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.
Servings: 6 people
Calories: 148kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 148kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 784mg | Potassium: 660mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg