Potato Roesti

By rsaitz

Ingredients

• Variation:
• 2 pounds Yukon Gold potatoes (about 4 medium), peeled
• Salt and pepper
• 3 tablespoons unsalted butter
• 10 oz Mushrooms sliced
• 1 cup grated Gruyere Cheese
• 1/2 T fresh chopped Rosemary

Details

Servings 1
Adapted from boston.com

Preparation

Step 1

Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes. In a colander, briefly rinse the grated potatoes under cool running water. Spread a clean kitchen towel on work surface, place the potatoes in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes into a large bowl, break up with a wooden spoon, add 3/4 teaspoon salt and pepper to taste, and stir to mix well.

In a medium (preferably 10-inch) nonstick skillet over medium heat, melt 1½ tablespoons of the butter and heat until it stops foaming. Add the potato mixture, spread it into an even layer covering the bottom of the pan, and with a heat-proof flexible spatula, press on the potatoes to form a compact cake. Cover the skillet and cook until the edges of the roesti begin to turn translucent and the bottom is golden brown, about 7 minutes. Shake the skillet to loosen the roesti (or carefully work with the spatula to loosen, if necessary).

Place a large plate over the skillet, and, using potholders to protect your hands, keep pressure on the plate with one hand while you swiftly flip the skillet to invert the roesti onto the plate. Return the skillet to the burner, add the remaining 1½ tablespoons of the butter, and swirl the skillet to coat thoroughly. Slide the roesti back into the pan, uncooked side down. Gently shake the skillet to center the roesti, run the spatula around the edges to tuck and neaten them, and continue cooking, shaking the pan occasionally, until the potatoes are cooked through and the bottom of the roesti is golden brown, about 7 minutes longer. Remove the skillet from the heat and allow the roesti to cool for 5 minutes. Slide the roesti onto a serving plate or cutting board, cut into wedges, and serve at once.

Variation

Mushroom, Gruyere, and Rosemary Roesti In a medium (preferably 10-inch) nonstick skillet set over medium heat, melt 1 tablespoon of butter and heat until it stops foaming. Add 10 ounces of thinly sliced mushrooms, a pinch of salt, and pepper to taste, and cook, stirring often, until liquid evaporates and mushrooms brown, about 8 minutes. Remove the mushrooms to a medium bowl and set aside, and wipe the skillet clean.

Follow the recipe for Roesti, adding the cooked mushrooms, 1 cup of grated gruyere cheese, and ½ teaspoon of minced fresh rosemary to the grated potato mixture.

Note: This variation is also great with sharp cheddar, fontina, or havarti. Make the roesti even heartier by adding crumbled cooked bacon or finely diced cured ham to the potato mixture.