TWO POTATO ROSTI by Left-Brain Marilyn
This Swiss potato pancake is just so adaptable, even to my new manner of cooking! Sometimes I combine both white baking potatoes and sweet potatoes as in the picture.
I shred my peeled potatoes with my food processor to get long threads. Then I partially cook in the microwave before placing the resulting potato disc into a sizzling hot frying pan to get crisp. This method means the potatoes do not discolour and also are easy to flip.
Makes 6-8 servings
2 lb (900g) baking potatoes
2 green onions, thinly sliced
1/2 tsp (3g) salt
1/4 tsp (.5g) freshly ground black pepper
2 tbsp (56g) butter
2 tbsp (25 mL) olive oil
- Peel and coarsely grate potatoes. Turn shreds onto a clean tea towel or paper towels. Combine potatoes and green onions with salt and pepper, tossing until well mixed; roll it up and squeeze well.
- Spread shreds evenly in a 9-inch (23-cm) glass pie plate. Then cover the plate and microwave for 1 to 1 1/2 minutes or until partially cooked.
- Meanwhile, in a large frying pan melt one tablespoon (15 mL) of butter with one tablespoon (15 mL) of olive oil over medium heat until hot and very bubbly. Add microwaved potato disc. Reduce heat to medium-low and cook 15 minutes; loosen sides and peek underneath. If barely browned, continue cooking as needed.
- When browned on bottom, loosen from pan. Lay a flat baking sheet over top of the frying pan; flip pan and potatoes onto baking sheet. Remove pan and place back on heat. Melt remaining butter with oil. Keeping browned-side up, slide potato cake back into pan. Continue cooking another 15 minutes.
- Cut into 6-8 wedges. Sprinkle with additional sliced green onions. Or rösti can be made ahead, covered and refrigerated for up to 3 days. To reheat, slide potato cake onto a baking sheet and place uncovered in a preheated hot oven (400F / 200C) for 10 minutes or until hot.
Tip: Do you hate flipping a huge pancake? Try cooking this in a panini press or waffle iron!