Fried Rosti Potatoes2013-09-19
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- Servings : 2 to 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This information is per serving.
Total Fat16.2 g
Saturated Fat5.0 g
Total Carbohydrates39.2 g
Dietary Fiber4.3 g
Rosti potatoes (or rösti as it is properly written) are a grated fried potatoes recipe that originated in Switzerland.
They are delightful.
- 1 tablespoon oil
- 1 onion, shredded
- 4 baking potatoes
- 2 tablespoons butter, divided
- 2 tablespoons oil, divided
- salt and freshly ground black pepper to taste
In a large skillet, heat 1 tablespoon of oil and sauté the onions over medium heat until they are tender but not brown. Remove the onions and set them aside.
Peel and shred the potatoes and pat them dry on a paper towel. Heat 1 tablespoon of oil and 1 tablespoon of butter and spread half the potatoes over the bottom of the skillet. Sprinkle the potatoes with salt and pepper, top them with the onions, then add the remaining potatoes. Add salt and pepper to the top layer of potatoes.
Reduce the heat and for cook 10 minutes or until the bottom is brown and crisp. Turn upside down onto a plate. Heat remaining margarine and oil and slide potato cake back into skillet and brown the second side for another 8 or 10 minutes.
Makes 2-4 servings.
Rösti originated in the Bern region of Switzerland and quickly became a very popular potato recipe across the country. Of course anything that is really good spreads around the world these days so rösti potatoes are now enjoyed everywhere.
You can shred the potatoes in a food processor or using a box grater (which my Aunt Pauline calls a reibeisen in German). If you use a food processor, just make sure you don’t grate them too finely because they will be very wet and there is a chance they will turn out too mushy.
The recipe calls for the fried onions to be spread between the two layers of potatoes. You can mix them into the potatoes and cook it all at once, but the onions tend to cook before the potatoes. They will brown too much on the outside and possibly not cook through if they are on the inside. It is best to cook them as it says above.
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