SALT-AND-VINEGAR RöSTI
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Provided by Claire Saffitz
Categories Bon Appétit Potato Side Thanksgiving Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 12 servings
Number Of Ingredients 7
Steps:
- Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15-20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes.
- Place racks in highest and lowest positions in oven; preheat to 425°F. Line two 8" cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5-10 minutes (massage gently to speed up process).
- Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes.
- Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact (a thin flexible spatula works well). Place on lower rack and bake until potatoes are very brown around the edges, 45-60 minutes. Remove rösti from oven; let cool slightly.
- Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper (if potatoes stick, let cool slightly). Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown.
- Do ahead
- Potatoes can be parboiled 1 day ahead; once cold, cover. rösti can be made 3 hours ahead; store uncovered at room temperature (or keep warm in a 250°F oven up to 1 hour). Reheat in a 300°F oven for 10 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
edith johnson
[email protected]This recipe was a bit too complicated for me. I ended up with a mushy rösti.
Praveen Purushu
[email protected]I'm not a huge fan of rösti, but this recipe was pretty good. The salt and vinegar added a nice flavor.
Chukwudi Okoli
[email protected]This rösti is so easy to make and it's always a crowd-pleaser. I highly recommend it!
S.m marufulislam
[email protected]I love the crispy texture of this rösti. It's the perfect side dish for a hearty meal.
Sk Omi
[email protected]I've made this rösti several times and it's always a success. It's a great way to use up leftover potatoes.
Elijah Lilly
[email protected]This is my go-to rösti recipe! It's always a hit with my family and friends. The salt and vinegar adds a nice touch of flavor.
Ogbonologbon TV
[email protected]Not a fan of this recipe. The rösti was bland and lacked flavor. I wouldn't recommend it.
Cassidy Shepard
[email protected]This rösti was easy to make and turned out delicious! I loved the crispy texture and the tangy flavor of the salt and vinegar.
Patrick Igeggi
[email protected]Overall, I thought this recipe was pretty good. The rösti was crispy and flavorful, but it was a bit too oily for my taste.
Katcy
[email protected]I'm not sure what I did wrong, but my rösti turned out dry and crumbly. Maybe I should have used less flour?
Zyanne
[email protected]This recipe was a disaster! The rösti turned out mushy and undercooked. I followed the instructions exactly, so I'm not sure what went wrong.
Caleb Kyle
[email protected]Meh. The rösti was bland and lacked flavor. I wouldn't recommend this recipe.
Mr Sk Techyoutube
[email protected]Not bad! The rösti was a bit too oily for my taste, but the flavor was good. I might try reducing the amount of oil next time.
Joanna Kilpimaa
[email protected]Wow! This rösti was a hit at our dinner party. Everyone loved the unique flavor and crispy texture. Definitely a keeper!
Chamidu Eshan
[email protected]Easy to make and turned out great! The rösti was crispy on the outside and fluffy on the inside. Perfect for a brunch or lunch.
Prosox
[email protected]Very tasty! I used apple cider vinegar instead of white vinegar and it gave the rösti a nice sweet and sour flavor. Highly recommend!
Sapana Sunuwar
[email protected]Absolutely delicious! The combination of salt and vinegar was spot on, and the rösti was perfectly crispy. Will definitely be making this again and again.
timon kipkorir
[email protected]Great recipe for a quick and easy weeknight dinner. The rösti turned out crispy and flavorful. Will definitely be making this again.
Oheneba David
[email protected]Loved the tangy twist that the salt and vinegar gave to this classic Swiss dish. Easy to follow instructions too. Highly recommend!
Md Zubair
[email protected]Fantastic rösti recipe! The salt and vinegar added a delightful flavor that perfectly complemented the crispy potato exterior and fluffy interior. Will definitely be making this again!