Guest post by David Anderson…we just call him Dad.
Women are free to make this dish of course, but I commend the potato rosti to you men. It is simple; less a recipe, more a project. Men get projects.
To feed four people, take two large baking potatoes and wash them. Sometimes I use the dish-washing scrubber to strip those suckers clean. Then I dry them with a paper towel.
Now take a box grater and shred the potatoes, skins and all. If you are a tools and equipment kind of guy, use the grating wheel on your food processor. Me, I hate to clean the thing for so slight a use, and the truth is I like the feeling of muscling these spuds to shreds.
Now you are looking at a nice white pile of potato ribbons flecked with brown. It’s okay to pause a moment and admire your work. I do. When you are ready, it is time to drain these things. I enjoy this. The gross draining is done by hand. Grab a fistful of the stuff and squeeze it over a bowl. Harder. You want to get each fistful as dry as possible, then set it aside. When you go to pour the excess liquid down the drain, you might be surprised at how quickly the potato starch has fallen to the bottom of the bowl and formed a nearly geological strata of white stone. Yes, potatoes stick to your ribs.
To get the last liquid out of the shreds, lay down a double layer of paper towels, spread the potatoes evenly, then lay a double towel layer on top. Roll it up tightly, even pound it a bit to force the liquid into the towels. If your pile is too big, roll in two batches.
Once you shake the dry shreds out of the towels, you are ready to cook. I usually use a medium, 10-inch non-stick skillet, though if you are making a bigger pancake (or you like them thinner and crispier) you can use something larger. Over medium heat, melt two tablespoons of butter (or olive oil) in the pan and add the potatoes, tamping it down to form a firm cake.
How long do you leave it to brown? I don’t know. It depends on how much liquid you managed to squeeze out. Leave it for ten minutes, then take a peek. If it’s nice and brown, it is time to turn. Place a dinner plate over the skillet and flip it upside down. Add another tablespoon of oil, then slide it back into the skillet. Once I brown that side, I often reduce the heat and flip it again and once more. Giving it time over low heat makes it browner and crispier, which is the way I like it.
When it is done, slide the rosti onto a cutting board, sprinkle generously with S & P and slice it up. It’s the perfect potato to go alongside a steak, or a chop, the juices of which soak into the rosti.
Well done, men. The women can take the rest of the meal from here.
Hah! Should I ruin it and tell them you really are a multi-tasker in the kitchen? That you can you make a mean rosti, sear a steak to perfection, and make a salad at the same time?
And with Valentines Day coming up in a few weeks, I’m counting on it. xx
You two are adorable. James is a big fan of potato pancakes from the UK, which sound a whole lot like Potato Rostis. I’ll have to send him this link so he can get to making.
I make small pancakes with olive oil and call them latkes. (served with applesauce, yogurt, or even ketchup) Nobody complains!
Love the steak-salad-rosti menu! Happy Valentine’s Day.
I’m forwarding this one to my husband… this very second :).
p.s.
Pam- based on your comment, sounds like you ‘picked a good one’ :). (so did i)
I do this too but, add onions! Yummy fro teh tummy! :-)!
Hey! Where’s the beef? Er, I mean, CHOCOLATE???
HAHAHA! Love this description. Apparently, Potato Rosti is what Dad makes when he’s feeling manly–like after he gets the chainsaw sharpened or chops wood for an hour. It goes great with those juicy cuts of meat that men are always going on about. Other things Dad makes in this mode: the best grilled cheese, french toast, and hearty lamb braises that stick to your ribs for days.
But, dare I say that Dad has quite the “feminine” side in the kitchen, too? I’ve seen him ever-so-gently sear scallops and make a delicious, delicate pan sauce. I’ve also seen him whisk up the most ethereal vinaigrettes you’ve ever tasted. And he’s famous for his light, briny linguine with clam sauce.
It’s good to have such a well-balanced Dad 🙂 I agree with Torrie, Mom, you done picked a good one.
Mmmm . . . the crispier the better. Love these posts from your guys!
Love it! My husband is fairly handy in the kitchen, but I’m going to suggest he adds this one to his repertoire.
Men who recognize a potato ricer might like to use it to squeeze the liquid out of the potatoes.
Not sure my husband know that it is *called* a potato ricer, but he uses it for potatoes and spinach that need to be dried out.
great tip, Deb!
now this is the way to end a good day of hunting…creating crispy rosti potatoes
Love this! My husband has never cooked but recently decided to branch out and scramble himself an egg in the morning. I doubt he will step up to making potatoes, but one can hope!