friends at Serious Eats
one 10-inch rösti, serving 2 to 3
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
russet potatoes (about 1 pound; 450g), rinsed and cut into 1/16-inch
matchsticks or grated (see note)
tablespoons (75ml) olive oil
onion, finely sliced (about 1 cup)
(115g) button mushrooms, finely sliced
garlic, grated on a Microplane grater
teaspoon picked fresh thyme leaves
salt and freshly ground black pepper
potatoes on a large microwave-safe plate and microwave on high heat until hot
all the way through and softened but still slightly crunchy, about 5 minutes.
heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick
skillet over medium-high heat until shimmering. Add onion and mushrooms and
cook, stirring and tossing occasionally, until softened and starting to brown,
about 8 minutes. Add garlic and thyme and cook, stirring frequently, until
fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a
small bowl and wipe out skillet.
tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half
of potatoes and press into bottom of pan with a rubber spatula. Season with
salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top
with remaining potatoes. Press down into an even disk shape using a rubber
spatula. Season top with salt and pepper.
swirling and shaking pan occasionally, until deep golden brown and crisp on the
first side, about 7 minutes. Carefully slide rösti onto a large plate. Set
another plate on top of it upside down, grip the edges, and invert the whole
thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml)
oil in skillet and slide rösti back in. Continue cooking, swirling and shaking
pan occasionally, until deep golden brown and crisp on the second side, about 7
minutes longer. Slide rösti onto a cutting board. Serve immediately with a side
of vegan aioli.