Solemn Man'S Rösti (Rosti)
- Yukon Gold Potatoes
- 3 pounds Yukon Gold Potatoes, peeled (6-8 medium)
- 1/4 Pound European Butter (Plugra or Kerry Gold), Kosher Salt (Diamond Krystal, personal favorite), finely ground black pepper (not from a mill)
- 1/4 teaspoon Salt or sprinkle to taste
- 1 pinch Black pepper or sprinkle to taste
- 1 1/2 tablespoons European butter, per batch
- In a large pot bring peeled, whole potatoes to a boil in unsalted water & cook until just prior to being fork tender. (about 10 min) Keep checking them- It is important not to let them go too far to fork tender, as in their next phase they need to remain intact to be grated into a fry pan. If they are fork tender or beyond, they will crumble when attempting to grate.
- Drain, and transfer cooked potatoes to a clean bowl and refrigerate them overnight. or at least 6 hours.
- 1 Fry pan method: (Nonstick preferred) On medium heat, melt butter into fry pan. Grate cold potato (longer grate size) with a hand grater directly over and into pan. Continue to cook until lightly browned on bottom. (About 5 min) Slide potato cake onto a large plate so that the uncooked side remains facing up. Invert the fry pan over the plate and carefully & quickly flip the plate & pan over so that the uncooked side of the potato cake is now browning. Add a bit more butter down the sides of the pan if necessary. Once golden, transfer potato cake to a large bowl, sprinkle with salt & pepper to taste and mix gently with the tines of a fork. Cover bowl with foil to keep warm and repeat until all the potatoes have been grated and fried.
- Favorite 2 Fry pan method: (Non-stick preferred) Use one med pan and one pan that is a bit smaller. Start by browning potatoes in the smaller pan. When ready to flip, place larger pan over smaller one (making like a clamshell fit) and then carefully invert/flip. The uncooked side of the potato cake should now be ready to be browned nicely in the larger fry pan. Continue cooking next batch again in the smaller pan.
potatoes, potatoes, butter, salt, black pepper, european butter
Taken from food52.com/recipes/25002-solemn-man-s-rosti-rosti (may not work)