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Rosti

Ingredients

  • 4 large russet potatoes ,peeled
  • 1 yellow onion ,thinly sliced
  • 1/2 tablespoon kosher salt
  • 1 tablespoon white vinegar
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • Scallions and parsley (optional)

Instructions

  • Preheat oven to 425° F and set rack to the lowest position.
  • Parboil potatoes in salted water until slightly tender, about 10–15 minutes. Drain and let rest until cool enough to handle, about 20 minutes.
  • Mix onions, kosher salt, and vinegar, and let onions soften as they sit. Once cool, coarsely grate potatoes using the large holes of a box grater or grater plate of a food processor.
  • Combine potatoes and onions and season with black pepper and salt. Oil a large cast-iron frying pan or an 8-inch cake pan and heat in the oven for 5 minutes. (If using cake pan, make sure it’s thoroughly oiled and line with parchment paper.)
  • Remove hot pan and add potato/onion mixture, pressing down with a spatula or large fork. The mixture should sizzle when it touches the pan. If it doesn’t, return the pan to the oven to heat up longer.
  • Place on bottom rack and bake until sides and bottom are crispy and brown, 45 to 60 minutes. Remove from oven and let rest 5 minutes. Run a knife around the edge of the pan to loosen rosti and then invert onto a cutting board, plate, or serving platter.
  • Sprinkle with coarse sea salt, scallions, and parsley to serve.