POTATO RöSTI (OR BEET OR CARROT OR WINTER SQUASH)
This is a delicious and simple potato cake that can be enjoyed warm or at room temperature. This recipe was found in Mark Bittman's How to Cook Everything. Edit: I've added a step to resolve the problem of the potatoes turning brown after being grated.
Provided by Dreamer in Ontario
Categories Potato
Time 26m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrub potatoes well and peel them if you prefer, though it's not necessary.
- Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
- When you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
- Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food).
- Toss potatoes in a large bowl with a generous amount of salt and pepper.
- Heat large cast iron or nonstick skillet over medium heat (I like how cast iron browns food), add 2 tbsp of oil or butter to skillet and heat (until the butter begins to turn brown, if using).
- Put potato mixture into skillet, shape into a circle and press down with a spatula.
- Turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes).
- Slide potato cake onto a plate, top with another plate, invert plates.
- Add a bit more oil or butter to the skillet and slide the cake back inches.
- Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes).
- Cut into wedges and serve.
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Hamada Almaz
[email protected]I'm not a big fan of potatoes, but I actually really enjoyed these rösti. They were crispy and flavorful, and the addition of the cheese and herbs made them even better. I served them with a side of roasted vegetables and they were a delicious and sa
dominic lagat
[email protected]These rösti were a bit too time-consuming for my taste. I had to wait for the potatoes to cook twice, and then I had to fry them. It was worth it in the end, because they were delicious, but I don't think I'll be making them again anytime soon.
Saqi Saqi
[email protected]I'm always looking for new and exciting ways to cook potatoes, and this recipe definitely fit the bill. The rösti were crispy and flavorful, and the addition of the vegetables made them even more special. I served them with a side of grilled chicken
ELIOT WHITMORE
[email protected]I've never had rösti before, but I'm definitely a fan now! These were so easy to make and they turned out so delicious. The crispy exterior and fluffy interior were the perfect combination. I served them with a side of sour cream and applesauce, and
Jene Ul
[email protected]These rösti were a bit of a disappointment. The flavor was good, but the texture was too mushy for my taste. I think I might have grated the potatoes too finely. I'll try them again with a coarser grate next time.
mero prayas
[email protected]I'm a big fan of rösti, and this recipe definitely didn't disappoint. They were crispy, flavorful, and oh-so-satisfying. I especially loved the addition of the grated cheese, which added a nice gooeyness to the interior. Will definitely be making the
Nashima Kazi
[email protected]I made these rösti for breakfast this morning and they were a hit! My husband and kids loved them. The recipe was really easy to follow and the rösti turned out perfectly. I served them with eggs and bacon and they were the perfect start to our day.
Lukyamuzi Paul
[email protected]These were good, but not great. I found them to be a little bland. I think they could have used more seasoning. The texture was nice and crispy, but I wish there was more flavor.
Robel Kifle
[email protected]I'm not sure what went wrong, but my rösti turned out really dry. I followed the recipe exactly, but they just didn't seem to cook all the way through. Maybe I didn't use enough oil? I'll have to try them again and see if I can get them right.
Seme Moni
[email protected]These rösti were a bit too oily for my taste. I think I might have used too much butter. Other than that, they were pretty good. The flavor was nice and they were crispy on the outside. I'll try them again with less butter next time.
Joey Mccrary
[email protected]I followed the recipe exactly and my rösti turned out amazing! They were crispy on the outside and soft on the inside. The flavor was perfect, with just the right amount of herbs and spices. I served them with sour cream and chives, and they were gon
Michael Amato
[email protected]My mom used to make potato rösti when I was growing up, and this recipe brought back so many fond memories. The rösti were crispy and flavorful, just like I remembered them. I served them with applesauce and a side of bacon, and they were a hit with
Tej Kumar Basnet
[email protected]5/5 stars! These were absolutely delicious. The combination of the crunchy exterior and the tender-fluffy interior was just perfect. Adding the grated parmesan cheese to the potato mixture was a brilliant idea that took these rösti to the next level.
Diego Pariseño
[email protected]OMG! I am seriously obsessed with these potato rösti! They're crispy and golden brown on the outside, fluffy and soft on the inside and so, so flavorful. The recipe was really easy to follow and it turned out perfectly. Served with fried egg and salm