Best 3 Salt And Vinegar Rösti Recipes
Indulge in the tantalizing flavors of Salt and Vinegar Rösti, a delectable Swiss potato dish elevated with a zesty twist. Crispy on the outside and tender on the inside, these grated potato pancakes are a symphony of textures. Embark on a culinary journey as we explore three distinct recipes, each offering a unique take on this classic dish.
The first recipe, "Classic Salt and Vinegar Rösti", stays true to the traditional flavors. Simple yet satisfying, this recipe showcases the perfect balance between tangy vinegar and savory salt.
The second recipe, "Loaded Salt and Vinegar Rösti", takes the classic dish to the next level. Topped with a medley of flavorful ingredients like bacon, cheese, and eggs, this recipe promises a hearty and satisfying meal.
Last but not least, the "Sweet and Sour Salt and Vinegar Rösti" recipe introduces an unexpected twist. A harmonious blend of sweet and sour flavors, this recipe caters to those who crave a unique and tantalizing taste experience.
No matter your preference, these Salt and Vinegar Rösti recipes are sure to delight your taste buds. Get ready to embark on a culinary adventure that celebrates the perfect harmony of flavors.
SWISS POTATO ROSTI WITH SALT AND VINEGAR
Swiss Potato Rosti with Salt and Vinegar makes a nice side dish. Make it ahead and finish under the broiler. Recipe slightly adapted from Bon Appetit. Parboil and chill potatoes the day before to reduce prep time.
Provided by Cynthia
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- In a large pot of boiling, salted water, parboil peeled potatoes, just until knife pierces potato with some resistance, about 15 minutes. Drain and transfer potatoes to a baking sheet and chill until cold, about 30 minutes.
- Pre-heat oven to 425 degrees F. Line 8" baking pan with parchment and brush with olive oil.
- Toss onions with vinegar and 1 1/2 teaspoons kosher salt in a bowl and let sit about 5 minutes.
- Grate the potatoes with a box grater or food processor. Mix onions and potatoes, black pepper and additional 1/2 teaspoon kosher salt together and press into baking pan. Press down potato mixture as tightly as possible. Bake at 425 degrees F. until potatoes are golden brown, about 45 minutes.
- Heat broiler. Remove pan from oven and invert onto a wire rack. Place wire rack on a baking sheet to prevent drips and brush the bottom, (now the top) of the potato cake with 1 1/2 teaspoons olive oil. Broil rosti until top is golden brown. Remove from oven and flip over. Brush with additional olive oil, and brown opposite side.
RöSTI
Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)
Provided by Mark Bittman
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Grate potatoes and squeeze out excess liquid.
- Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
- Cook until golden brown, about 10 minutes, adjusting heat as necessary.
- Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
- Continue cooking until browned all over, turning again if necessary.
- Garnish with chopped fresh parsley.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
Tips:
- Use a large skillet or griddle to cook the rösti. This will help them to cook evenly and prevent them from sticking.
- Grate the potatoes using the large holes of a box grater. This will create a coarse texture that will help the rösti to hold together.
- Squeeze as much liquid as possible out of the grated potatoes before cooking. This will help them to crisp up.
- Season the rösti with salt, pepper, and any other desired spices before cooking. This will help them to develop flavor.
- Cook the rösti over medium heat until they are golden brown and crispy on both sides. This will take about 5-7 minutes per side.
- Serve the rösti immediately with your favorite toppings. Some popular options include sour cream, applesauce, and fried eggs.
Conclusion:
Salt and vinegar rösti is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover potatoes. With its crispy texture and tangy flavor, this dish is sure to be a hit with everyone who tries it.
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