OVEN-BAKED ROSTI CAKE
This Rosti Cake is a nice alternative to boiled or roasted spuds.
Categories freeze ahead side dish Freezer feasts potato Rosti garlic onion
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 200°C (180°C fan) mark 6. Line a 20.5cm (8in) cake tin with one large piece of baking parchment. Peel and coarsely grate the potatoes. Pile the grated potato on to a clean tea towel, gather up the corners and squeeze out as much moisture as you can.
- Empty the squeezed potato into a large bowl and mix in the flour, egg, crushed garlic, grated onion, melted butter and plenty of seasoning. Pile mixture into the lined tin and push down to level the surface. Cover with aluminium foil and cook for 30min. Remove foil and cook for a further 20min or until rosti is crispy and brown on top - the exact time needed can vary depending on the depth of the tin.
- Leave the rosti to settle in the tin for 5min, then transfer to a serving plate. Serve in slices.
Nutrition Facts : Calories 245 calories
RöSTI
Categories Potato Brunch Side Vegetarian Winter Pan-Fry Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 3
Steps:
- In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes, covered, at least 4 hours and up to 2 days.
- Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl. Season potatoes with salt and pepper, tossing mixture with a fork.
- In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides. Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rösti until underside is golden brown, 10 to 12 minutes.
- Slide rösti onto a large plate. Invert another large plate over rösti and invert rösti onto it. (Browned side of rösti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide rösti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.
- Slide rösti onto a serving plate and cut into wedges.
RöSTI
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
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