Food recipes
Rosti
Rosti Ingredients: potatoes, raw, skin butter, without salt oil, olive, salad or cooking Directions: In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Dr...
Rosti
Ingredients:
potatoes, raw, skin
butter, without salt
oil, olive, salad or cooking
Directions:
In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes.
Drain potatoes in a colander and cool.
Chill potatoes, covered, at least 4 hours and up to 2 days.
Peel potatoes.
Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl.
Season potatoes with salt and pepper, tossing mixture with a fork.
In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides.
Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake.
Reduce heat to moderately low and cook rosti until underside is golden brown, 10 to 12 minutes.
Slide rosti onto a large plate.
Invert another large plate over rosti and invert rosti onto it.
(Browned side of rosti should be on top.)
In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides.
Slide rosti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.
Slide rosti onto a serving plate and cut into wedges.
Ingredients:
potatoes, raw, skin
butter, without salt
oil, olive, salad or cooking
Directions:
In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes.
Drain potatoes in a colander and cool.
Chill potatoes, covered, at least 4 hours and up to 2 days.
Peel potatoes.
Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl.
Season potatoes with salt and pepper, tossing mixture with a fork.
In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides.
Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake.
Reduce heat to moderately low and cook rosti until underside is golden brown, 10 to 12 minutes.
Slide rosti onto a large plate.
Invert another large plate over rosti and invert rosti onto it.
(Browned side of rosti should be on top.)
In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides.
Slide rosti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.
Slide rosti onto a serving plate and cut into wedges.