Tuesday, May 08, 2007

Quick Rosti

Ah, the ubiquitous potato. What's one to do when one needs the carbs but is bored with rice? The trusty potato comes to the rescue. I was wondering what kind of carb to pack for my lunch meals this week, and instead of going for the mash, I decided to whip up a quick* rosti instead.

* err, that's quick if you have a large grater. And I only spent 20 min preparing the whole dish, so that's pretty quick - I have a policy of not spending more than half an hour preparing my pack meals every night.

Quick Rosti

2 large potatoes, grated in long strips
1/2 inch knob of butter
1 tbsp plain flour
1/2 tsp Tumeric
1/2 tsp chili powder

1. In a shallow pan, melt butter and reserve half for later.
2. Mixed grated potatoes with flour and spices.
3. Heat pan with melted butter on medium-low heat. When the butter bubbles, lay potato mixture on pan, spread and flatten.
4. After two or three minutes, use a metal spatula to scrape the bottom of the potato pancake to separate it from the pan. Fry until crispy. (Or smells a little burnt. heh.)
5. Pour the remaining butter on the uncooked side of the rosti. Flip over and fry until crispy.

Note: Two large potatoes for me work nicely with my 12" pan. You might want to experiment the amount of potatoes with your pan. Also, tumeric isn't part of the traditional rosti recipe, but I added it in the keep the pancake a nice yellow colour.


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