Food stylist: Brett Kurzweil. Preparation Grate potatoes and squeeze out excess liquid. 15 minutes. ), About 6 1/2 hours, plus overnight chilling. Add potatoes, cook for approx. Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc. Sam Kaplan for The New York Times.
Continue cooking until browned all over, turning again if necessary. … Lay a flat plate upside-down over the frying pan and flip the rösti over onto the plate. Opt out or. NYT Cooking is a subscription service of The New York Times. Optional add-ins: parsley, onions, nutmeg, pepper, or ground paprika You can peel the potatoes here, or save time and skip that step altogether. Get Potato Roesti Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Prop stylist: Randi Brookman Harris. 5 minutes, turning occasionally. Add more butter to the pan and slide cake back in. Get recipes, tips and NYT special offers delivered straight to your inbox. Subscribe now for full access. Cook until golden brown, about 10 minutes, adjusting heat as necessary. Slide cake onto a plate, cover with another plate and invert. Press into a flattish cake shape with a fish slice or spatula, then leave to cook undisturbed over medium heat for approx. It should not be considered a substitute for a professional nutritionist’s advice. (Just make sure to use thin-skinned potatoes that have been scrubbed well. Grate potatoes and squeeze out excess liquid. And watch videos demonstrating recipe prep and cooking techniques. The information shown is Edamam’s estimate based on available ingredients and preparation. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks.
Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc. 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.