Rosti Can Be Gluten Free Recipes

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SALT-AND-VINEGAR RöSTI



Salt-and-Vinegar Rösti image

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Provided by Claire Saffitz

Categories     Bon Appétit     Potato     Side     Thanksgiving     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 12 servings

Number Of Ingredients 7

4 pounds russet potatoes, peeled
1 tablespoon kosher salt, plus more
2 tablespoons olive oil, plus more
2 onions, thinly sliced
1 tablespoon distilled white vinegar
Freshly ground black pepper
Flaky sea salt

Steps:

  • Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15-20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes.
  • Place racks in highest and lowest positions in oven; preheat to 425°F. Line two 8" cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5-10 minutes (massage gently to speed up process).
  • Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes.
  • Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact (a thin flexible spatula works well). Place on lower rack and bake until potatoes are very brown around the edges, 45-60 minutes. Remove rösti from oven; let cool slightly.
  • Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper (if potatoes stick, let cool slightly). Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown.
  • Do ahead
  • Potatoes can be parboiled 1 day ahead; once cold, cover. rösti can be made 3 hours ahead; store uncovered at room temperature (or keep warm in a 250°F oven up to 1 hour). Reheat in a 300°F oven for 10 minutes before serving.

ROSTI (CAN BE GLUTEN-FREE)



Rosti (Can Be Gluten-Free) image

An all time favourite from Switzerland. Easily made gluten-free by using a gluten-free flour and ensuring that any herbs or seasonings used are also gluten-free . You can also add in some grated carrot, zucchini or cheese if you wish

Provided by Jubes

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 medium potatoes
1 egg
1/4 cup brown rice flour (use a fine milled flour) or 1/4 cup blended gluten-free flour
1 tablespoon parsley, chopped
1/2 teaspoon garlic powder or 1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper, fresh ground

Steps:

  • Peel and grate potatoes. Place the grated potatoes into a clean kitchen tea-towel and gently squeeze them to remove any excess moisture from the potatoes.
  • Place the potatoes into a mixing bowl and add all remaining ingredients. Mix well.
  • Heat vegetable oil (or other oil of your choice) in a large pan or skillet over a medium to high heat.
  • Drop spoonfuls of the potato mixture in to the hot oil. Check one first and if the mixture does not hold shape -- blend in some extra flour to the remaining mixture.
  • Cook approx 15 minutes, turning halfway through cooking. When cooked the rosti should be golden brown on both sides and cooked all the way through.

Nutrition Facts : Calories 212.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 322.2, Carbohydrate 43.7, Fiber 5, Sugar 1.8, Protein 6.8

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  • Finely dice the onion and soften in saucepan, over a medium heat, until translucent. Then transfer the cooked onion to a large mixing bowl.
  • There is no need to peel the potatoes, simply give them a good wash and then grate them (on the large grater setting) directly into the mixing bowl on top of the onion. Season with a pinch of salt and a good grinding of black pepper and mix well.
  • Now grate the cheddar cheese into the bowl and give everything a really good stir to ensure the potato, onion and cheese are evenly mixed.
  • Add the knob of butter to a large frying pan and place over the a medium heat. Use you hands to shape the rosti mix into balls, then place 3-4 at a time into the pan (depending on how big your frying pan is) and press down with a spatula. You want them to be roughly 10cm across. Fry on the first side for 2 minutes, then press down with the spatula, before cooking for another 3 minutes - this will ensure the melted cheese binds everything together. Then flip and cook for 5 minutes on the other side, until both sides of the rosti are golden and crisp.


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