Swiss Potato Roesti Cooks Illustrated Food

ROSTI POTATOES

Rosti Potatoes image

Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 3

Ingredients

3 1/2 pounds (about 10) Yukon gold potatoes, peeled and placed in cold water
Coarse salt and freshly ground pepper
1/4 cup Clarified Butter for Potatoes

Steps:

Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

SWISS POTATO ROESTI - COOK'S ILLUSTRATED

Swiss Potato Roesti - Cook's Illustrated image

Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).

Provided by swissms

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs yukon gold potatoes, peeled (3-4 medium)
1/2 teaspoon salt
1 teaspoon cornstarch
ground black pepper
4 tablespoons unsalted butter

Steps:

Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.

Nutrition Facts : Calories 252.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 299.1, Carbohydrate 34.9, Fiber 3.1, Sugar 1.5, Protein 3.3

POTATO ROESTI

Potato Roesti image

Provided by Alton Brown

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound Yukon gold potatoes, chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper

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.

RAITA (COOK'S ILLUSTRATED)

Raita (Cook's Illustrated) image

Make and share this Raita (Cook's Illustrated) recipe from Food.com.

Provided by DrGaellon

Categories Chutneys

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup plain yogurt
2 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
table salt, to taste
cayenne pepper, to taste

Steps:

Stir all ingredients together. Refrigerate until needed.

Nutrition Facts : Calories 161.3, Fat 8.1, SaturatedFat 5.1, Cholesterol 31.9, Sodium 127.9, Carbohydrate 13.6, Fiber 1, Sugar 11.7, Protein 9.4

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