In case you missed it the first time I’m republishing my Potato Rosti recipe.
This time I used King Harry potatoes from the garden and Gruyere Swiss cheese. When doing a little research on what type of potato to use (I use what I have) apparently a waxy type of potato holds its shape better. Baking type potatoes turn out more like mashed potatoes inside. There is also some controversy on using raw versus precooked potatoes. I’m in the precooked camp – no chance of crunchiness in the middle among other issues.
I toyed with the idea of preheating the cast iron pan in the oven and baking the rosti, then broiling the top. Somehow I didn’t think I would get the same result as the stove top version.
The only thing I would do differently from my previous post is heat the cast iron pan to medium, add the butter, oil, and potatoes then immediately turn the temperature down to medium low. That way you sear the potatoes which should keep them from sticking to the pan but cook them on the lower heat to keep them from burning. Enjoy!
Potato Rosti is Brussels sprouts and potatoes? Looks delicious but I don’t see the recipe. Would love to try it. Thanks, Jill
Help! I can’t find the recipe, only the tweaks. Henry
https://blog.cobrahead.com/2014/12/01/potato-rosti-stuffed-with-fontina-cheese-onions-and-mushrooms/
https://blog.cobrahead.com/2014/12/01/potato-rosti-stuffed-with-fontina-cheese-onions-and-mushrooms/
Henry, click on the hyperlink Potato Rosti recipe below the picture. Here it is as well. https://blog.cobrahead.com/2014/12/01/potato-rosti-stuffed-with-fontina-cheese-onions-and-mushrooms/
just a short note I purchased your cobrahead long I did not use it for years . I just planted 500 onions
. when it came time to weed my normal tool just did not get it.so I pulled out the cobra it hjas become my best weeder jim desmet jdesment@cfl.rr.com 407 349 9923