola Oil

My Improvised Salad Spinner (Not Good Enough)

The Procedure (Click An Image Have A Slide Show)

Download The Recipe:

Potato Rösti – This Makes The Best Hash Browns ☺

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