Potato rosti with smoked salmon, red onion, capers and sour cream
Updated: 07/03/2012 12:01 PM
By: Chef Dan Eaton
• 1 10-inch oven proof nonstick pan
• 4 medium large Russet or Yukon Gold potatoes, peeled and grated
• salt and pepper to taste
• 3 Tbs vegetable oil (plus more as needed)
• 4-ounces sliced smoked salmon
• thinly sliced red onion as needed
• well drained capers as needed
• sour cream as needed
1. Preheat the oven to 375 degrees.
2. Peel 4 medium large Russet or Yukon Gold potatoes and use a box grater to shred those into a large mixing bowl. Season and toss that with a little salt and pepper to taste.
3. At that point, add about 3 Tbs vegetable oil to a 10-inch, oven proof nonstick pan on medium high heat and, while the oil is heating up, use your hands to squeeze out as much water as you can from the potatoes, about 1 cup at a time. Then, carefully add that to the hot oil, repeating that process with all of the potato.
4. Make sure the potatoes aren't sticking to the pan and you can add a little more oil around the edge of the pan if you think it needs it.
5. Once the first side has crisped up and is a nice golden brown, invert a large plate over the top of it and then very carefully flip the pan over. Add another 1 Tbs of oil to the pan and carefully slide the potato back into the pan and pop the pan into the preheated oven to finish cooking.
6. The rosti will take around 20-25 minutes for the potatoes to cook and, if the bottom side doesn't seem quite as browned as the top, you can cook it on the stove top for a couple of minutes to brown the bottom.
7. Slice the rosti into wedges and serve it on individual plates with smoked salmon, thinly sliced red onion, a sprinkling of capers and a dollop of sour cream!
• Be very careful when flipping the rosti out of the pan and onto the plate. If there is still excess hot oil that hasn't been absorbed by the potatoes, there is a chance that the hot oil could drip and burn. It's a good idea to make sure the pan is relatively dry before inverting the potatoes onto the plate.
• Mop the rosti slices with paper towels to absorb any excess oil before serving.
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