Swiss Potato Roesti Cooks Illustrated Recipes

Steps:

• 1. Peel potatoes and grate into a bowl. Using a hand grater with large holes is the traditional way
• 2. Melt 2-4 Tbsp. butter in an 8-inch non-stick pan. Add the grated potatoes about 1 inch deep and add salt to taste.
• 3. Cook over medium heat for 3 or 4 minutes, stirring occasionally to coat the potatoes evenly with butter. Pat the potatoes into a cake with a spatula and let cook for 10 minutes, uncovered. Cover and cook for another 5 to 10 minutes.
• 4. When the bottom of the potato cake is golden brown, place a plate, just slightly smaller than the pan, inverted over the potatoes. Then invert the pan, holding onto the plate. Remove the pan and set it back on the stove. Add another tablespoon of butter and let it melt.
• 5. Slide the Rosti back into the pan, golden side up, and cook about 15 minutes longer, pressing down once or twice to make the pancake stick together more. You can cover it to get the potatoes cooked in the middle, but remove the cover at least 5 minutes before the end so that your pancake is crispy on the outside.
• 6. Slide the Rosti onto plate and serve by cutting into wedges. Salt and pepper to taste.
• 7. NOTE: You may also add parsley, onions, nutmeg or ground paprika.

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.

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.

Steps:

• Peel the cooked potatoes and grate them through a coarse grater.
• Slice the onions into thin wedges.
• Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent.
• Add the grated potatoes and the salt and stir through.
• Fry while stirring them around in the pan for about 3 to 5 minutes.
• Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
• Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
• Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
• Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.