Baked Rösti Potatoes Recipes

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ROSTI POTATOES



Rosti Potatoes image

Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

3 1/2 pounds (about 10) Yukon gold potatoes, peeled and placed in cold water
Coarse salt and freshly ground pepper
1/4 cup Clarified Butter for Potatoes

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.

BAKED RöSTI POTATOES



Baked Rösti Potatoes image

These Baked Rösti Potatoes look elegant enough to serve to company but are weeknight-quick to prepare, thanks to shredded cheese and hash browns.

Provided by My Food and Family

Categories     Dairy

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

2 Tbsp. butter
2 pkg. (20 oz. each) refrigerated shredded hash browns
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup flour
1 small onion, finely chopped
1/2 tsp. black pepper
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Spray bottom and sides of 13x9-inch baking dish with cooking spray. Combine all remaining ingredients except egg. Add egg; mix lightly. Press onto bottom of baking dish.
  • Bake 45 to 50 min. or until golden brown.
  • Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 1 g, Protein 2 g

OVEN-BAKED RöSTI CAKE



Oven-baked rösti cake image

Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish

Provided by Emma Lewis

Categories     Dinner, Side dish

Time 1h50m

Number Of Ingredients 5

5 rashers streaky bacon
1 ½kg Maris Piper potato , peeled
5 tbsp olive oil
1 small onion
butter , for greasing

Steps:

  • Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
  • When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
  • Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

Nutrition Facts : Calories 352 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

POTATOES RöSTI



Potatoes Rösti image

Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride in homes all over Central Europe. In our home, few things raise bigger enthusiasm than the smell of rösti cooking when András walks through the door.

Provided by Sarah Copeland

Categories     Potato     Breakfast     Brunch     Side     Bake     Vegetarian     Dinner     Root Vegetable     Advance Prep Required     Mandoline     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 medium baking potatoes {Idaho or russet}, peeled {1 1/4 lb/570 g}
2 tbsp unsalted butter
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 tbsp rosemary leaves {optional}

Steps:

  • Preheat the oven to 400°F/200°C/gas 6.
  • Cut the potatoes into thin matchsticks using a julienne attachment on a mandoline or food processor. Or, cut into thin rounds and use a sharp knife to cut the rounds into strips {more time consuming, but it works!}
  • Heat the butter and olive oil in an 8-in/20-cm ovenproof cast-iron or non-stick frying pan, over medium heat. Add the rosemary to the potatoes, and season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are soft and a few pieces are brown. At this point, the potatoes should have settled into a round flat pancake.
  • Transfer the potatoes in the skillet to the hot oven to bake until the top and bottom are golden and crispy and the center is soft but cooked through, about 30 minutes. Remove from the oven and slide out of the pan onto paper towels/absorbent papers. Slide onto a baking sheet/tray and continue until the top and bottom are cooked to a deep golden brown, about 10 minutes more. Serve in wedges or whole on a plate in the middle of the table for breaking and nibbling.

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