Rösti-Style Potato Latkes With Rosemary And Brown Butter Applesauce
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (1/4 stick)2 tsps
Coarse Kosher SaltDirections:
1
Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes
2
Drain potatoes, rinse in cold water, and drain again
3
Peel, cover, and chill until very cold, at least 4 hours and up to 1 day
4
Coarsely grate potatoes into large bowl
5
Melt butter in large ovenproof castiron skillet over medium-low heat
6
Add shallots; sauté until soft, about 6 minutes
7
Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet)
8
Toss to blend evenly (do not compact potato mixture)
9
DO AHEAD: Can be made 3 hours ahead
10
Let stand at room temperature
11
Preheat oven to 450°F
12
Melt 4 tablespoons usli ghee in reserved skillet over medium heat
13
Add half of potato mixture (5 1/2 to 6 cups)
14
Stir gently until ghee is absorbed, about 2 minutes
15
Spread potatoes to even layer, then press firmly with metal spatula to compact
16
Cook 5 minutes, pressing and flattening occasionally
17
Reduce heat to medium-low
18
Place slightly smaller skillet atop potato cake
19
Weigh down with heavy can (such as 28-ounce can of tomatoes)
20
Cook potato cake 15 minutes, pressing occasionally
21
Remove can and small skillet
22
Press potato cake again to flatten
23
Spread with 2 tablespoons ghee
24
Place skillet in oven and bake potato cake uncovered 15 minutes
25
Run narrow spatula around potato cake
26
Turn out onto platter, bottom (crusty) side up
27
Immediately cut into wedges and serve with applesauce
28
Repeat with remaining potatoes and ghee
29
Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets
30
Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes
31
Drain potatoes, rinse in cold water, and drain again
32
Peel, cover, and chill until very cold, at least 4 hours and up to 1 day
33
Coarsely grate potatoes into large bowl
34
Melt butter in large ovenproof castiron skillet over medium-low heat
35
Add shallots; sauté until soft, about 6 minutes
36
Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet)
37
Toss to blend evenly (do not compact potato mixture)
38
DO AHEAD: Can be made 3 hours ahead
39
Let stand at room temperature
40
Preheat oven to 450°F
41
Melt 4 tablespoons usli ghee in reserved skillet over medium heat
42
Add half of potato mixture (5 1/2 to 6 cups)
43
Stir gently until ghee is absorbed, about 2 minutes
44
Spread potatoes to even layer, then press firmly with metal spatula to compact
45
Cook 5 minutes, pressing and flattening occasionally
46
Reduce heat to medium-low
47
Place slightly smaller skillet atop potato cake
48
Weigh down with heavy can (such as 28-ounce can of tomatoes)
49
Cook potato cake 15 minutes, pressing occasionally
50
Remove can and small skillet
51
Press potato cake again to flatten
52
Spread with 2 tablespoons ghee
53
Place skillet in oven and bake potato cake uncovered 15 minutes
54
Run narrow spatula around potato cake
55
Turn out onto platter, bottom (crusty) side up
56
Immediately cut into wedges and serve with applesauce
57
Repeat with remaining potatoes and ghee
58
Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets
59
Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets