KCB 8.20: Potato Pancake (Rosti)
Potato Pancake (Rosti)
Almost a national dish in Switzerland, Rosti makes an elegant accompaniment to almost any main dish. Serve it hot and fresh with a small bowl of sour cream.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: Enough for 4 to 6
• YIELD: Enough for 4 to 6
• 1 kg (about 2 pounds) small potatoes, peeled and steamed until barely cooked (not soft)
• 2 tablespoons (40 ml) butter
• 2 tablespoons (40 ml) olive oil
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) coarsely ground black pepper
• 2 tablespoons (40 ml) butter
• 2 tablespoons (40 ml) olive oil
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) coarsely ground black pepper
1. Grate the potatoes coarsely and set them aside.
2. Heat the butter with the oil in a large, heavy frying pan over moderate heat. When the butter melts and the foam subsides, place the grated potatoes in the pan and spread them out into a large pancake, taking care not to press it down too much. Season the potatoes with the salt and pepper.
3. Cover the pan and reduce the heat, cooking for 8 to 10 minutes or until the underside of the potato pancake begins to brown. Shake the pan occasionally to make sure the mixture doesn't stick.
4. Gently turn the potato pancake. Fry another 5 or 6 minutes or until the other side turns golden brown. Remove the pan from the heat and slide the potato pancake out of the pan onto a warmed serving dish. Slice and serve immediately.
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