Everything is always 180! And until its cooked, duh 😂

@@timmehtimmehtimmehti "until its cooked" --> lol, that would be inconsistent AF.

Holy shit it slides inwards. I've never seen a kitchen feature so cool yet so pointless lol

HRHooChicken I have that oven. It's called a "glide and slide" as you said pretty pointless but that's the way they're being made now

Yeah how to pointlessly have a smaller oven with the same outer dimensions as an equivalent regular oven

I think he's just resting it on the board to adjust his grip between different cuts

@@stevejohncockram no its just a standard chef thing. Kind of like clicking a pair on tongs to make sure they're working

There not worth the money imo

Why don't chefs tell you how long to cook rősti is it a secret? 😂

I think he had to do that because it was way too thick. If you look at some of the more traditional rosti videos, I like the one from the chef at Saint Moritz in Switzerland, it's much thinner and it brown so much more evenly.

It depends a bit on the type of potato you use. If it's starchy and you don't wash out the starch, then that's enough to bind the potato. If you you wash out the starch or use a less starchy potato, then egg and flour are useful to bind it. Just make sure either way to squeeze all liquid out. You can use a cheesecloth or a ricer to make that easier. Also, Roux's Roesti is a bit thick; if it's thinner you can cook it entirely on the stove and skip the oven. Also, check recipes for Latkes--they are similar, and also really good, but always use the egg binding.

@@Caliban1616 many thanks Will

10 mins 200C worked ok for me (lucky guess!)

Until its done : ))

Mark Coleman If nothing is mentioned, it’s usually always 180C, or about 355F. If you have a gas oven it’s on gas mark 4.

180 C for how long?

@@irenegoh3625 10-15 mins

The traditional way, never uses an oven. He made his so thick that he had to use the oven which is crazy. This dish is just made in a frying pan.

Robert Chaffee 190 degrees and until goes golden brown

Just make sure that you get all of the water out of the potatoes after grating. If you do not, even Mr Roux would not be able to make a rosti.

@@darranbeal5947 rosti is made with boiled potatoe leftover from the night before.

@@tdb5318 Sorry but a real Rosti is made from raw potatoes. Using cooked potatoes is for cooks who are not confident about cooking the centre of the Rosti before the outside is burnt, and gives a far inferior taste and texture. I hope this helps. 🙂

@@darranbeal5947 thank you very much for saving us from preparing our swiss national dish wrong. Unbelievable that we've been doing classic rösti wrong for the last 200 years.

@@tdb5318 Well that's the Swiss for you. If it doesn't have a clock in it you're hopeless.

Exactly!

I had an identically the same experience as you.

And a lot of unnecessary butter...

É Caoimhe DUH

Damn. I was wondering if is was those potatoes SMDH. Marcus is dreadfull.

My presentation skills on point and I’m not Michelin star chef YET 🤣

Lol

why did he get fired over potatoes??

Video is from Albert Bartlett, the potato seller...

Anyway, this is just a promotional recipe that a home cook can manage. It bears no relation to what he serves in his restaurant.

Peter Stratten Desire is just one variety of red potato. There are loads of them out there.

Yes thank you for that Andrea - While I understand that "now" there are a multitude of Pink/Red potatoes about, when I was at catering college back in the 1960/70"s "Disireé were the only Red potato available at that time, that is what I was saying not disputing that there are others around now.

Peter Stratten other varieties have always been available. Not sure what your point is.

No they haven't thats my point - and the way these are advertised as the only red potato

Anyway can't be bothered to waste any more time in useless banter - Andrea - Happy christmas

So make a better video Neil, and stop bloody complaining.