I had this for the first time today. a tastey and simple dish it seems. I had it with like a bbq chicken sauce thing. Gonna try to make it tonight. The in "the morning and night" thing with this recipe im sure can be avoided. and extra ingridients are prolly possible.
Rosti
Night before:Parboil potful of peeled pototoes about 20 minutes. Cool somewhat and grate with box grater. Chop finely one onion. Grate a cup or two of Swiss cheese.
In the morning:Melt a couple tablespoons of butter with equal oil. Add potato-onion-cheese mixture. Salt well and grate pepper. Fry over med-high heat, lifting the browned bottoms up and flipping, to distribute browned, crunchy areas evenly, without mushing the potato gratings. When evenly browned (about 15 minutes), press tightly into pan. Sprinkle a few tablespoons of water on top and cover. Cook about 15 minutes more, med heat.
To serve, flip onto dish or onto small cutting board, crunchiest side up. Cut into wedges. Serve two wedges per plate (overlapping just be be decorative).
We serve this with an asparagus fritata, a vegetarian meal.
Tuesday, March 18, 2008
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3 comments:
You can do these all as sequential steps, parboiling a day in advance is unnecessary. Just get a tub of ice water to stop the potatoes from cooking through once you've parboiled them. When they've cooled you can proceed with the other steps.
thanks for the tip. im a rosti newbie.
Not dissimilar from latkes, or 'potato cakes' or 'potato pancakes'. Proving, once again, that the humble spud is an über tüber, and that I'm a nerd.
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