Technically it is a "pomme darphin." A traditional Rosti is done with a potato that has been boiled or steamed, left overnight in the fridge, then grated and fried. Still, a lovely recipe that everyone should master.
It depends a bit on the type of potato you use. If it's starchy and you don't wash out the starch, then that's enough to bind the potato. If you you wash out the starch or use a less starchy potato, then egg and flour are useful to bind it. Just make sure either way to squeeze all liquid out. You can use a cheesecloth or a ricer to make that easier. Also, Roux's Roesti is a bit thick; if it's thinner you can cook it entirely on the stove and skip the oven. Also, check recipes for Latkes--they are similar, and also really good, but always use the egg binding.
The swiss part of me died when you grated raw potatoes & squeezed them. You part boil them the day before then grate them. & you don’t put it anywhere near an oven.
Why is he grating the potatoes into a bowl, clanking around and not utilising the full surface of the grater? Use a dinner plate but put a cloth underneath the plate to stop it moving around. I can help this man be more efficient.
I used to make this. His is: 1) Too thick 2) Salami not cooked enough 3) Crispyness only on a thin layer on the outside, needs longer in the oven. The middle is just a big layer of boring soggy potato.
issue is he chose to do the cooking in the oven instead of frying it so the end result isn't as crispy as you'd like it not saying his taste bad... but you really want your rosti completely crunchy and by the end all that fat in the pan is gone and properly caramelized so pre-boil
I think he had to do that because it was way too thick. If you look at some of the more traditional rosti videos, I like the one from the chef at Saint Moritz in Switzerland, it's much thinner and it brown so much more evenly.
Please someone tell me-when I try to do this kind of recipe , which I do a lot-why does it never turn out as amazing as this????!!!!! Michael roux jnr. I know ur hero is escoffier but you are mine!!
@@tdb5318 Sorry but a real Rosti is made from raw potatoes. Using cooked potatoes is for cooks who are not confident about cooking the centre of the Rosti before the outside is burnt, and gives a far inferior taste and texture. I hope this helps. 🙂
@@darranbeal5947 thank you very much for saving us from preparing our swiss national dish wrong. Unbelievable that we've been doing classic rösti wrong for the last 200 years.
Looks lovely but those massive lettuce leaves chucked on the plate at the end kinda ruined the presentation. I don’t think it looks rustic I think it just looks naff 🤔😂
Stop the fecking arty shots in and out of focus its just annoying. For me rosti potatoes should be crispy. His looked really soggy and dripping in fat. No thanks
Yes thank you for that Andrea - While I understand that "now" there are a multitude of Pink/Red potatoes about, when I was at catering college back in the 1960/70"s "Disireé were the only Red potato available at that time, that is what I was saying not disputing that there are others around now.
Would be great to have some info such as oven temperature and how long in the oven
But how long in the oven and at what temperature 🙈
Everything is always 180! And until its cooked, duh 😂
@@timmehtimmehtimmehti "until its cooked" --> lol, that would be inconsistent AF.
that presentation is quite rustic for a Roux. anyhow, I love your guys style and amazing techniques.
Rooster stockpot double act with Marco?
Technically it is a "pomme darphin." A traditional Rosti is done with a potato that has been boiled or steamed, left overnight in the fridge, then grated and fried. Still, a lovely recipe that everyone should master.
Do I have to bash the blade of the knife on the cutting board like he does?
I think he's just resting it on the board to adjust his grip between different cuts
@@stevejohncockram no its just a standard chef thing. Kind of like clicking a pair on tongs to make sure they're working
Salad is a stretch
Drooling, that oven door tho.
Holy shit it slides inwards. I've never seen a kitchen feature so cool yet so pointless lol
HRHooChicken I have that oven. It's called a "glide and slide" as you said pretty pointless but that's the way they're being made now
Yeah how to pointlessly have a smaller oven with the same outer dimensions as an equivalent regular oven
This with poached egg in wine. Dude the flavor smash
That blob of butter on the top was a genuine hack for myself making rosti; once that blob has melted then you know you’re ready to flip
Wished he'd say the temp and time in oven.
Mark Coleman If nothing is mentioned, it’s usually always 180C, or about 355F. If you have a gas oven it’s on gas mark 4.
180 C for how long?
@@irenegoh3625 10-15 mins
The traditional way, never uses an oven. He made his so thick that he had to use the oven which is crazy. This dish is just made in a frying pan.
Why is it some recipes call for egg and flour to bind and others just cook with salt? Which is best?
It depends a bit on the type of potato you use. If it's starchy and you don't wash out the starch, then that's enough to bind the potato. If you you wash out the starch or use a less starchy potato, then egg and flour are useful to bind it. Just make sure either way to squeeze all liquid out. You can use a cheesecloth or a ricer to make that easier. Also, Roux's Roesti is a bit thick; if it's thinner you can cook it entirely on the stove and skip the oven. Also, check recipes for Latkes--they are similar, and also really good, but always use the egg binding.
@@Caliban1616 many thanks Will
The swiss part of me died when you grated raw potatoes & squeezed them.
You part boil them the day before then grate them.
& you don’t put it anywhere near an oven.
Exactly!
Woow...🤩
Why is he grating the potatoes into a bowl, clanking around and not utilising the full surface of the grater? Use a dinner plate but put a cloth underneath the plate to stop it moving around. I can help this man be more efficient.
Wait waaaait... ive made these before. Mine looked like a hurricane🌀 when finished. Served it under lamb with a nice lamb sauce.
I used to make this. His is:
1) Too thick
2) Salami not cooked enough
3) Crispyness only on a thin layer on the outside, needs longer in the oven. The middle is just a big layer of boring soggy potato.
I had an identically the same experience as you.
And a lot of unnecessary butter...
issue is he chose to do the cooking in the oven instead of frying it so the end result isn't as crispy as you'd like it
not saying his taste bad... but you really want your rosti completely crunchy and by the end all that fat in the pan is gone and properly caramelized
so pre-boil
Why don't chefs tell you how long to cook rősti is it a secret? 😂
I think he had to do that because it was way too thick. If you look at some of the more traditional rosti videos, I like the one from the chef at Saint Moritz in Switzerland, it's much thinner and it brown so much more evenly.
lovely thank you
I'll be coking that at the weekend. Yummy!
Yum yum yum
Nice rosti but lol at romaine salad
Chunky cubes of salami
The potatoes that got Michel Roux fired from Masterchef and inflicted the dull Marcus Wareing on us instead. Bleh.
É Caoimhe DUH
Damn. I was wondering if is was those potatoes SMDH. Marcus is dreadfull.
My presentation skills on point and I’m not Michelin star chef YET 🤣
Lol
why did he get fired over potatoes??
Please someone tell me-when I try to do this kind of recipe , which I do a lot-why does it never turn out as amazing as this????!!!!!
Michael roux jnr. I know ur hero is escoffier but you are mine!!
Just make sure that you get all of the water out of the potatoes after grating. If you do not, even Mr Roux would not be able to make a rosti.
@@darranbeal5947 rosti is made with boiled potatoe leftover from the night before.
@@tdb5318 Sorry but a real Rosti is made from raw potatoes. Using cooked potatoes is for cooks who are not confident about cooking the centre of the Rosti before the outside is burnt, and gives a far inferior taste and texture. I hope this helps. 🙂
@@darranbeal5947 thank you very much for saving us from preparing our swiss national dish wrong.
Unbelievable that we've been doing classic rösti wrong for the last 200 years.
@@tdb5318 Well that's the Swiss for you. If it doesn't have a clock in it you're hopeless.
Are you sponsored by the potato company? Don't you have to declare that this is an advert?
Video is from Albert Bartlett, the potato seller...
A roux is a roux, so a culinary genius. At least this is better Macro hawking stock bullion
omg free roux mr roux man no beat potato!!!!!
That's what American called hash brown
What temperature in the oven and how long?
Robert Chaffee 190 degrees and until goes golden brown
Needs a Knorr stock pot.
also known as massive hash brown
I dont think the salad belong on that palate....
I didn't like this recipe cause there was no stock cube there..
Размытая камера очень мешает
Potatoes salami butter salt pepper. ..
I’m not sure if he rates these potatoes. I might try another type as he seems unimpressed by these.
There not worth the money imo
this is a 3 star chef lol Michelin has really gone down hill
Anyway, this is just a promotional recipe that a home cook can manage. It bears no relation to what he serves in his restaurant.
A poached egg on the top would be really good, I'm willing to bet.
Looks lovely but those massive lettuce leaves chucked on the plate at the end kinda ruined the presentation. I don’t think it looks rustic I think it just looks naff 🤔😂
What in the fucking hell is Salami doing in there?
this is`nt the Swiss style to cook a really crispy Rösti, like we do!! Sorry. Outside crispy, inside fluffy! Go back to your French Recipies, Michel!!
Looks soggy and not crispy/crunchy enough.
Stop the fecking arty shots in and out of focus its just annoying. For me rosti potatoes should be crispy. His looked really soggy and dripping in fat. No thanks
So make a better video Neil, and stop bloody complaining.
Albert Bartlett Rooster Potatoes ??? I was taught in catering college that a red potato is called a "Desiré.
Peter Stratten Desire is just one variety of red potato. There are loads of them out there.
Yes thank you for that Andrea - While I understand that "now" there are a multitude of Pink/Red potatoes about, when I was at catering college back in the 1960/70"s "Disireé were the only Red potato available at that time, that is what I was saying not disputing that there are others around now.
Peter Stratten other varieties have always been available. Not sure what your point is.
No they haven't thats my point - and the way these are advertised as the only red potato
Anyway can't be bothered to waste any more time in useless banter - Andrea - Happy christmas
No timing , no quantity mentioned , no temperature to be maintained in oven, just showing off .....
Very good, but use (guee butter) is much more helthy.
You've burnt it,you nugget!
Could someone tell me how long in the oven for plz?
10 mins 200C worked ok for me (lucky guess!)
Until its done : ))
And top it all off with ketchup.
that presentation is quite rustic for a Roux. anyhow, I love your guys style and amazing techniques.
Размытая камера очень мешает