Potato Roesti Recipes

Steps:

• Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
• Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
• Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
• Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

Steps:

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
• Peel and grate the potatoes into a large bowl.
• Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Steps:

• Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
• Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
• Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
• Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
• Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
• Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
• Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.