Potato Rosti with Cured Salmon & Crème Fraiche
Ingredients
- 1 lb. potatoes (Yukon Golds or russets are best)
- 3 Tbs. vegetable or olive oil for frying; more as needed
- 1-1/2 tsp. salt
- Generous 1/4 tsp. freshly ground black pepper
- 2 TBL white wine vinegar
Directions
- Peel the potatoes and grate them using the large holes of a hand grater or a food processor.
- Put the potatoes in a large bowl, add the salt and pepper, vinegar, and toss to coat thoroughly.
- Let the potatoes rest for at least 5 minutes
- Working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won’t really affect the final results.)
Prepare the Pan
Directions
- Heat a small non stick pan over medium-high heat. Add the oil (a bit more than you would think...about 1/8 of an inch).
- When you think the oil is hot, test it by dropping in a potato shred—it should sizzle. If not, wait a few more seconds.
- When the temperature is right, put a hand full of potatoes in the center of the pan. (Be careful because the oil will spatter)
- Adjust the heat so that you hear a sizzle but the bottom isn’t browning too rapidly.
- Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent, 15 min
- If you feel adventurous, flip the Rosti and continue cooking. Otherwise, remove rosti onto a plate and flip back into the pan. Cook 5-7 minutes more
- Top with cured salmon, crème fraiche and herbs.
