James Martin’s Potato Rosti is a quick and savory dish made using grated white potatoes, flour, egg whites, and seasonings like garlic powder and onion powder. In just 10 minutes, you can have a perfectly pan-fried potato that is both crispy and tasty.
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💗 Why You’ll Love This James Martin Potato Rosti Recipe:
- James Martin’s Potato Rosti is perfectly crisp on the outside, providing an excellent crunch with every bite.
- Ingredients are simple essentials that may be found in most kitchens, such as potatoes, flour, and seasonings.
- Each rosti is a savory delight thanks to the use of garlic and onion powder, which boosts the flavor profile.
- Cooking this dish does not call for any special techniques, and it can be prepared in a short amount of time, making it ideal for a quick and satisfying meal.
- Potato rosti can be served as a hearty breakfast or as a side dish, making it a convenient alternative for a wide range of meals and events.
❓ What Is James Martin Potato Rosti Recipe?
James Martin’s recipe is a delightful dish that combines grated potatoes with flour, egg whites, garlic powder, onion powder, salt, and pepper. A savory, crunchy Swiss-inspired delight is achieved by pan-frying the mixture in olive oil until brown and crispy.
📜 James Martin Potato Rosti Ingredients
- 4 large white potatoes peeled
- 2 tbsp flour white all-purpose
- 1 tbsp garlic powder
- 1 tsp onion powder
- 2 egg whites
- flaky sea salt
- cracked black pepper
- light olive oil for frying
👩🍳 How To Make James Martin Potato Rosti
- Shred the potatoes on a cheese grater with the largest holes. For 20 minutes, immerse the shredded potatoes in cold water to remove the starch.
- When finished draining, wrap the potatoes in a clean tea towel. Squeezing them will get rid of all the water. If that is more convenient, it can be done manually from start to finish.
- Drain the potatoes as much as possible in a colander set over a large mixing bowl.
- Combine the potatoes, flour, egg whites, garlic powder, onion powder, salt, and pepper using your hands in a large mixing bowl until well combined. Add a bit more flour if the potato rosti mixture isn’t sticking together.
- Put around 2 centimeters of olive oil into a pan of suitable size and set it over moderate heat. Prepare the olive oil by heating it.
- Press down on a handful of the potato rosti mixture with your palms to flatten it. Try to maintain a standard thickness throughout.
- Cook two or three potato rosti over medium heat for two minutes per side, or until golden and crisp.
- Put the finished potato rosti on a plate covered in absorbent paper and continue with the rest of the batter.
💭 Recipe Tips
- To make grated potatoes crispier, soak them in cold water for 20 minutes to remove extra starch and then squeeze them dry.
- Don’t scrimp on the ingredients; salt, pepper, garlic powder, and onion powder will take the rosti to the next level of deliciousness.
- To achieve a hard and crispy texture, egg whites are used to bind the ingredients together without adding additional moisture.
- Press the rosti mixture down uniformly between the palms to produce a uniform thickness.
- Hold out on flipping the rosti for about 2 minutes so that the undersides can get a nice golden brown color.
🍚 What Pairs Nicely With James Martin Potato Rosti?
You can’t go wrong with serving James Martin’s Potato Rosti with roasted vegetables, salad, mac & cheese, steamed rice, or green beans almondine.
🎚 How To Store Leftover James Martin Potato Rosti?
- In The Fridge: You may keep leftover James Martin’s potato rosti in the fridge for up to 3 days if you put it in a sealed container or securely wrap it in plastic wrap.
- In The Freezer: Leftover James Martin’s potato rosti can be frozen for 2 months make sure to transfer it to a freezer-safe bag. Let defrost in the refrigerator overnight before reheating.
🥵 How To Reheat James Martin Potato Rosti?
- Microwave: Spread James Martin’s potato rosti on a microwave-safe plate then cover with a damp paper towel and heat for 20 to 30-second bursts until warm.
- Air Fryer: Turn on the air fryer and set the temperature to 350 degrees Fahrenheit then distribute James Martin’s potato rosti in the basket and heat for 3 to 5 minutes, or until hot and crispy.
FAQs
Why won’t my fried potato rosti get crispy?
Your fried potato rosti may not get crispy if there is excess moisture in the potatoes or if they aren’t cooked long enough.
What is the difference between potato rosti and hash browns?
The difference between potato rosti and hash browns lies in their for rosti is a potato cake, while hash browns are loose, shredded, and crispy potatoes.
Why are my potato rosti crumbly?
Your potato rosti can become crumbly if the potato mixture lacks proper binding from egg whites or flour, or if it’s cooked too quickly at high heat.
why is my Potato Rosti soggy?
Your Potato rosti can turn soggy if the frying oil isn’t hot enough, leading to oil absorption.
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James Martin Potato Rosti Nutrition Facts
Amount Per Serving
- Calories 81.4
- Calories from Fat 18
- Total Fat 2g
- Saturated fat 0.3g
- Sodium 36.3mg
- Potassium 324.3mg
- Carbohydrates 14.7g
- Net carbs 12.8g
- Fiber 1.9g
- Sugar 1.3g
- Protein 1.6g
James Martin Potato Rosti
Description
James Martin’s Potato Rosti is a quick and savory dish made using grated white potatoes, flour, egg whites, and seasonings like garlic powder and onion powder. In just 10 minutes, you can have a perfectly pan-fried potato that is both crispy and tasty.
Ingredients
Instructions
- Shred the potatoes on a cheese grater with the largest holes. For 20 minutes, immerse the shredded potatoes in cold water to remove the starch.
- When finished draining, wrap the potatoes in a clean tea towel. Squeezing them will get rid of all the water. If that is more convenient, it can be done manually from start to finish.
- Drain the potatoes as much as possible in a colander set over a large mixing bowl.
- Combine the potatoes, flour, egg whites, garlic powder, onion powder, salt, and pepper using your hands in a large mixing bowl until well combined. Add a bit more flour if the potato rosti mixture isn’t sticking together.
- Put around 2 centimeters of olive oil into a pan of suitable size and set it over moderate heat. Prepare the olive oil by heating it.
- Press down on a handful of the potato rosti mixture with your palms to flatten it. Try to maintain a standard thickness throughout.
- Cook two or three potato rosti over medium heat for two minutes per side, or until golden and crisp.
- Put the finished potato rosti on a plate covered in absorbent paper and continue with the rest of the batter.
Notes
- To make grated potatoes crispier, soak them in cold water for 20 minutes to remove extra starch and then squeeze them dry.
- Don’t scrimp on the ingredients; salt, pepper, garlic powder, and onion powder will take the rosti to the next level of deliciousness.
- To achieve a hard and crispy texture, egg whites are used to bind the ingredients together without adding additional moisture.
- Press the rosti mixture down uniformly between the palms to produce a uniform thickness.
- Hold out on flipping the rosti for about 2 minutes so that the undersides can get a nice golden brown color.