Recipe of the Week: Rosti Potatoes
Rosti, in Swiss German, means “crisp and golden.” The potatoes are shredded and then formed into a sort of pancake, stuffed with mozzarella and provolone, and then finished with another layer of potatoes — all fried until “crisp and golden.” Serves eight to 10. (Chef tip: Make sure you use a good nonstick and enough olive oil so your rosti potatoes do not stick to the bottom.)
3 pounds redskin potatoes
2 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
1/2 teaspoon fresh thyme leaves
1 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
The day before, cook the potatoes, with skin, in a pot of salted boiling water for 10 minutes or until tender (but not falling apart). Let the potatoes cool and chill them overnight.
The next day, peel and rice the potatoes. Season with salt, pepper and the fresh thyme.
In a different bowl, combine the cheeses and stir well. Reserve.
Heat one tablespoon of butter and two tablespoons of olive oil in a medium-sized saute pan, over medium heat. Add half of the rice potato, spreading it out evenly to cover the bottom of the pan. Allow to cook for about five minutes, or until the sides start to turn golden, while shaping it into a flat cake, pressing down lightly.
Pour all the cheese filling onto the potato pancake, leaving a small edge all around. Then, spread out the remaining potato on top of the cheese, pressing it down and around as you go, covering all the cheese. Continue to cook for five more minutes. When the edges of the bottom potato cake are golden, gently shake the pan to loosen the rosti. Then, flip it with the aid of a plate that is larger than the saute pan.
Add one tablespoon of butter and some olive oil and, when hot, slide the rosti back into the pan, uncooked side down. Let it cook for five more minutes or until the bottom is golden brown, adding more olive oil if necessary.
Remove to a plate covered with paper towel to soak the excess grease. Let it stand for five minutes before serving.