Roesti Potatoes Recipes

Steps:

• Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
• Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
• Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
• Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

Steps:

• Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
• In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

Steps:

• Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
• Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
• Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
• Remove to a cutting board and cut into wedges to serve.

Steps:

• Preheat the oven to 400°F. Shred the potatoes on the large holes of a box grater. Wrap the potatoes in a clean kitchen towel; squeeze out the liquid. Place in a medium bowl; toss with salt and pepper.
• Heat half the butter in a 9- or 10-inch ovenproof nonstick sauté pan over medium-low heat. Spread the potatoes in the pan evenly; press down with a spatula to flatten the cake. Cook until the bottom is golden and turning crisp, about 18 minutes.
• Remove the pan from the heat. Invert the cake onto a plate; slide back into the pan. Return to heat, and spoon the remaining butter around the edges of the pan. Cook until the other side begins to get crisp, about 10 minutes, shaking the pan several times to loosen the cake.
• Transfer to the oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

Steps:

• Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
• Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
• Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
• Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
• Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
• Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
• Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.

Steps:

• Preheat the oven to 400°F/200°C/gas 6.
• Cut the potatoes into thin matchsticks using a julienne attachment on a mandoline or food processor. Or, cut into thin rounds and use a sharp knife to cut the rounds into strips {more time consuming, but it works!}
• Heat the butter and olive oil in an 8-in/20-cm ovenproof cast-iron or non-stick frying pan, over medium heat. Add the rosemary to the potatoes, and season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are soft and a few pieces are brown. At this point, the potatoes should have settled into a round flat pancake.
• Transfer the potatoes in the skillet to the hot oven to bake until the top and bottom are golden and crispy and the center is soft but cooked through, about 30 minutes. Remove from the oven and slide out of the pan onto paper towels/absorbent papers. Slide onto a baking sheet/tray and continue until the top and bottom are cooked to a deep golden brown, about 10 minutes more. Serve in wedges or whole on a plate in the middle of the table for breaking and nibbling.

Steps:

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
• Peel and grate the potatoes into a large bowl.
• Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Steps:

• Heat oven to 400ºF.
• Spray bottom and sides of 13x9-inch baking dish with cooking spray. Combine all remaining ingredients except egg. Add egg; mix lightly. Press onto bottom of baking dish.
• Bake 45 to 50 min. or until golden brown.
• Let stand 10 min. before cutting to serve.

Steps:

• Peel the cooked potatoes and grate them through a coarse grater.
• Slice the onions into thin wedges.
• Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent.
• Add the grated potatoes and the salt and stir through.
• Fry while stirring them around in the pan for about 3 to 5 minutes.
• Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
• Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
• Serve immediately.