Potato Rösti Pancake
Copyright © acookingdad.blogspot.com
Original recipe by Israeli Chef Einat Admony
Adapted by Nancy Davidson for Epicurious
These Swiss-style potato pancakes were adapted from a recipe by Israeli Chef Einat Admony. Whether it’s a celebration of the incredible Israeli olive oil or the richness of the potato, the spices are what truly bring this rosti to life and what always remind us that there is a taste of the Land of Israel hidden within. Delicious paired with sweet or savory sauces, these gluten free, dairy free, and vegetarian rounds are a perfect side to a main meal.
- 4 large baking potatoes, peeled and coarsely grated
- 1 teaspoon coarse salt
- 1 onion, grated
- 1 tablespoon fresh rosemary
- 2 teaspoon cumin
- 1 teaspoon zaatar
- ½ teaspoon black pepper
- ¼ cup Israeli olive oil
- In large bowl, mix grated potato with the salt. Let sit for 15 minutes, then drain through a paper towel. (Pro tip: Save that water for amazing #glutenfree baking!)
- Add the onion and spices, and mix well.
- In a heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking.
- Pour in 1/4 potato batter and lightly press to form an even layer that completely fills the pan.
- Cook, without moving, until the underside is browned, about 12 minutes.
- Invert a large plate over the skillet and flip the pancake onto the plate.
- Add 1 tablespoon of oil to the skillet, then slide the pancake back, uncooked side down, into the skillet.
- Cook until the underside is golden brown and crispy- about 5 minutes.
- Remove from heat and keep warm, then repeat the process with remaining oil and potato batter to make the next pancake. Can rest on a paper towel or baking paper, and can keep on a tray in the oven.
- Cut into wedges before serving.