Best 5 Rösti Potatoes With Peppers And Onions Recipes

RöSTI POTATOES WITH PEPPERS AND ONIONS

Steps:

• Melt margarine in 12-inch nonstick skillet over medium heat. Add onion and bell pepper; cook and stir 2 minutes.
• Add potatoes. Sprinkle with seasoned salt and pepper; mix well. Spread mixture evenly and firmly in skillet. Cover; cook over medium heat for 6 to 8 minutes or until golden brown on bottom.
• Stir potatoes; press evenly and firmly in skillet. Cover; cook an additional 4 to 6 minutes or until golden brown on bottom. Stir again if necessary. Cook until potatoes are cooked and mostly golden brown. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.

ROASTED POTATOES WITH BELL PEPPERS AND ONIONS

Steps:

• Preheat the oven to 425°F.
• Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
• Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
• Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
• Calories: 182
• Total Fat: 6g
• Protein: 2g
• Carbohydrate: 31g
• Cholesterol: 0mg
• Sodium: 9mg

POTATO ROESTI

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.

RöSTI (SWISS POTATO CAKE WITH ONION)

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
• Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
• Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
• Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
• Cook until underside is golden brown, about 5 minutes.
• Transfer to a cutting board and cut into 6 wedges.

POTATOES AND PEPPERS

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.