Potato Roesti

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Rated 4 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 0 min
Prep
10 min
Cook
50 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 pound Yukon gold potatoes, chilled and shredded
  • 1/4 pound onions, shredded
  • 4 teaspoons vegetable oil
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper

Directions

Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.

In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

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Newest Ratings and Reviews

Read all 7 reviews

  • on October 21, 2012

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    Delicious…even though I forgot to use the salad spinner.

    people found this review Helpful.
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  • on March 01, 2010

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    This recipe is great. First couple of times I made it, I did it in a 10" skillet. But, I found that my Cuisinart Griddler works even better. No flipping. Just put butter on the bottom and spray the top with PAM. It browns well and cooks in 7 minutes. You can make 2 at a time as well.

    people found this review Helpful.
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  • on October 11, 2009

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    I made the roesti recipe, and it was very good. The only problem was trying to flip them over...I got oily potatoes all over the burners and burned my fingers to boot. I tried with a plate; with a generic lid; with a spatula- it was a mess, but tasty. Maybe next time...did anyone else have trouble?

    people found this review Helpful.
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