lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, February 25, 2015

Potato Rosti

Potato Rosti
This was way easier than I thought it would be to make. Yes, there was lots of grating and squeezing, but in the end, it was all worth it. At least I thought so. Miss F stood firm in her no potato stance, even though she has recently started eating tator tots, and this is just like one big tator tot. I had the perfect little iron skillet to accommodate the rosti, but it could be easily made in a larger skillet, just don't fill the whole thing with grated potatoes. Thanks to Fine Cooking for the recipe.
Potato Rosti

1 pound potatoes (Yukon Golds or russets are best)
1 ½ teaspoons salt
¼ teaspoon freshly ground black pepper
3 tablespoons vegetable for frying; more as needed

Peel the potatoes and grate them, using the large holes of a box grater or the food processor. Put the grated potatoes in a large bowl, stir in the salt and pepper. Let the potatoes rest for five minutes. Working in small batches, squeeze out as much liquid as possible and transfer them to a second bowl.

Heat an 8 inch skillet over medium high heat. Add the oil, about 1/8 inch deep. Add the potatoes to the center of the pan by the fistful, squeezing out more liquid if possible before dropping them into the oil. Work quickly to cover the entire pan with potatoes, making about a ½ inch thick layer of potatoes. Cook until the potatoes are golden brown, about 12 to 16 minutes. Flip the rosti in the pan or onto a plate and return to the pan. Cook for another 6 to 8 minutes, then transfer to a cooling rack. Cut into wedges when ready to serve.
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1 comment:

Unknown said...

Shredded potatoes are my weakness. I need to get my hands on a smaller iron skillet!

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