Quick and Easy Rosti | Magimix 5-Minute Tips

Hi, it's Irina and today we're making potato rosti and we're going to make it with the food processor, part of our cook expert, using the grating disc. Okay, so I'm going to actually compare the grate from the food processor to a hand grate so that you can see the difference. So, we're going to start with the food processor, opening it up. I'm going to use my midi bowl and I like to use my midi bowl because once I've done that, grated it, I can then use my main bowl for anything else I need, slicing salads or other things that I might like to make. So, I'm using the midi one and putting in the disc support, you just pop it on and you twist it until it actually drops. We're using the 2mm grater and you can see that it's actually etched on it on the inside, the 2mm grater. So, we're just popping that on, spin it until it just drops like so. So, there we go and you have two size chutes, you've got a smaller chute hole or you've got the large one. In this case, we're going to use the large one and we're going to pop our potato in. So, there we go. So, as soon as you put your food processor on, it actually changes to the food processor automatically. So, you don't ever have to worry about setting it on anything, it just does that for you. So, we're going to just quickly grate it, that's how quick it is. And so, now remember, there'll always be a little skin left over and that's to protect the disc or the blade, whatever you're using. And so, don't worry about that, I don't actually peel my potatoes because I think all the vitamins are in the skin anyway, but you get that little bit left over. So, lifting it up like so and there's our grate. So, this is the grate here and I'll just show you the difference. I'll just grate a bit of this, just a bit more here to show you. And this is your normal grater, it's quite mushy, okay. And this is the grate from the grater and you can see it's really, really solid and the reason being is that the blades and the discs are so sharp, it's so precision cutting that it doesn't bruise the potato, whereas here it's quite bruised and mushy. So, just be mindful of that. Okay, now potato rosti, what we need to do now is to actually just squeeze the juice out of it. Now, potatoes are very juicy, they're juicier than what we think they are. So, you just give it a good squeeze like that. Don't be tempted to towel dry it. You know, some people towel dry their potatoes. Don't do that. You really just need to have enough moisture in it to cook it. So, all you need to do is just to squeeze out that potato juice like that. Gather those little bits in there and we have it. Okay, then we just add some melted butter. So, about two generous tablespoons of melted butter and just throw that around like that and isn't that grate just beautiful? Now, it keeps the potato nice and whole in those little grates, which means when you've cooked the potato or the rosti, you can taste the flavour of the potato. It's not just this mush, it really makes a huge difference. So, then you get your fry pan with lots of nice butter on it. Okay, and so nice hot fry pan and just pile it on nice and loosely like this because you want them to be crunchy. You don't press it down. So, that's all you need to do and then you fry it on a medium heat for about 10 to 15 minutes on one side. Then you flip it and do the same on the other side and then it is just so crunchy and delicious. I'll show you the outcome. That's a rosti and this is only one potato just like this. It's only one potato and so it's really crunchy and crispy and delicious. So, sometimes I make individual ones and other times I'll make one big one and put it in the middle of the table so that everyone can just help themselves. But do you know what? You can do lots of things. You get creative, you can add a bit of fried bacon into it, an onion. Really, the sky's the limit what you can actually put into these rostis. Give it a go. It's just a winner, a winner, a winner in our family. Whenever I say there's rosti coming, a crowd somehow appears. All right, enjoy. I hope you give it a go. It really is worth every minute and again, the food processor does the best, best job. Okay, see you later.