Potato Rosti

Good day, happy Spring! My name is Michael Harris, resident of South Marysburgh, contributing to the Food To Share blog for the first time. Our mission here is to help folks to eat, and cook, economically, healthily, and deliciously!
I was just planting out my own red potatoes (Norlands) in the garden yesterday. And thinking what a wonderful, easy-to-grow and easy-to-love vegetable is the potato. Looking forward to the harvest, and all the wonderful ways to cook a potato.
Meanwhile, this week red potatoes are on sale at No Frills – $3.97 for 10 pounds! The first thing that came to my mind was latkes, the traditional northern European jewish potato pancakes. But then while looking for recipes I came across Rosti, an even simpler version. (And I love simple! Often the simplest foods are the best!) Rosti is Swiss in origin, and is different from latkes in two ways: fewer ingredients, and one large pancake instead of small ones. So this morning for breakfast I made Rosti. It was very easy, and very good! Here is the recipe I used:

Potato Rosti, serves four

2 pounds (about 5 medium) potatoes

Salt and freshly ground black pepper

2-4 tablespoons olive oil or butter

Wash the potatoes. Peeling is optional, but trim out any eyes. Grate, in a food processor if you have one, or by hand. In either case, use a medium grater size. Add salt (1/2 to 1 tsp), toss in a bowl, and then drain the grated potatoes in a sieve or colander to remove excess potato juice.

Heat a large (12 inch if you have one) skillet over medium heat. Add the oil or butter. Give the grated potatoes a squeeze to remove more liquid. Season with pepper, and toss. When the oil or butter are nice and hot, add the potato mixture to the pan to fill it to about 1/2 inch thick. Pat it down with a spatula, and let it cook until the bottom is getting crispy, about 6-8 minutes.

To flip, cover the pan with a plate, turn the whole thing over, then slide it back into the pan to cook on the other side for another 5 minutes or so. The outside should be brown and crispy, the inside tender, moist, and well cooked. Serve as-is, or with sour cream, or hot sauce, or ketchup.

Note that this is the first time I made rosti, and it was delicious! And easy! It could be served for breakfast, lunch or dinner. And this whole dish to serve four will set you back less than a dollar! Yipes! In addition, a reminder about potato nutrition – Good old carbohydrates, of course, but potatoes also have protein, and when the skins are left on, are a very good source of vitamin C and potassium.

Variations: This can be cooked as small individual cakes as well. Or if you want to make traditional latkes, add 2 eggs, a chopped onion, and 2 tablespoons bread crumbs to the potatoes before cooking.

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