Potato Rosti

By taniaf

Ingredients

• 4 lbs Yukon Gold potatoes, peeled
• 2 tbsp salt
• ground pepper
• 1/2 cup extra virgin olive oil
• sour cream, for serving

Details

Servings 8

Preparation

Step 1

Shred potatoes on large holes of a box grater. Wrap in paper towels to squeeze out liquid. Toss with salt and pepper in a medium bowl.
Preheat oven to 400 degrees. Heat 3 tbsp oil in a 12-inch ovenproof nonstick skillet over medium heat. Spread shredded potatoes evenly in skillet, press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edges to loosen, spoon 2 tbsp oil around edges. Cook until underside is golden and crispy, 10-15 minutes more. Run spatula around edge to loosen, invert onto a plate.
Add rest of oil to skillet (3 tbsp). Return rosti to skillet, golden side up, pressing gently to flatten. Cook, shaking occasionally to loosen, until underside is golden, about 20 minutes. Transfer skillet to oven, bake 10-15 minutes. Return to plate, cut into wedges. Serve with sour cream.