Potato Rösti with Pastrami
PHOTO P. 148
ACTIVE 25 MIN; TOTAL 50 MIN
SERVES 4For the laciest, crispiest rösti, use a spiral-
izer to cut starchy russet potatoes into
long, curly shoestrings. The extra steps of
rinsing away the excess starch, salting the
potatoes to draw out their moisture, then
patting them dry help to crisp the pota-
toes. Attentively cooking—turning the skil-
let so the potatoes brown evenly, then
baking on a rack—makes for a greaseless,
light result. Consider the cooked rösti a
blank canvas for decadent toppings like
melted raclette, runny fried eggs, sour
cream and caviar, or, as Daniel Humm sug-
gests here, New York–style thinly sliced
pastrami, grainy mustard, and dill pickles.3 lb. large russet potatoes, peeled
and spiralized or julienned (about 7
cups)
11 / 2 tsp. kosher salt
1 / 2 cup plus 1 tsp. canola oil, divided
1 / 4 cup crème fraîcheAT MY TABLE from p. 1483 oz. thinly sliced best-quality
pastrami (such as Brooklyn Cured)
2 Tbsp. finely chopped fresh chives
2 Tbsp. fresh dill sprigs
1 Tbsp. whole-grain mustard
2 long dill pickle slices, halved
lengthwise- Preheat oven to 400°F. Place potatoes
in a large bowl, and rinse under cold
water, agitating with your hands until
water runs clear. Working in batches, pat
potatoes dry with a clean kitchen towel.
Place potatoes in a colander, and toss
with salt. Let stand 10 minutes. Working in
batches, pat dry again with a clean
kitchen towel until potatoes no longer
glisten with water. - Heat 1 teaspoon oil in a medium stain-
less steel or cast-iron skillet over high
until it begins to smoke. Reduce heat to
low; pour out oil, and wipe out skillet with
a paper towel. (This process will help keep
the potatoes from sticking.) Increase heat
to medium, and add^1 / 4 cup oil. - When oil is very hot and begins to
shimmer, quickly pull skillet off heat, and
carefully add potatoes in an even layer.
Return skillet to heat over medium. Using
a metal or heat-resistant spatula, loosen
potatoes from sides of pan, and press
down in center to form a cake.- Pour remaining^1 / 4 cup oil around and
down sides of potato cake. Cook until bot-
tom is slightly crisp and lightly browned, 7
to 8 minutes, giving skillet a quarter turn
every 2 minutes to ensure even browning. - Slide rösti onto a large plate. Place a
second large plate on top, and invert.
Slide rösti back into skillet. Cook until bot-
tom is slightly crisp and browned, 7 to 8
minutes, giving skillet a quarter turn every
2 minutes. Slide rösti onto a wire rack set
inside a rimmed baking sheet. Bake in
preheated oven until crispy and browned
and excess oil has pooled in baking sheet,
8 to 10 minutes. - Remove from oven, and let cool until
slightly firm, about 5 minutes. Using a
spatula, gently slide rösti onto a large
plate. Top with crème fraîche, pastrami,
chives, dill, mustard, and pickle slices.
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