Potato Rosti
Instructions:
The simplest skillet potato cake—you don’t even have to
peel the potatoes. And it’s delicious warm or at room
temperature, which buys you a few minutes for getting
the rest of dinner on the table.
Other vegetables you can use: beets or any other root
vegetable or any winter squash.
2 pounds all-purpose potatoes
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil or butter, plus more
as needed
MAKES: 4 servings
TIME: 20 minutes
- Scrub the potatoes and peel them if you like. Grate them in a food processor or by hand; drain well in a colander or strainer. Heat a large skillet, preferably nonstick or cast iron, over medium heat.
- Toss the potatoes in a bowl with a generous sprinkling of salt and pepper; put 2 tablespoons of the oil or butter in the skillet and heat until it begins to turn nut brown. Put the potato mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the potato cake is nicely crisp, 6 to 8 minutes.
- Slide the cake out onto a plate, top with another plate, and invert the plates. Add a little more oil or butter to the pan and slide the cake back in (see the illustration at right). Continue to cook, adjusting the heat if necessary, until the second side is browned, 5 to 10 minutes.
- Cut into wedges and serve.
- Latkes.
- Small patties are traditional, but if you’re short on time, make one big pancake: Use starchy potatoes and add a medium onion, 2 lightly beaten eggs, and 2 tablespoons plain bread crumbs or matzo meal. Grate the onion along with the potatoes and then mix in the eggs and bread crumbs and sprinkle well with salt and pepper. Use a neutral oil, like grapeseed or corn, for cooking. Proceed with the recipe, forming pancakes by spooning the mixture into the hot oil or butter and adding more fat as necessary.