OVEN-BAKED ROSTI CAKE
This Rosti Cake is a nice alternative to boiled or roasted spuds.
Categories freeze ahead side dish Freezer feasts potato Rosti garlic onion
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 200°C (180°C fan) mark 6. Line a 20.5cm (8in) cake tin with one large piece of baking parchment. Peel and coarsely grate the potatoes. Pile the grated potato on to a clean tea towel, gather up the corners and squeeze out as much moisture as you can.
- Empty the squeezed potato into a large bowl and mix in the flour, egg, crushed garlic, grated onion, melted butter and plenty of seasoning. Pile mixture into the lined tin and push down to level the surface. Cover with aluminium foil and cook for 30min. Remove foil and cook for a further 20min or until rosti is crispy and brown on top - the exact time needed can vary depending on the depth of the tin.
- Leave the rosti to settle in the tin for 5min, then transfer to a serving plate. Serve in slices.
Nutrition Facts : Calories 245 calories
OVEN-BAKED RöSTI CAKE
Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
- When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
- Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.
Nutrition Facts : Calories 352 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
HERBED RöSTI POTATO CAKE
Provided by Alexis Touchet
Categories Herb Potato Side Broil Fry Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Thyme Christmas Eve Butter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
- Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
- Chill potatoes on a plate, uncovered, at least 8 hours.
- Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
- Heat oven to 375°F with rack in middle.
- Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.
- Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
- Remove lid, then bake potato cake, uncovered, 10 minutes.
- Brush top of potato cake with remaining 2 tablespoons butter.
- Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
- Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
- Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
- Cut into wedges and serve.
RöSTI (SWISS POTATO CAKE WITH ONION)
In Zurich, a German-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate. Special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From Gourmet Magazine.
Provided by Sandi From CA
Categories Potato
Time 11h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
- Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
- Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
- Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
- Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
- Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
- Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
- Cook until underside is golden brown, about 5 minutes.
- Transfer to a cutting board and cut into 6 wedges.
Nutrition Facts : Calories 214.6, Fat 12.3, SaturatedFat 5.5, Cholesterol 20.3, Sodium 296.9, Carbohydrate 24.8, Fiber 2.3, Sugar 1.8, Protein 2.4
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