Makes thirty-six 2-inch rösti
Swiss potato pancakes, or rösti, are usually made large and thick in big quantities for hearty cold-weather appetites. I like them small and crisp as a base for sour cream and chives or smoked salmon, caviar or smoked trout. The crisper cakes are easier for guests to pick up. These can also be made ahead, frozen and reheated.
1-1/2 pounds waxy potatoes, peeled
2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
Grate the potatoes lengthwise on a coarse grater into a mixing bowl; or use the julienne blade on a mandoline. Press the potatoes firmly against the grater, to get thicker strips that will make rösti that hold together more firmly (about 4 cups). Add the salt and pepper and toss to mix.
Pour a thin film, about 1/2 inch, of oil into a large nonstick frying pan. Heat over medium-high heat until wavy. Working in batches, form 2-inch pancakes, using 1 tablespoon of the potato mixture for each one. Don't overcrowd the pan; leave enough room to turn the rösti easily. Cook, turning once, until golden brown on both sides, about 6 minutes. Drain the rösti on a double thickness of paper towels. Keep them warm in a 200 degrees F oven while cooking the remaining rösti, or until needed. Serve warm.
NOTE: The pancakes can be made up to 4 weeks in advance and frozen. Freeze in a single layer. When they've frozen, set them in a container, separating the layers of pancakes with wax paper. Cover the container tightly with aluminum foil and a lid. To serve: Place the pancakes in a single layer on a baking sheet and heat in a 375 degrees F oven until warmed through and crisp, about 6 minutes; flip once. (Do not thaw the pancakes before heating, or they will get soggy.)
Vegetables Delicious, Alone or with Pasta, Seafood, Poultry, Meat and More
by Barbara Kafka with Christopher Styler
Hardcover, $35, 720 pages
Recipe reprinted by permission.
This page created March 2006
Copyright © 1994-2017,