Served with a punchy horseradish mascarpone cream, this homemade rösti recipe is definitely one to keep on file. Try this simple but delicious out this week.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (60g) mascarpone
¼ cup (60g) sour cream
2 tbs horseradish cream
1½ tbs full-cream milk
3 tsp fresh lemon juice
900g brushed potatoes, peeled
2 shallots, halved
45g butter, melted, divided
3 tbs canola oil, divided
1 tbs finely chopped fresh chives
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice. Season with salt and pepper.
Step 2
Using large holes on a box grater, shred potatoes and shallots. Place potato mixture into centre of a kitchen towel. Gather corners of towel, and squeeze mixture in towel over the sink, extracting as much liquid as possible. Transfer mixture to a medium bowl. Drizzle 1½ tbs of butter into mixture and then mix in 1¼ tsp of salt.
Step 3
Heat a deep 25cm-diameter frying pan over medium heat and add 2 tbs of oil. When oil is hot, add half of potato mixture and, using a spatula, press down to evenly distribute mixture. After 30 secs, add remaining potato mixture and press down to form a cake. Cook for 8 mins or until potato mixture is crisp and deep golden brown on bottom. Place a large plate over pan and carefully invert rösti onto plate.
Step 4
Return pan to medium heat and add remaining butter. Slide rösti, browned side up, back into pan. Drizzle remaining 1 tbs of oil around edges of rösti. Cook for 8 mins or until rösti is crisp and deep golden brown on bottom and potato is tender in the centre.
Step 5
Slide rösti onto a stack of paper towels to drain. Place on a cutting board. Slice and serve with horseradish mascarpone cream. Sprinkle with chives.
Served with a punchy horseradish mascarpone cream, this homemade rösti recipe is definitely one to keep on file. Try this simple but delicious out this week.
Method
Step 1
In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice. Season with salt and pepper.
Step 2
Using large holes on a box grater, shred potatoes and shallots. Place potato mixture into centre of a kitchen towel. Gather corners of towel, and squeeze mixture in towel over the sink, extracting as much liquid as possible. Transfer mixture to a medium bowl. Drizzle 1½ tbs of butter into mixture and then mix in 1¼ tsp of salt.
Step 3
Heat a deep 25cm-diameter frying pan over medium heat and add 2 tbs of oil. When oil is hot, add half of potato mixture and, using a spatula, press down to evenly distribute mixture. After 30 secs, add remaining potato mixture and press down to form a cake. Cook for 8 mins or until potato mixture is crisp and deep golden brown on bottom. Place a large plate over pan and carefully invert rösti onto plate.
Step 4
Return pan to medium heat and add remaining butter. Slide rösti, browned side up, back into pan. Drizzle remaining 1 tbs of oil around edges of rösti. Cook for 8 mins or until rösti is crisp and deep golden brown on bottom and potato is tender in the centre.
Step 5
Slide rösti onto a stack of paper towels to drain. Place on a cutting board. Slice and serve with horseradish mascarpone cream. Sprinkle with chives.
