In der Ottolenghi Test Kitchen wird der Rösti mit Frischkäse, Dillgurke und allesgewürz veredelt. Die knusprige Kartoffelrösti wird mit cremigem Frischkäse, würzigen Dillgurken und einem Hauch von allem Gewürz geschichtet, um ein leckeres und befriedigendes Frühstück zu kreieren. Diese Kombination aus Geschmacksnoten und Texturen ist ein Genuss für den Gaumen und wird sicherlich den Appetit für den Tag anregen.

Rösti with cream cheese, dill pickle and everything seasoning | Ottolenghi Test Kitchen

Phew, what a journey watching Yotam Ottolenghi make his pod potato rosti with an everything seasoning. From preparing the pickles to making the rosti and the cream cheese, this recipe has all the elements of a classic Jewish deli dish with an Ottolenghi twist.

As Yotam grates the potato, the texture of the vegetable is evident with the liquid squishing out. He explains that he wants to get rid of some of that liquid to allow the potato to crisp up properly. He mixes together the grated potato, salt, pepper, and panko breadcrumbs before frying it in ghee on medium heat.

As the rosti fries, Yotam moves on to make the pickle. Sliced cucumbers, blanched mustard seeds, rice wine vinegar, sugar, and salt combine to create a tangy and slightly sweet pickle. To this, he adds some thinly sliced red onion and dill, elevating the condiment from ordinary to extraordinary.

Yotam doesn’t stop there. He also mixes together a homemade everything seasoning with sesame seeds, onion granules, garlic powder, nigella seeds, and Allepo chili. He emphasizes the versatility of the seasoning, explaining that it can be used on roasted vegetables, salads, or even eggs.

The last component of the dish is the cream cheese mixed with thinly sliced spring onions. Yotam explains that this combination is the perfect contrast to the crispy rosti.

As Yotam flips over the rosti, we can hear the excitement in Verena’s voice. Her enthusiasm increases as she smells the aroma coming from the kitchen. When Yotam finally plates up the rosti, Verena is impressed by the golden brown color and the perfectly crispy texture.

The final result is a stunning plate of potato rosti topped with a tangy pickle, creamy spring onion cream cheese, and a generous sprinkling of everything seasoning. The combination of flavors and textures is mind-blowing, and Verena’s reaction is proof that Yotam has hit the mark.

In conclusion, Yotam Ottolenghi’s pod potato rosti with an everything seasoning is a dish packed with flavor, texture, and creativity. With each component highlighting a different ingredient, it’s evident that the dish is made with attention to detail and a genuine love for food. So next time you’re looking to impress your guests, whip up this dish and prepare for the wow factor.
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