Lemon Potato Rosti

Name: Lemon Potato Rosti
Prep time: 30 min
Cook time: 60 min
Total time: 30 min
Yield: 4
Ingredients: Yukon Gold Potatoes; Salt; Lemons

30 mins prepServes 4

Crispy on the outside, soft and pillowy on the inside, these Potato Rosti are a favorite way to prepare Yukon Gold potatoes. Enjoy them with poached eggs, ham, hollandaise, or simply ketchup and tabasco. This recipe involves shredding the potatoes, rinsing, seasoning with salt and lemon zest, vacuum sealing, steaming, and finally deep frying for that golden brown finish.

4 servings

What you need

½ oz salt

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Instructions

1: Preheat the oven to 225F with 100% steam.

2: Shred the potatoes using a box grater and transfer into a bowl. Add cold water and rinse the potatoes until the water is no longer cloudy.

3: Drain the potatoes and squeeze out as much water as possible. Lay the potatoes onto a baking sheet lined with paper towels. Pat dry with paper towels.

4: Season with salt and lemon zest. Transfer the potatoes into a chamber vacuum sealer pouch and seal on strong vacuum.

5: Form the vacuum-sealed potatoes into a flat rectangle using your hands, then steam in the oven at 225F for 40 mins. Place the potatoes in the fridge to set overnight.

6: Carefully remove the potatoes out of the pouch and cut into desired shapes.

7: Deep fry at 350F until golden brown.

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Lemon Potato Rosti

What you need

Instructions

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