Servings: 6 Slices
Source: Culinary Vegetable Institute
Pomme Rosti Inhabits the world shared by hash browns, latkes, and other potato fritters. It is very simple to produce and once you get the hang out it, you will regularly be making it for yourself and others.
We served ours with smoked salmon and creme fraiche, but you could just as easily accompany it with wilted greens, scrambled eggs, succotash, or anything your heart desires.
1 ½ lbs of Chef’s Garden Potatoes, Washed (any single variety or mixed pack will work for this)
- 1 Stick of unsalted Butter or Plant Based Butter, melted
- 1 tsp of kosher salt
- 2 tbsp of Potato Starch (Or Cornstarch)
- Vegetable Oil
- 6 slices of Smoked Salmon
- 6 dollops of creme fraiche, yogurt, or sour cream
- Micro Greens and Micro Herbs
- Preheat the oven to 375℉
- Using a mandoline or sharp knife, shave all of the unpeeled potatoes into sheets that are about the thickness of a wooden matchstick. Then, use a sharp knife to julienne those sheets into fine matchsticks. ---- If knife skills or mandolines aren’t your thing, just use the large eyes of a box grater to grate your potatoes! The texture will be more akin to that of hashbrowns, but the flavor will be equally as delicious!
- Rinse your shredded or grated potato twice in a bowl or basin of cool water. This will rinse off any oxidation and leave your final rosti looking and smelling much more pleasant.
- Use a clean kitchen towel or several paper towels to thoroughly dry the potato shreds. It is important to remove as much water as you can for a crispy and fluffy rosti.
- In a bowl, combine the potato, butter or butter substitute, and salt. Toss or stir with your hands to evenly combine.
- Add the starch and again toss to distribute.
- Begin to preheat an oven safe 9-12 inch cast iron or nonstick pan on medium heat. (if your nonstick pan is not oven safe you can still use it, but you will need to use a baking tray with a rack for the oven portion of the recipe.)
- Add just enough vegetable oil to cover the very bottom of the pan. Give the pan a swirl to lightly oil the sides and place it back on the heat.
- When the oil is hot and begins to shimmer, turn off the heat and add the shredded potato mix. Pat it down and spread it across the surface of the pan. Use a rubber spatula to tuck the sides in so that a clear circle of potato with defined edges is produced.
- Place the pan back on the heat and allow to sear on medium heat, occasionally rotating the pan, until a shake of the handle reveals the roti has released from the bottom and will slide in one piece.
- Transfer the pan to the preheated oven and allow it to bake for 15 minutes. (if your non-stick pan is not oven safe, transfer your rosti to a baking tray with a rack before placing it in the oven.
- After 15 minutes flip the rosti (carefully, using a spatula or plate) and continue baking for another 15 minutes.
- After the 2nd round of baking, use a fork to confirm the interior of the rosti is cooked. If it is not, continue baking in 10 minute increments.
- Transfer the rosti to a cutting board and use a sharp knife to cut into 6 slices. Transfer slices to a plate or back to the pan for serving. Finish the Roti by salting it one last time as needed before serving.