Salt And Vinegar Rösti Recipes
SWISS POTATO ROSTI WITH SALT AND VINEGAR
Swiss Potato Rosti with Salt and Vinegar makes a nice side dish. Make it ahead and finish under the broiler. Recipe slightly adapted from Bon Appetit. Parboil and chill potatoes the day before to reduce prep time.
Provided by Cynthia
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- In a large pot of boiling, salted water, parboil peeled potatoes, just until knife pierces potato with some resistance, about 15 minutes. Drain and transfer potatoes to a baking sheet and chill until cold, about 30 minutes.
- Pre-heat oven to 425 degrees F. Line 8" baking pan with parchment and brush with olive oil.
- Toss onions with vinegar and 1 1/2 teaspoons kosher salt in a bowl and let sit about 5 minutes.
- Grate the potatoes with a box grater or food processor. Mix onions and potatoes, black pepper and additional 1/2 teaspoon kosher salt together and press into baking pan. Press down potato mixture as tightly as possible. Bake at 425 degrees F. until potatoes are golden brown, about 45 minutes.
- Heat broiler. Remove pan from oven and invert onto a wire rack. Place wire rack on a baking sheet to prevent drips and brush the bottom, (now the top) of the potato cake with 1 1/2 teaspoons olive oil. Broil rosti until top is golden brown. Remove from oven and flip over. Brush with additional olive oil, and brown opposite side.
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