SALT-AND-VINEGAR RöSTI
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Provided by Claire Saffitz
Categories Bon Appétit Potato Side Thanksgiving Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 12 servings
Number Of Ingredients 7
Steps:
- Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15-20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes.
- Place racks in highest and lowest positions in oven; preheat to 425°F. Line two 8" cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5-10 minutes (massage gently to speed up process).
- Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes.
- Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact (a thin flexible spatula works well). Place on lower rack and bake until potatoes are very brown around the edges, 45-60 minutes. Remove rösti from oven; let cool slightly.
- Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper (if potatoes stick, let cool slightly). Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown.
- Do ahead
- Potatoes can be parboiled 1 day ahead; once cold, cover. rösti can be made 3 hours ahead; store uncovered at room temperature (or keep warm in a 250°F oven up to 1 hour). Reheat in a 300°F oven for 10 minutes before serving.
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Anajd Matrrapazi
[email protected]Overall, this is a great recipe that I would definitely recommend.
Ntombikayise Mahlathi
[email protected]This dish is a bit too oily for my taste.
KaTazTrophY
[email protected]I've never had rösti before, but this recipe makes me want to try it.
OWOEYE OLAOLUWA
[email protected]This recipe is a great way to get kids to eat their vegetables.
Don't Worry
[email protected]I'm not sure about the salt and vinegar flavor combination. I think I'll stick to traditional rösti.
Md Jewelmia1
[email protected]This dish is perfect for a quick and easy weeknight meal.
Sono butt Sono butt
[email protected]I love that this recipe uses simple, everyday ingredients.
Elias Perkins
[email protected]The salt and vinegar flavor is addictive. I can't stop eating these rösti!
Confidence Friday
[email protected]This dish is so easy to make, even a beginner cook can master it.
Avuzwa Mapili
[email protected]I've made this recipe several times and it's always a hit with my family.
Faisal TheAlpha
[email protected]This is a great recipe for using up leftover potatoes.
John Uduma
[email protected]I'm not a big fan of rösti, but this recipe changed my mind. The salt and vinegar flavor is really something special.
Malik Arshad
[email protected]The salt and vinegar flavor is a bit too strong for me. I think I'll try it with less vinegar next time.
Fsgs Gwyw
[email protected]This dish is so versatile. You can serve it as a main course, side dish, or even as an appetizer.
tia ederingron
[email protected]I love the simplicity of this recipe. Just a few ingredients and you have a delicious and satisfying meal.
Nancy Rodriguez
[email protected]This salt and vinegar rösti recipe is a game-changer! The tangy flavor of the vinegar perfectly complements the crispy potatoes. I'll definitely be making this again.