Po­tato Rösti with Pas­trami

Food & Wine - - DECEMBER RECIPES -


For the lac­i­est, crispi­est rösti, use a spi­ral­izer to cut starchy rus­set pota­toes into long, curly shoe­strings. The ex­tra steps of rins­ing away the ex­cess starch, salt­ing the pota­toes to draw out their mois­ture, then pat­ting them dry help to crisp the pota­toes. At­ten­tively cook­ing—turn­ing the skil­let so the pota­toes brown evenly, then bak­ing on a rack—makes for a grease­less, light re­sult. Con­sider the cooked rösti a blank can­vas for deca­dent top­pings like melted raclette, runny fried eggs, sour cream and caviar, or, as Daniel Humm sug­gests here, New York–style thinly sliced pas­trami, grainy mus­tard, and dill pick­les.

3 lb. large rus­set pota­toes, peeled and spi­ral­ized or juli­enned (about 7 cups) 11/2 tsp. kosher salt 1/2 cup plus 1 tsp. canola oil, di­vided 1/4 cup crème fraîche 3 oz. thinly sliced best-qual­ity pas­trami (such as Brook­lyn Cured) 2 Tbsp. finely chopped fresh chives 2 Tbsp. fresh dill sprigs 1 Tbsp. whole-grain mus­tard 2 long dill pickle slices, halved length­wise


Pre­heat oven to 400°F. Place pota­toes in a large bowl, and rinse un­der cold wa­ter, ag­i­tat­ing with your hands un­til wa­ter runs clear. Work­ing in batches, pat pota­toes dry with a clean kitchen towel. Place pota­toes in a colan­der, and toss with salt. Let stand 10 min­utes. Work­ing in batches, pat dry again with a clean kitchen towel un­til pota­toes no longer glis­ten with wa­ter.


Heat 1 tea­spoon oil in a medium stain­less steel or cast-iron skil­let over high un­til it be­gins to smoke. Re­duce heat to low; pour out oil, and wipe out skil­let with a pa­per towel. (This process will help keep the pota­toes from stick­ing.) In­crease heat to medium, and add 1/4 cup oil.


When oil is very hot and be­gins to shim­mer, quickly pull skil­let off heat, and care­fully add pota­toes in an even layer. Re­turn skil­let to heat over medium. Us­ing a metal or heat-re­sis­tant spat­ula, loosen pota­toes from sides of pan, and press down in cen­ter to form a cake.


Pour re­main­ing 1/4 cup oil around and down sides of po­tato cake. Cook un­til bot­tom is slightly crisp and lightly browned, 7 to 8 min­utes, giv­ing skil­let a quar­ter turn ev­ery 2 min­utes to en­sure even brown­ing.


Slide rösti onto a large plate. Place a sec­ond large plate on top, and in­vert.

Slide rösti back into skil­let. Cook un­til bot­tom is slightly crisp and browned, 7 to 8 min­utes, giv­ing skil­let a quar­ter turn ev­ery 2 min­utes. Slide rösti onto a wire rack set in­side a rimmed bak­ing sheet. Bake in pre­heated oven un­til crispy and browned and ex­cess oil has pooled in bak­ing sheet, 8 to 10 min­utes.


Re­move from oven, and let cool un­til slightly firm, about 5 min­utes. Us­ing a spat­ula, gen­tly slide rösti onto a large plate. Top with crème fraîche, pas­trami, chives, dill, mus­tard, and pickle slices.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.