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Rosti Potatoes

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Rosti Potatoes
 
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Serves: 4
Ingredients
  • 3 tablespoons pure olive oil
  • 2 large baking potatoes (about 11/2 pounds) peeled or scrubbed and coarsely grated
  • Salt and ground black pepper
Instructions
  1. Heat 2 tablespoons of the oil over low heat in a 10-inch skillet. Meanwhile, grate potatoes, squeezing as much liquid from them as possible.
  2. A minute or two from cooking, increase heat to a strong medium. Add potatoes to pan, pressing on them with a spatula to form a flat cake. Cook until bottom of cake is golden brown and crisp, 7 to 8 minutes. Place a small plate over pan and invert cake onto plate. Add remaining tablespoon of oil to hot pan and slide cake back in. Continue to cook until golden brown on remaining side, 7 to 8 minutes longer. Reduce heat to low and continue to cook until cake bottom is crisp, about 2 minutes longer. Season generously with salt and pepper; cut into wedges and serve.

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

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