Beet and Potato Roesti

Published January 1, 1995.

Why this recipe works:

Most roesti recipes suggested starting with boiled potatoes, so we were surprised when we found that raw potatoes made the best roesti, a moist cake with a thick, crisp crust and a buttery, fresh potato flavor. As an added benefit, raw potatoes were much easier to grate for our roesti recipe.… read more

Most roesti recipes suggested starting with boiled potatoes, so we were surprised when we found that raw potatoes made the best roesti, a moist cake with a thick, crisp crust and a buttery, fresh potato flavor. As an added benefit, raw potatoes were much easier to grate for our roesti recipe. Cooking the roesti over moderate heat was important because it ensured that the center would be tender by the time the crust had turned a crisp golden brown. A well-cooked crust helped to hold the pancake together when we turned it over.

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Serves 4 to 6

You can substitute the butter for olive oil in this recipe. You may also use an equal amount of chives instead of scallions, if desired. If necessary, move the pan around on the burner to amake sure the crust browns evenly. The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Mix some horseradish in with sour cream for a nice garnish.

Ingredients

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