SAVE THE DAY RöSTI
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine potato and onion in a colander set over a bowl. Squeeze out excess liquid. Transfer to another bowl and toss with pepper, thyme and meat or fish.
- Melt 1 tablespoon each of the butter and oil in a 12-inch nonstick skillet until foam subsides. Add potato mixture, forming one big pancake, and flatten with the back of a spatula. Cook, without moving, over medium-low heat until underside is deep golden brown, 10 to 12 minutes. Carefully slide pancake onto a plate, cooked side down. Put another plate over it and invert pancake onto second plate. Melt remaining butter and oil in pan. Add pancake, uncooked side down. Cook until golden brown, 10 to 12 minutes.
- Slide onto a plate and sprinkle generously with salt. Serve immediately.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 400 milligrams, Sugar 1 gram, TransFat 0 grams
ROSTI
Steps:
- Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
- Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.
ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
SALT-AND-VINEGAR RöSTI
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
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.
RöSTI
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
ROESTI
This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.
Provided by Cindy Krafft
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 9h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
- Peel and grate the potatoes into a large bowl.
- Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 436.1 mg, Sugar 1.6 g
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