Potato Rösti

Experience the simplicity and deliciousness of Potato Rösti, the ultimate skillet potato cake that requires minimal effort and no potato peeling. This versatile dish can be served warm or at room temperature, allowing you time to prepare the rest of your meal. You can even experiment with various vegetables, such as beets, root vegetables, or winter squash, to create exciting flavor variations.

MAKES: 4 servings

TIME: 20 minutes

INGREDIENTS:

• 2 pounds all-purpose potatoes
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil or butter, plus more as needed

GARNISHES FOR POTATO RÖSTI:

• Sour cream or crème fraîche
• Applesauce
• Minced chives or other fresh herbs, like parsley, mint, dill, or chervil
• Real Ranch Dressing
• Traditional Pesto or other herb sauce
• Homemade Mayonnaise or any of the variations
• Salsa Roja or Salsa Verde

INSTRUCTIONS:

1. Scrub the potatoes and peel them if desired. Grate the potatoes using a food processor or a hand grater. Drain the grated potatoes well in a colander or strainer.
2. Heat a large skillet, preferably non-stick or cast iron, over medium heat. Toss the grated potatoes in a bowl with a generous sprinkling of salt and pepper.
3. Add 2 tablespoons of olive oil or butter to the skillet and heat until it begins to turn nut brown. Place the potato mixture into the skillet, shaping it into a nice circle, and press it down with a spatula.
4. Turn the heat to medium-high and cook the potato cake, shaking the pan occasionally, until the bottom becomes nicely crisp, approximately 6 to 8 minutes.
5. Slide the potato cake out onto a plate, top with another plate, and invert the plates. Add a little more oil or butter to the pan, then slide the cake back in. Continue cooking, adjusting the heat if needed, until the second side is browned, taking around 5 to 10 minutes.
6. Cut the potato rösti into wedges and serve.

VARIATIONS:

Latkes:

• If you prefer smaller portions, make traditional Latkes. Use starchy potatoes and include a medium onion, 2 lightly beaten eggs, and 2 tablespoons of plain bread crumbs or matzo meal.
• Grate the onion along with the potatoes and mix in the eggs and bread crumbs, seasoning well with salt and pepper.
• Use a neutral oil, such as grapeseed or corn, for cooking. Proceed with the recipe, forming small pancakes by spooning the mixture into the hot oil or butter and adding more fat as necessary.

Potato Pancakes with Scallions and Kimchi:

• Elevate the flavors of the potato pancakes by adding 2 chopped scallions, 1/2 cup drained and chopped Kimchi, and 1 egg to the grated potatoes.
• Mix all the ingredients together and season with salt and pepper.
• Proceed with the recipe, making one big pancake or any size you prefer. Serve with Soy Dipping Sauce and Marinade.

Savor the simplicity and delightful taste of Potato Rösti, a quick and versatile skillet potato cake that requires no peeling. Whether served warm or at room temperature, it complements any meal, granting you extra time to prepare other dishes. For a twist, try the Latkes variation with small pancakes or experiment with Potato Pancakes featuring scallions and kimchi for bold flavors. Enjoy your Potato Rösti garnished with various accompaniments like sour cream, applesauce, fresh herbs, or flavorful sauces. These delicious options will enhance your Potato Rösti experience, making it an unforgettable addition to your culinary repertoire.