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Rosti Potatoes

4-medium potatoes, about 1lb
1/2-tsp salt
11/2-tbsp Dijon mustard
1/2-tsp pepper
1/4-cup green onions, chopped
1-tsp olive oil
1-tsp butter

Preheat oven to 425*
Cut potatoes into 2" chunks, place in saucepan, cover with cold water, and bring to a full boil
Drain potatoes and refresh with cold water
Coarsely shred the potatoes in a food processor and place in a large bowl (potatoes will be gluey)
Stir in salt, mustard, and pepper
Gently stir in green onions
Heat oil and butter in a heavy, cast iron skillet, swirling the grease about 1/2" up all the sides
Add the potato mixture and press into a large pancake
Cut a circle of waxed paper or foil the size of the pan
Spray the underside of the paper with non-stick spray and place on top of potatoes
Bake at 425* for 25 minutes or until the potatoes are golden on the bottom
Take off the paper and bake another 5 minutes
Loosen the sides of the potatoes, invert a serving plate over the skillet and tip the Rosti onto the plate, or serve with a pie server