Rösti Style Potato Latkes With Rosemary And Brown Butter Applesauce Recipes

POTATO ROESTI

Steps:

• Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
• In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

RöSTI-STYLE POTATO LATKES WITH ROSEMARY AND BROWN BUTTER APPLESAUCE

Steps:

• Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
• Coarsely grate potatoes into large bowl. Melt butter in large ovenproof castiron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes. Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture). DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature.
• Preheat oven to 450°F. Melt 4 tablespoons usli ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
• Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
• Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.
• Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

RöSTI

Steps:

• Grate potatoes and squeeze out excess liquid.
• Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
• Cook until golden brown, about 10 minutes, adjusting heat as necessary.
• Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
• Continue cooking until browned all over, turning again if necessary.
• Garnish with chopped fresh parsley.

POTATO LATKES WITH HOMEMADE APPLESAUCE

Steps:

• TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
• Stir together potato, eggs and next 4 ingredients until blended.
• Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
• TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
• Process apple mixture in a blender until smooth. Yield: 10 cups.

ROSEMARY AND BROWN BUTTER APPLESAUCE

Steps:

• Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
• Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins. Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature or rewarm before serving.

RöSTI (SWISS POTATO CAKE WITH ONION)

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.