Potato rosti recipe mary berry
Potato rosti recipe mary berry recipe is a delicious and simple dish made with grated potatoes that are fried until golden brown and crispy. This Swiss-inspired dish can be served as a side dish or as a main course with additional toppings like smoked salmon or sour cream. It’s a great way to use up leftover potatoes and is perfect for breakfast, brunch, or dinner.
Why people also love Potato rosti recipe mary berry
People love Mary Berry’s potato rosti recipe for its simplicity, texture, versatility, and taste. This dish is made with grated potatoes that are fried until crispy and golden brown. It’s a comforting and satisfying dish that can be served as a side or main course with a variety of toppings or accompaniments. Additionally, it’s a great way to use up leftover potatoes and reduce food waste. Overall, the potato rosti recipe is a favorite among many for its ease of preparation and delicious flavor.
Ingredients:
- 500g potatoes, peeled and grated
- 1 large egg, beaten
- 1 onion, finely chopped
- Salt and black pepper
- 2 tbsp vegetable oil
Instructions:
- Grate the potatoes into a bowl, then add the beaten egg and mix well. Stir in the chopped onion, salt, and black pepper.
- Heat the vegetable oil in a large non-stick frying pan over medium heat.
- Add spoonfuls of the potato mixture to the pan, pressing down lightly to form rostis. Cook for 4-5 minutes on each side until golden brown and crispy.
- Remove the rostis from the pan and drain any excess oil on kitchen paper.
- Serve hot with your desired topping, such as smoked salmon or sour cream.
Quick Facts
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Difficulty: Easy
- Yield: 4 servings
Serving suggestions:
- Smoked salmon
- Sour cream
- Chopped herbs (such as chives or parsley)
Expert tips & tricks:
- Make sure to drain any excess water from the grated potatoes before mixing them with the egg and onion, as this will ensure crispier rostis.
- Use a non-stick frying pan to prevent the rostis from sticking.
- For an extra crispy texture, add a little bit of butter to the oil when frying the rostis.
Nutrition information:
Per serving:
- Calories: 174
- Fat: 10.5g
- Saturated fat: 1.5g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 2g
- Sugar: 2g
- Sodium: 106mg
Presentation:
To present the potato rosti, you can stack them on a plate with a dollop of sour cream and a slice of smoked salmon on top. Alternatively, you can serve them as a side dish alongside roasted meats or vegetables, garnished with chopped herbs. You can also experiment with different toppings or seasonings to suit your taste preferences.
Variations and substitutions you can make for Potato rosti recipe mary berry:
- Sweet potato rosti: Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
- Cheese and herb rosti: Add grated cheese (such as cheddar or Parmesan) and chopped herbs (such as thyme or rosemary) to the potato mixture for extra flavor.
- Vegetable rosti: Mix grated carrots, zucchini, and/or bell peppers into the potato mixture for added nutrition and flavor.
- Gluten-free rosti: Substitute cornmeal or gluten-free flour for the all-purpose flour in the recipe.
- Vegan rosti: Omit the egg and use a flax or chia egg substitute to bind the potatoes together.
- Crispy onion rosti: Mix finely chopped crispy onions into the potato mixture for added crunch and flavor.
- Spicy rosti: Add red pepper flakes or chopped jalapeños to the potato mixture for a spicy kick.
- Meat lover’s rosti: Mix in cooked bacon or ham bits into the potato mixture for added protein and flavor.
- Topping variations: Top the potato rosti with different toppings, such as poached eggs, avocado, salsa, or crème fraîche.
- Herb variations: Use different herbs, such as basil, oregano, cilantro, or dill, to customize the flavor of the rosti.
Recommendations and notices:
- Use a non-stick frying pan to prevent the rostis from sticking.
- Make sure to drain any excess water from the grated potatoes before mixing them with the egg and onion, as this will ensure crispier rostis.
- Press down lightly on each spoonful of the potato mixture in the frying pan to help the rostis hold together.
- For an extra crispy texture, add a little bit of butter to the oil when frying the rostis.
- Serve the rostis immediately after cooking for the best taste and texture.
- Be careful not to burn the rostis when cooking, as they can easily go from golden brown to burnt.
- Customize the flavor of the rostis by adding your favorite toppings and seasonings.
- Leftover potato rosti can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven or on a skillet to maintain their crispiness.
- While grating the potatoes, you may want to wear protective gloves to prevent any cuts or scrapes.
- Be sure to adjust cooking time and temperature based on the heat output of your stove to avoid undercooking or overcooking the rostis.
FAQ for Potato rosti recipe mary berry
Yes, you can substitute sweet potatoes for regular potatoes if you prefer a sweeter flavor.
You can use a box grater or a food processor with a grating attachment to quickly shred the potatoes into thin strips.
Yes, draining the excess water is recommended as it will help the rostis hold together better and ensure a crispy texture.
It’s best to serve the rostis immediately after cooking for the best taste and texture. However, you can store leftover rostis in the refrigerator for up to three days and reheat them in the oven or on a skillet to maintain their crispiness.
Yes, you can experiment with adding other ingredients such as cheese, herbs, vegetables, or meat bits to customize the flavor of the rosti.
This recipe yields approximately eight 3-inch rostis.
You can use any neutral oil with a high smoke point, such as vegetable oil or grapeseed oil, for frying the rostis.
Yes, you can substitute all-purpose flour with a gluten-free flour like cornmeal or rice flour to make the rostis gluten-free.
Conclusion
Mary Berry’s potato rosti recipe is a delicious and easy-to-make dish that can be served as a side or main course. By grating the potatoes and mixing them with egg and onion, these rostis are not only crispy but also flavorful. This recipe is perfect for using up leftover potatoes and is a great way to reduce food waste. Try serving it as a breakfast or brunch dish with smoked salmon, sour cream, or your favorite toppings, or serve it as a side dish alongside roasted meats or vegetables. Enjoy!
