The Food Lab: Better Home Cooking Through Science

(Nandana) #1

BASIC CRISPY


POTATO CAKE


(AKA RÖSTI)


SERVES 2 OR 3


3 medium russet (baking) potatoes (about 1 pound), rinsed
and cut into 1⁄16-inch matchsticks or grated on the
large holes of a box grater
¼ cup olive oil
Kosher salt and freshly ground black pepper




  1.  Spread  the potatoes    on  a   large   microwave-safe  plate   and

    microwave on high until hot all the way through and
    softened but still slightly crunchy, about 5 minutes.



  2. Heat 2 tablespoons of the oil in skillet over medium heat
    until shimmering. Add the potatoes and press into the
    bottom of the pan with a rubber spatula. Season with salt
    and pepper. Cook, swirling and shaking the pan
    occasionally, until the potatoes are deep golden brown
    and crisp on the first side, about 7 minutes. Carefully
    slide the rösti onto a large plate. Set another plate on top
    of it, upside down, grip the edges, and invert the whole
    thing so the rösti is now cooked side up.

  3. Heat the remaining 2 tablespoons oil in the skillet and
    slide the rösti back in. Season with salt and pepper.
    Continue cooking, swirling and shaking the pan
    occasionally, until the rösti is deep golden brown and

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