Rosti (Roosh-tee)

By nlhartman

A cross between a potato latke and hash browns, rosti is a fried potato dish from Switzerland. It is often served as an accomplaniment to other dishes. When prepared in a frittat pan, the rosti emerges golden brown and crisp on both sides.

Ingredients

• 1 lb. yukon gold potatoes, peeled and shredded
• 1 3/4 t. all-purpose flour
• 1/2 t. salt
• 3 oz. Gruyere cheese shredded
• 1 bunch green onions, white and light green portions thinly sliced , and dark green portion thinly sliced for garnish
• Freshly ground pepper, to taste
• 4 T. (1/2 stick) unsalted butter

Details

Preparation time 20mins

Preparation

Step 1

Put the potatoes in a large bowl, add cold water to cover and soak for 5 minutes. Drain the potatoes in a colander, then rinse under running water and drain again. Lay a clean kitchen towel over a bowl, place the potatoes in the towel and wring out as much moisture as possible. Transfer the potatoes to a clean bowl. Add the flour, cheese, and the white and light green portions of the onions and stir to combine. Season with pepper.

In the deep half of a frittata pan over medium heat, melt 2 T. of the butter. Add the potato mixture in an even layer. Place the shallow half of the frittata pan upside down on top of the deep pan. Cook, covered, until the potatoes are tender and the underside is well browned and crisp, about 10 minutes.

Remove the shallow pan, set it over medium heat and melt the remaining 2 T. butter. Place the shallow pan upside down on top of the deep pan and flip the rosti into the shallow pan. Set over medium heat and cook, covered until the other side is well browned and crisp, about 9 minutes.

Remove the pan from the head and let the rosti stand for 3 minutes, then slide it onto a serving plate. Garnish with the green portions of the onions and cut into wedges.