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valoiseI've certainly heard of rosti and seen it prepared on tv cooking shows, but wanted to try it myself. This recipe is from the 1997 edition of the Joy of Cooking. I'll just summarize the recipe.
Take 1 1/2 pound of potatoes (either chilled baked potatoes that have been grated or fresh one cut into thin strips and rinsed and dried) and toss with 1/2 teaspoon salt. Melt 2 tablespoons of butter in a large cast iron skillet, add the potaoes and cook for 4-5 minutes stirring frequently to coat the pieces well with butter. Press together to form a cake and cook for 20 minutes over medium heat until the bottom is golden brown. Turn the cake onto a plate and place bake in the pan to finish cooking. Add Gruyere cheese and serve.
I used 3 cooked potatoes instead of raw and that worked well. I didn't have Gruyere so used Swiss cheese instead, which tasted great. What didn't work was the step where you turn it over to cook the bottom. A large cast iron skillet is very heavy and I had a hard time just turning it over onto a plate. Maybe it was my clumsy technique, or maybe I just hadn't pressed the mass down firm enough, but my end result was more like hash-browned potatoes than a firm cake with a nice golden crust.
This is, I think, mostly a matter of technique and practice. I'm going to try it again, but with just a single large potato instead of 3. This way I can use a smaller skillet that will be easier to turn over.
Take 1 1/2 pound of potatoes (either chilled baked potatoes that have been grated or fresh one cut into thin strips and rinsed and dried) and toss with 1/2 teaspoon salt. Melt 2 tablespoons of butter in a large cast iron skillet, add the potaoes and cook for 4-5 minutes stirring frequently to coat the pieces well with butter. Press together to form a cake and cook for 20 minutes over medium heat until the bottom is golden brown. Turn the cake onto a plate and place bake in the pan to finish cooking. Add Gruyere cheese and serve.
I used 3 cooked potatoes instead of raw and that worked well. I didn't have Gruyere so used Swiss cheese instead, which tasted great. What didn't work was the step where you turn it over to cook the bottom. A large cast iron skillet is very heavy and I had a hard time just turning it over onto a plate. Maybe it was my clumsy technique, or maybe I just hadn't pressed the mass down firm enough, but my end result was more like hash-browned potatoes than a firm cake with a nice golden crust.
This is, I think, mostly a matter of technique and practice. I'm going to try it again, but with just a single large potato instead of 3. This way I can use a smaller skillet that will be easier to turn over.
