Food recipes
Potato and Artichoke Rosti
Potato and Artichoke Rosti Ingredients: potatoes, raw, skin salt, table spices, pepper, black oil, olive, salad or cooking cheese, fontina artichokes, (globe or french), raw Directions: Heat oven to 400 degrees. Peel...
Potato and Artichoke Rosti
Ingredients:
potatoes, raw, skin
salt, table
spices, pepper, black
oil, olive, salad or cooking
cheese, fontina
artichokes, (globe or french), raw
Directions:
Heat oven to 400 degrees.
Peel and coarsely shred potatoes; pat dry with paper towels.
Toss with salt and pepper.
In nonstick 10 inch skillet with heat-safe handle, heat 1 tablespoon oil over medium heat.
Working quickly, add half of the potatoes, top with half of the cheese and layer on the artichokes, leaving 1/2 inch border of potatoes.
Cover with remaining potatoes, pressing down and patting to the edge of skillet.
Cook 10 minutes or until browned, gently shaking pan to keep pancake from sticking.
Carefully invert pancake onto a plate.
Add remaining tablespoon of oil to skillet, then slide pancake back into pan, uncooked side down.
Cook 10 minutes longer, gently shaking skillet from time to time.
Place skillet, uncovered, in oven.
Bake 20-25 minutes, or until potatoes are tender throughout.
Ingredients:
potatoes, raw, skin
salt, table
spices, pepper, black
oil, olive, salad or cooking
cheese, fontina
artichokes, (globe or french), raw
Directions:
Heat oven to 400 degrees.
Peel and coarsely shred potatoes; pat dry with paper towels.
Toss with salt and pepper.
In nonstick 10 inch skillet with heat-safe handle, heat 1 tablespoon oil over medium heat.
Working quickly, add half of the potatoes, top with half of the cheese and layer on the artichokes, leaving 1/2 inch border of potatoes.
Cover with remaining potatoes, pressing down and patting to the edge of skillet.
Cook 10 minutes or until browned, gently shaking pan to keep pancake from sticking.
Carefully invert pancake onto a plate.
Add remaining tablespoon of oil to skillet, then slide pancake back into pan, uncooked side down.
Cook 10 minutes longer, gently shaking skillet from time to time.
Place skillet, uncovered, in oven.
Bake 20-25 minutes, or until potatoes are tender throughout.