Why this recipe work Roesti has its origins in Switzerland as a large golden-brown pancake of simply seasoned grated potatoes fried in butter. Wanting to prepare pan-fried cakes with plenty of heartiness but a decidedly fresh flavor, we swapped out nearly half of the potatoes for celery root, which gave this roesti a brighter taste and texture. To achieve a tender, creamy interior, we eliminated excess moisture by salting the vegetables and then wringing them dry in a dish towel. A small amount of cornstarch ensured that the roesti held together to create a crunchy, crisp exterior. Preparing a rich but bright sauce to accompany it was as simple as combining tangy crème fraîche with parsley and lemon zest and juice. Use the large holes of a box grater to shred the potatoes and celery root. You will need a 10-inch nonstick skillet with a tight-fitting lid for this recipe.
SERVES: 2 or 3
TOTAL TIME: 1 hour 30 minutes
INGREDIENTS:
- 1 pound russet potatoes, peeled and shredded
- 14 ounces celery root, trimmed, peeled, and shredded Salt and pepper
- ¼ cup crème fraîche
- 3 tablespoons minced fresh parsley
- 2½ teaspoons grated lemon zest plus
- ½ teaspoon juice
- 2 teaspoons cornstarch
- 4 tablespoons unsalted butter
INSTRUCTIONS:
- Toss potatoes and celery root with ¾ teaspoon salt, then let drain in colander for 30 minutes. Meanwhile, whisk crème fraîche, 1 tablespoon parsley, ½ teaspoon lemon zest, lemon juice, and ⅛ teaspoon salt together in bowl. Cover and refrigerate until ready to serve.
- Working in 3 batches, wrap potato mixture in clean dish towel and wring tightly to squeeze out as much liquid as possible; transfer to large bowl. Add remaining 2 tablespoons parsley, remaining 2 teaspoons lemon zest, cornstarch, and ¼ teaspoon pepper, and toss to combine.
- Melt 2 tablespoons butter in 10-inch nonstick skillet over medium-low heat. Add potato mixture and spread into even layer. Cover and cook for 5 minutes. Uncover and, using greased spatula, gently press potato mixture to form compact, round cake. Cook, pressing on cake occasionally, until bottom is deep golden brown, about 10 minutes.
- Run spatula around edge of pan and shake pan to loosen roesti; slide onto large plate. Melt remaining 2 tablespoons butter in now-empty skillet. Invert roesti onto second plate, then slide it, browned side up, back into skillet. Cook, pressing on cake occasionally, until bottom is well browned, about 15 minutes. Transfer roesti to wire rack and let cool for 5 minutes. Cut into wedges and serve with crème fraîche sauce.
