I’ve been eyeing this Swiss Potato Rosti with Salt and Vinegar for a few years, and just finally got around to making it.
Clipped from Bon Appetit, I hesitated making it, because even though the there are relatively few ingredients, the instructions seemed a lot more complicated than necessary. It makes a nice side dish to a roast dinner and is naturally gluten free and Whole30 compliant. (This post contains affiliate links)When cooking, I like to break a recipe down into the “big picture” before attempting, which meant reading the whole recipe through to get an idea of the steps involved. Rosti is like hash browns, but formed and baked. For this version, the potatoes are par-boiled, or pre-cooked slightly, then shredded.
Then the onions are tossed with salt and vinegar, before being mixed with the shredded potatoes.
The whole mixture is then pressed into a cake pan and baked. I used a second cake round to press the top of the potato cake down firmly.
Finish the Rosti by browning it under the broiler on both sides.
The nice thing about side dish is that you can bake it ahead of time, then re-heat and finish it under the broiler before serving.
If you like salt and vinegar potato chips, you’ll love this Rosti with Salt and Vinegar!
Make ahead tips: Parboil the potatoes for up to a day before and stored in refrigerator. Pre-made rosti can be made several hours before serving. Reheat at 300 for 10 minutes, or until warm. Crisp under the broiler if necessary.
Some of the items used in this post are available here for your convenience, at no additional charge to you.
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.
- 2 pounds russet potatoes, peeled
- 2 teaspoons Kosher salt
- 1 Tablespoon olive oil plus additional for brushing on potato cake
- 1 onion, sliced thin
- 1 1/2 teaspoons white vinegar (not white wine vinegar)
- 1/2 teaspoons black pepper
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.