It looks simple, but there is nowhere to hide with a rösti.
In this video, Chef Robbie Noble breaks down the exact technique behind the famous "Potato Puck" at RESIDENCE AT THE POTTER.
The result? Shattering crisp on the outside, creamy and chewy in the middle. It’s the ultimate comfort food, elevated by Michelin-star technique.
The Steps:
Steam potatoes (don't boil!) to 70%.
Chill, peel, and grate.
Mix with clarified butter & confit garlic oil.
Pan-fry until golden.
Finish in the oven.
Served with a sweetcorn puree (thickened with its own starch) and a sharp buttermilk gel.
📍 Eat this dish at RESIDENCE AT THE POTTER Melbourne.
Book your table: https://www.opentable.com.au/r/residence-parkville
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