Best Rösti Style Potato Latkes With Rosemary And Brown Butter Applesauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LATKES



Latkes image

These crisp potato pancakes are the ultimate in holiday comfort food. (Don't skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed skillet until beautifully browned, and arrange them on a plate lined with paper towels as they finish. They won't last long.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 15m

Number Of Ingredients 5

2 pounds of potatoes
1 onion
2 lightly beaten eggs
2 tablespoons breadcrumbs (or matzo meal)
neutral oil

Steps:

  • To the grated potatoes, add 1 grated onion, 2 lightly beaten eggs and 2 tablespoons breadcrumbs (or matzo meal); substitute neutral oil for butter. (Be liberal with the oil.)
  • Spoon the mixture into the oil to form pancakes; fry until brown and crisp on both sides.
  • Serve with sour cream and applesauce.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 47 milligrams, Sugar 2 grams, TransFat 0 grams

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.

ROSEMARY AND BROWN BUTTER APPLESAUCE



Rosemary and Brown Butter Applesauce image

Provided by Joyne Cohen

Categories     Sauce     Side     Hanukkah     Low Fat     Vegetarian     Low Cal     High Fiber     Apple     Rosemary     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 5

3 cups unsweetened apple juice
3 4-inch fresh rosemary sprigs
1 1/2 cinnamon sticks
3 1/2 pounds (7 to 8 medium) Braeburn apples or other tart-sweet apples, unpeeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter

Steps:

  • Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
  • Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins. Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature or rewarm before serving.

RöSTI



Rösti image

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

About 2 pounds potatoes
2 tablespoons butter
parsley for garnish

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

Related Topics