Rösti — Swiss potato cake (eight techniques tested)

Potato skins have 99% of the toxins and the "nutrients" are irrelevant. DO NOT eat potato skin if you can easily avoid it. A little skin is fine but do your be to remove most of it.

It's not "rooshti" for God's sake! The vocal is pronounced somewhat like in 'burn' or 'her'.

We have a similar dish in India, but it's on a whole different level of flavors.

Non-stick pans have ‘forever’ chemicals (PFAS) !

At least the guy is consistent. He is making sure that he burns at least one side to a crisp for the delicious barbecue flavor

Needs shredded yellow onions.

Thank you for introducing me to rösti so much, it's now a staple in my home. I really appreciated the introduction of recipe development in this video, the exploration of different techniques led me to trying out a recipe of my own. I use raw potatoes, but I squeeze them through a clean kitchen towel or a cheese cloth really thoroughly. Enough of the starch adheres to the potato bits for the crust to form easily, and removes enough water so the insides don't become mush. I don't know if thats traditional but it gives me a product i really like. Lots of love for you, Adam.

Sorry, eight attempts later and yet you still can't get it right!🙃 I'm going to do a video that will show you how to make a rosti using one method only!

I add onions

How about adding ricotta, about 10-20% by potato wt, to dried potatoes for fat content and binder. Maybe including some green or yellow onion for a hearty winter dish. Good alternative recipes.

Sehr geehrter Herr Ragusea, hiermit teilen wir Ihnen mit, dass Sie soeben die deutsche Staatsangehörigkeit erworben haben. Mit freundlichen Grüßen, die Bundesrepublik Deutschland.

That was good I’m sure I’ve got ADHD and I managed to get through the whole video, about cooking potatoes 🥔 I’m full but hungry for potatoes now

Tried cooking this today. Biggest thing you have to notice with cooking this. Absolutely use a non-stick pan. I tried it with a ceramic skillet and it stuck to the bottom on the flip. I had to try to salvage the dish.

Its really strange to me that none of these add egg or any other binder, is there a reason for this? Being in the US we make a similar dish called potato pancakes or also known as latkes. The way my grandma made them at least was shredding potatoes, but also adding egg, onion and other spices and making them much smaller. Still one of my favorite things to eat!

It is possible olive oil would be less volatile in burning....Butter is notorious for burning things.

Combo 1 & 2: Grate, into bowl of a little water, rinse in there, remove but keep the starchy water, rinse better, pancake the taters, then brush with your starchy water and proceed.

Did u make hashbrowns and call it something else?

From now on whenever i make a big helping of hashbrowns I will call then Rosti for more fanciness.

I just had rosti in a Swiss influenced town, New Glarus, Wisconsin and the version I had had cheese also in the middle

I don't understand that you didn't try to ad onions to the potatoes. Where I live, only sweet Rösti (the ones that you eat with apple puree) are made without onions.