Potato Rosti Flashcards
1
Q
What type of pan do you use and why?
A
A small pan (one egg wonder)
To get consistent sized rosti’s
2
Q
What temperature should the pan be?
A
Low to prevent potato from burning
3
Q
Why is butter and oil used?
A
To give the rosti a crispy finish
4
Q
What utensil should you use to flip the rosti?
A
A fish slicer; this prevents the rosti from being torn
5
Q
Why is it important to not flip the rosti too many times?
A
So it does turn out messy
6
Q
Why isn’t the potato washed to begin with?
A
Because this washes out all the starch which is needed to bind the mix together
