- 1.5 lbs (680g) russet potatoes, peeled and grated or cut into fine matchsticks
- Kosher salt
- 5 Tbsp (65g) unsalted butter, melted
- Vegetable oil, for cooking
- Sour cream, to serve
- Flakey sea salt, to taste
- Freshly ground black pepper
- Finely chopped fresh chives
- Finely chopped cooked bacon
Cheap & Easy Pomme Rosti
Even a college student can eat well with Joshua Weissman's quick & easy recipes.
Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
4
people
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Ingredients
Directions
- Preheat the oven to 350°F (175°C)
- Place the grated or matchstick potatoes in a bowl of cold water. Stir to rinse off the starch. Remove onto a clean kitchen towel, sprinkle with salt and wring out as much water as possible.
- Place the potatoes into a bowl and toss with the melted butter to evenly coat.
- Lightly grease a small, 8” (20cm) nonstick skillet with vegetable oil and heat over medium heat.
- Add the buttery potatoes into the skillet, spread in an even layer and press down to form a tight disc.
- Cover the pan and cook for 5-8 minutes. Flip the potato rosti and immediately place the skillet into the oven, uncovered, to bake for 10 minutes.
- Transfer the rosti to a plate and serve with your choice of toppings such as sour cream, flakey sea salt, black pepper, chives and/or cooked bacon.
