Cast-Iron Rosti

In short

Cast-iron rosti are simple potato cooking with a proper crust. The grated potatoes are squeezed dry, mixed with onion, egg and seasoning, then baked directly in hot cast iron until golden.

Ingredients

• 5 large waxy potatoes
• 1 onion
• 1 egg
• salt
• black pepper
• freshly grated nutmeg
• clarified butter or neutral oil
• optional fresh rosemary

Herb dip

• 200 g yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• small handful chives
• small handful parsley
• salt
• pepper

Setup

• small cast-iron pan
• oven, grill with lid or indirect area in the kamado
• grater
• clean towel for squeezing the potatoes
• mixing bowl

Method

1. Peel and roughly grate the potatoes.
2. Place the grated potatoes in a clean towel and squeeze hard. The drier the mix, the better the crust.
3. Finely dice the onion.
4. Mix potatoes, onion, egg, salt, pepper and nutmeg.
5. Grease and preheat the cast-iron pan.
6. Add the potato mix and press lightly.
7. Bake indirectly at about 180 degrees Celsius until the edges are crisp and golden.
8. Mix yogurt, lemon, herbs, salt and pepper for the dip.
9. Serve hot with dip, rosemary or extra pepper.

Philipp's tip

Squeezing the potatoes is the key step. Too much water makes the rosti soft and blocks roasted flavor. Cast iron helps because it stores heat and crisps the edges cleanly.

Goes with

• steak from the fire plate
• whipped snow herb butter
• grilled vegetables
• sausage, roast beef or smoker meat