1/1 Photo of Potato Rösti (Or Beet or Carrot or Winter Squash)
Dreamer in Ontario's Note:
This is a delicious and simple potato cake that can be enjoyed warm or at room temperature. This recipe was found in Mark Bittman's How to Cook Everything. Edit: I've added a step to resolve the problem of the potatoes turning brown after being grated.
My Private Note
Units: US | Metric
- 1Scrub potatoes well and peel them if you prefer, though it's not necessary.
- 2Grate the potatoes using a food processor or by hand; place grated potatoes in cold water to prevent them from turning brown.
- 3When you're ready to cook the potatoes, drain well in a colander or strainer, place in clean tea towel and squeeze out the water.
- 4Heat a large cast iron or nonstick skillet over medium heat (I like how cast iron browns food).
- 5Toss potatoes in a large bowl with a generous amount of salt and pepper.
- 6Heat large cast iron or nonstick skillet over medium heat (I like how cast iron browns food), add 2 tbsp of oil or butter to skillet and heat (until the butter begins to turn brown, if using).
- 7Put potato mixture into skillet, shape into a circle and press down with a spatula.
- 8Turn heat up to medium high and cook, shaking pan occasionally, until the bottom of the potato cake is crisp (about 6 to 8 minutes).
- 9Slide potato cake onto a plate, top with another plate, invert plates.
- 10Add a bit more oil or butter to the skillet and slide the cake back inches.
- 11Cook until the second side is browned. You may have to adjust the heat. (about 5 to 10 minutes).
- 12Cut into wedges and serve.
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Nutritional Facts for Potato Rösti (Or Beet or Carrot or Winter Squash)
Serving Size: 1 (233 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 234.4
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 13.7 mg
- Total Carbohydrate 39.6 g
- Dietary Fiber 4.9 g
- Sugars 1.7 g
- Protein 4.5 g