About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Potato Roesti

It has been a while since I managed the time to get a post up, but here it is. I was bored with things we had for lunch and then I remembered a book Belle picked up at the library so I started going through and found this version of a Roesti. I made them for lunch and then wanted more for dinner. They were very good and everyone walked into the kitchen wondering what smelled so good. Even Dylan tried it and liked it. The first time (lunch) I used a box grater for the potatoes and onions but at dinner time I used my food processor with grating attachment – so much easier and faster.

Potato Roesti
adapted from “Good Eats -The Early Years” by Alton Brown

2 lb Yukon Gold potatoes, chilled, peeled and grated
2 small onions, peeled and grated
3 tbsp vegetable oil
4-5 tbsp unsalted butter, divided
Sea salt and freshly ground black pepper, to taste

  1. Chill the potatoes (overnight or for a few hours) – the chilling starts the conversion of starch to sugar and sugar browns quicker.
  2. Using the grating attachment wheel on a food processor, grate the potato and onion together.
  3. Place the grated potato and onion in a salad spinner and get your 6 year old to spin them for two minutes (to remove the liquid).
  4. In a large bowl place the potato and onion and add the oil, mix to combine.
  5. Pre-heat the oven to 200 degrees F. (to keep warm the roestis while making more).
  6. Divide the mixture into 4-6 equal balls.
  7. Heat 1/2 tablespoon butter over medium heat in a skillet (8″-10″).
  8. Add one ball of the mixture and press down with a large lifter to a flat and even circle.
  9. Season with salt and pepper.
  10. Cook for 5 minutes or until brown and crispy on the bottom.
  11. Lift the roesti with the lifter add 1/2 tbsp butter to skillet, swirl to melt and flip roesti onto skillet.
  12. Cook for 4-5 minutes more, season with salt and pepper (if the roesti is thin you will not need much salt).
  13. Remove to a plate with paper towel and place one paper towel on top. Blot the excess oil.
  14. Place roesti on a cooling rack and place in the oven.
  15. Repeat with remaining roesti.

Potato Roesti

I found the butter would start to get really brown so I used the paper towel from the one or two roesti and wiped the skillet clean and started again.
My family does not usually do sit down for lunch, as everyone is busy on their PC, video game, reading or watching a DVD so I did not do the keep warm thing I just made everyone’s and while I started the next one, I would deliver the previous one the next person. Belle got two for lunch (one was supposed to be mine) and she also finished Dylan’s who couldn’t eat the whole roesti because he had been eating all morning. For “dinner”, not really dinner just a later in the day snack, I did manage to get two as did Belle and Sean. Hayley was out by this time and Dylan was too full, but he want an ice cream bar instead.

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6 comments to Potato Roesti

  • This looks good! I know my daughter would love this too, and we got a good tip with it, thanks!

    [Reply]

    Ward Reply:

    Thanks Lyndsey,
    Belle is hooked on these things now. The other night we had Beef Tenderloin with a cabbage and carrot stir-fry and she wanted, you guessed it, more roestis. The only hard part is remembering to always have potatoes in the fridge, just in case. The food processor makes these so simple to make, along with the salad spinner.

    [Reply]

  • Believe it or not, I like potato pancakes with: are you ready? Grape jelly!

    [Reply]

    Ward Reply:

    I am not sure about on potatoes but I love my peanut butter and grape jelly sandwiches. I guess I will have to try it. Maybe Dylan would like that too!

    [Reply]

  • I love these and could eat all of them! They’re close to potato pancakes, but when I make potato pancakes I also use egg and a little flour and I also let the potatoes sit once grated, then I rinse and dry them.

    [Reply]

    Ward Reply:

    Thanks Brette,
    They are fun to make and taste great. The salad spinner makes the “sitting” of the potatoes so fast, just spin the water out of them. I use to use cheesecloth and squeeze but this is so fast now (and I usually get Dylan to do it for me).
    I should try the potatoe pancakes, I know I would love them.
    Thanks for that idea.

    [Reply]

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