Swiss Rosti Crisp And Golden Potatoes Food

SWISS ROSTI (CRISP AND GOLDEN POTATOES)

Steps:

• 1. Peel potatoes and grate into a bowl. Using a hand grater with large holes is the traditional way
• 2. Melt 2-4 Tbsp. butter in an 8-inch non-stick pan. Add the grated potatoes about 1 inch deep and add salt to taste.
• 3. Cook over medium heat for 3 or 4 minutes, stirring occasionally to coat the potatoes evenly with butter. Pat the potatoes into a cake with a spatula and let cook for 10 minutes, uncovered. Cover and cook for another 5 to 10 minutes.
• 4. When the bottom of the potato cake is golden brown, place a plate, just slightly smaller than the pan, inverted over the potatoes. Then invert the pan, holding onto the plate. Remove the pan and set it back on the stove. Add another tablespoon of butter and let it melt.
• 5. Slide the Rosti back into the pan, golden side up, and cook about 15 minutes longer, pressing down once or twice to make the pancake stick together more. You can cover it to get the potatoes cooked in the middle, but remove the cover at least 5 minutes before the end so that your pancake is crispy on the outside.
• 6. Slide the Rosti onto plate and serve by cutting into wedges. Salt and pepper to taste.
• 7. NOTE: You may also add parsley, onions, nutmeg or ground paprika.

SWISS POTATO ROESTI - COOK'S ILLUSTRATED

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.