Salt And Vinegar Rösti Recipes

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SWISS POTATO ROSTI WITH SALT AND VINEGAR



Swiss Potato Rosti with Salt and Vinegar image

Swiss Potato Rosti with Salt and Vinegar makes a nice side dish. Make it ahead and finish under the broiler. Recipe slightly adapted from Bon Appetit. Parboil and chill potatoes the day before to reduce prep time.

Provided by Cynthia

Categories     Side Dish

Time 1h

Number Of Ingredients 6

2 pounds russet potatoes, (peeled)
2 teaspoons Kosher salt
1 Tablespoon olive oil (plus additional for brushing on potato cake)
1 onion, (sliced thin)
1 1/2 teaspoons white vinegar ((not white wine vinegar))
1/2 teaspoons black pepper

Steps:

  • In a large pot of boiling, salted water, parboil peeled potatoes, just until knife pierces potato with some resistance, about 15 minutes. Drain and transfer potatoes to a baking sheet and chill until cold, about 30 minutes.
  • Pre-heat oven to 425 degrees F. Line 8" baking pan with parchment and brush with olive oil.
  • Toss onions with vinegar and 1 1/2 teaspoons kosher salt in a bowl and let sit about 5 minutes.
  • Grate the potatoes with a box grater or food processor. Mix onions and potatoes, black pepper and additional 1/2 teaspoon kosher salt together and press into baking pan. Press down potato mixture as tightly as possible. Bake at 425 degrees F. until potatoes are golden brown, about 45 minutes.
  • Heat broiler. Remove pan from oven and invert onto a wire rack. Place wire rack on a baking sheet to prevent drips and brush the bottom, (now the top) of the potato cake with 1 1/2 teaspoons olive oil. Broil rosti until top is golden brown. Remove from oven and flip over. Brush with additional olive oil, and brown opposite side.

SALT-AND-VINEGAR RöSTI



Salt-and-Vinegar Rösti image

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Provided by Claire Saffitz

Categories     Bon Appétit     Potato     Side     Thanksgiving     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 12 servings

Number Of Ingredients 7

4 pounds russet potatoes, peeled
1 tablespoon kosher salt, plus more
2 tablespoons olive oil, plus more
2 onions, thinly sliced
1 tablespoon distilled white vinegar
Freshly ground black pepper
Flaky sea salt

Steps:

  • Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15-20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes.
  • Place racks in highest and lowest positions in oven; preheat to 425°F. Line two 8" cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5-10 minutes (massage gently to speed up process).
  • Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes.
  • Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact (a thin flexible spatula works well). Place on lower rack and bake until potatoes are very brown around the edges, 45-60 minutes. Remove rösti from oven; let cool slightly.
  • Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper (if potatoes stick, let cool slightly). Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown.
  • Do ahead
  • Potatoes can be parboiled 1 day ahead; once cold, cover. rösti can be made 3 hours ahead; store uncovered at room temperature (or keep warm in a 250°F oven up to 1 hour). Reheat in a 300°F oven for 10 minutes before serving.

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