Rostis - how far in advance?
Discussion
I appreciate it's too late now but thought I'd boing this as I used frozen rostis in my breakfast this morning.
I freeze them raw, wrapped separately in greaseproof paper, wrapped in cling.
They fry straight from frozen. My tip is don't use much oil and don't have it too hot - exactly the same as if you were doing them from fresh. They obviously take a bit longer but that's about it. Pretty straightforward.
I freeze them raw, wrapped separately in greaseproof paper, wrapped in cling.
They fry straight from frozen. My tip is don't use much oil and don't have it too hot - exactly the same as if you were doing them from fresh. They obviously take a bit longer but that's about it. Pretty straightforward.
Back in the day when I used to have to make 30 of them every night, what we did was have them all made up by about 6pm & they were good for about 3 hours or so.
We made them by coarsely grating raw desiree potatoes, seasoning well with salt & then squeezing out the excess water in a dishcloth. Put the dry shredded potato in a bowl & add some black pepper & a fair amount of clarified butter, maybe 200ml for about 2lb of spuds. Mix well & then we used to fry them in individual small blini pans (or you could use several rings in a large pan) pushing down with a teaspoon all over & also adding a bit more clarified butter if needed! After about 4 or 5 minutes flip them over & do the same again. I used to cook them on a medium heat for a decent time until darkish golden brown. That way you know they are going to have maximum crunch & be thoroughly cooked all the way through. The finished rosti should be a maximum of about 1cm thick, if you want a decent texture.
They used to stay crunchy for several hours stored in a warm place, uncovered on a tray with a cloth under them. To store any longer I suspect you'd have to cook them slightly less in the first place, allow them to cool & then re-fry them nearer the time, to finish. Just avoid under cooking them or making them too thick, as that can lead to a nasty grey layer of potato in the middle of the rosti.
We made them by coarsely grating raw desiree potatoes, seasoning well with salt & then squeezing out the excess water in a dishcloth. Put the dry shredded potato in a bowl & add some black pepper & a fair amount of clarified butter, maybe 200ml for about 2lb of spuds. Mix well & then we used to fry them in individual small blini pans (or you could use several rings in a large pan) pushing down with a teaspoon all over & also adding a bit more clarified butter if needed! After about 4 or 5 minutes flip them over & do the same again. I used to cook them on a medium heat for a decent time until darkish golden brown. That way you know they are going to have maximum crunch & be thoroughly cooked all the way through. The finished rosti should be a maximum of about 1cm thick, if you want a decent texture.
They used to stay crunchy for several hours stored in a warm place, uncovered on a tray with a cloth under them. To store any longer I suspect you'd have to cook them slightly less in the first place, allow them to cool & then re-fry them nearer the time, to finish. Just avoid under cooking them or making them too thick, as that can lead to a nasty grey layer of potato in the middle of the rosti.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff