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Gallery Rosti Potatoes Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 1/2 pounds (about 10) Yukon gold potatoes, peeled and placed in cold water Coarse salt and freshly ground pepper 1/4 cup Clarified Butter for Potatoes
Gallery Rosti Potatoes
Recipe Summary Servings: 6
Gallery
Rosti Potatoes
Rosti Potatoes
Rosti Potatoes
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 1/2 pounds (about 10) Yukon gold potatoes, peeled and placed in cold water Coarse salt and freshly ground pepper 1/4 cup Clarified Butter for Potatoes
Directions
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.
Reviews
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All Reviews for Rosti Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rosti Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
