Baked Rösti Potatoes Recipes

ROSTI 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.

POTATOES RöSTI

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.

BAKED ROSTI POTATOES

Steps:

• HEAT oven to 400ºF.
• BRUSH oil onto bottom and up sides of 13x9-inch baking dish.
• Combine all remaining ingredients except egg.
• Add egg; mix lightly.
• Press onto bottom of baking dish.
• BAKE 55 minute to 1 hour or until golden brown.
• LET stand 10 minute before cutting to serve.

HERBED RöSTI POTATO CAKE

Steps:

• Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
• Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
• Chill potatoes on a plate, uncovered, at least 8 hours.
• Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
• Heat oven to 375°F with rack in middle.
• Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.
• Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
• Remove lid, then bake potato cake, uncovered, 10 minutes.
• Brush top of potato cake with remaining 2 tablespoons butter.
• Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
• Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
• Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
• Cut into wedges and serve.