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
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.
ROSTI (CAN BE GLUTEN-FREE)
An all time favourite from Switzerland. Easily made gluten-free by using a gluten-free flour and ensuring that any herbs or seasonings used are also gluten-free . You can also add in some grated carrot, zucchini or cheese if you wish
Provided by Jubes
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate potatoes. Place the grated potatoes into a clean kitchen tea-towel and gently squeeze them to remove any excess moisture from the potatoes.
- Place the potatoes into a mixing bowl and add all remaining ingredients. Mix well.
- Heat vegetable oil (or other oil of your choice) in a large pan or skillet over a medium to high heat.
- Drop spoonfuls of the potato mixture in to the hot oil. Check one first and if the mixture does not hold shape -- blend in some extra flour to the remaining mixture.
- Cook approx 15 minutes, turning halfway through cooking. When cooked the rosti should be golden brown on both sides and cooked all the way through.
Nutrition Facts : Calories 212.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 322.2, Carbohydrate 43.7, Fiber 5, Sugar 1.8, Protein 6.8
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.
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- Finely dice the onion and soften in saucepan, over a medium heat, until translucent. Then transfer the cooked onion to a large mixing bowl.
- There is no need to peel the potatoes, simply give them a good wash and then grate them (on the large grater setting) directly into the mixing bowl on top of the onion. Season with a pinch of salt and a good grinding of black pepper and mix well.
- Now grate the cheddar cheese into the bowl and give everything a really good stir to ensure the potato, onion and cheese are evenly mixed.
- Add the knob of butter to a large frying pan and place over the a medium heat. Use you hands to shape the rosti mix into balls, then place 3-4 at a time into the pan (depending on how big your frying pan is) and press down with a spatula. You want them to be roughly 10cm across. Fry on the first side for 2 minutes, then press down with the spatula, before cooking for another 3 minutes - this will ensure the melted cheese binds everything together. Then flip and cook for 5 minutes on the other side, until both sides of the rosti are golden and crisp.
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