Rosti Di Patate Benedetta Rossi Food

RöSTI

Rösti image

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

Ingredients

About 2 pounds potatoes
2 tablespoons butter
parsley for garnish

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

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