RöSTI
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Grate potatoes and squeeze out excess liquid.
- Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
- Cook until golden brown, about 10 minutes, adjusting heat as necessary.
- Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
- Continue cooking until browned all over, turning again if necessary.
- Garnish with chopped fresh parsley.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY POTATO AND LEEK GRATIN
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Thanksgiving Entertaining Winter Side Casserole/Gratin Potato Leek Milk/Cream Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
- Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
- Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
- Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
- Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
- Do Ahead
- Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
GIANT ROSTI
This traditional recipe from the Alps is essentially an enormous potato pancake. You'll have the best results if you use a nonstick pan.
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a large bowl, stir together grated potatoes and onion, and season, to taste, with salt and pepper.
- Melt 2 tablespoons of the butter in a 9-inch nonstick frying pan over medium-high heat. When bubbles subside, add the potato mixture and tamp down to spread into an even layer. Place a piece of foil over the top of the potatoes, then weight them down by placing a heavy plate on top that is slightly smaller in diameter than the pan. Cook, undisturbed, until the bottom is well-browned, about 15 minutes. Lift an edge of the potatoes with a spatula to check.
- To flip, remove plate and foil. Invert the plate over the top of the potato cake and, holding the pan and plate together with oven mitts, flip the whole operation so the potato cake lands on the plate. Melt remaining butter in the frying pan, then slide the cake, uncooked side down, back into the pan. Replace the plate and foil on the top, as before, then cook until underside is brown and crispy, about 10 more minutes. Remove plate and foil and slide cake onto a serving plate. Cut into wedges and serve plain or with sour cream and chives or green onion.
More about "giant potato and leek rosti recipes"
GIANT VEG ROSTI | VEGETABLE RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
Servings 4Total Time 55 minsCategory BreakfastCalories 335 per serving
- Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater.
- Add a good pinch of sea salt, toss and scrunch it all together, then leave for 5 minutes.Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and black pepper in a medium bowl and put aside.Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.
- Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
- Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm).
GIANT POTATO RöSTI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4/5 (3)Total Time 1 hr 40 minsCategory Gluten-Free Christmas RecipesCalories 286 per serving
- Put a large glug of olive oil and a large knob of butter in a frying pan over a low-medium heat. When hot, add the onions and garlic and cook for 15-20 minutes until soft, sweet and golden. Add the thyme for the last few minutes. Cool slightly.
- Meanwhile heat the oven to 200°C/180°C fan/gas 6. Grate the potatoes on a box grater and wrap in a clean tea towel. Press it hard against the side of the sink for a few minutes to squeeze out as much liquid as you can.
- Grease a 23cm short-sided cake tin (see tip) with a removable base (not a springform tin, from which the rösti would be difficult to remove). Put the squeezed grated potato in a large mixing bowl with the cooled onion mixture, together with the salt, eggs, chives and some freshly ground black pepper. Mix well with your hands and put in the cake tin (don’t pack it down too tightly). Cook the rösti for 1 hour, then remove, dot the 30g butter over the surface and put back in the oven for another 15 minutes or until golden brown on the top. Remove from the tin and serve straightaway or just warm.
POTATO AND LEEK ROSTI | THE VEGAN SOCIETY
From vegansociety.com
POTATO ROSTI (SWITZERLAND POTATO PANCAKE) - POSH JOURNAL
From poshjournal.com
POTATO ROSTI | RECIPETIN EATS
From recipetineats.com
TRADITIONAL SWISS ROSTI (POTATO FRITTER) ~ WHOLE 30 | THE …
From theorganickitchen.org
POTATO RöSTI | THE VEGAN SOCIETY
From vegansociety.com
POTATO AND LEEK ROSTI - FILIPPO BERIO
From filippoberio.co.uk
LEEK AND POTATO ROSTI - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
OVEN ROASTED LEEKS AND POTATOES (AIR FRYER OPTION) - COTTER CRUNCH
From cottercrunch.com
POTATO ROSTI | BREAKFAST RECIPES | GOODTO
From goodto.com
GIANT POTATO AND LEEK ROSTI – RECIPES NETWORK
From recipenet.org
ROSTI POTATOES WITH MELTED LEEKS AND GOAT CHEESE
From domesticate-me.com
EASY CHEESE, ONION AND POTATO ROSTI RECIPE - SAVE THE STUDENT
From savethestudent.org
LEEK & BACON POTATO RöSTI | RED BARN MARKET
From redbarnmarket.ca
SWISS-STYLE POTATO AND LEEK RöSTI RECIPE - HOME CHEF
From homechef.com
LEEK AND PANCETTA POTATO ROSTI RECIPE - RECIPEZAZZ.COM
From recipezazz.com
LEEK ROSTI | EMERILS.COM
From emerils.com
You'll also love