Salt-and-Vinegar Rösti

Ingredients

Preparation

1. Step 1

   Parboil potatoes in a grand pot of boiling salted water merely unless a paring knife slides into the center with some resistance, 15–20 minutes. Drain; switch to a rimmed baking sheet and take a seat again uncovered unless chilly, at the least Half-hour.

   Step 2

   Verbalize racks in absolute top and lowest positions in oven; preheat to 425°. Line two 8″ cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a grand bowl. Let take a seat unless onions are softened, 5–10 minutes (rub down gently to mosey up route of).

   Step 3

   In the intervening time, grate parboiled potatoes on a box grater or in a meals processor, or reduce the usage of a julienne slicer. Verbalize ready pans on lower rack and heat 5 minutes.

   Step 4

   Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between sizzling pans and press down as firmly as that it’s seemingly you’ll well be ready to think of to compact (a thin flexible spatula works effectively). Verbalize on lower rack and bake unless potatoes are very brown around the sides, 45–60 minutes. Put off rösti from oven; let cool a itsy-bitsy bit.

   Step 5

   Warmth broiler. Broil rösti on upper rack unless tops are golden brown in each place. Slice around sides with a itsy-bitsy knife or offset spatula to loosen and invert rösti onto a wire rack station inner a rimmed baking sheet. Reasonably rob away parchment paper (if potatoes stick, let cool a itsy-bitsy bit). Brush high of rösti with more oil, sprinkle with sea salt, and broil unless second side is deep golden brown.

   Step 6

   Compose Ahead: Potatoes would perchance even be parboiled 1 day ahead; once chilly, duvet. Rösti would perchance even be made 3 hours ahead; retailer uncovered at room temperature (or set heat in a 250° oven up to 1 hour). Reheat in a 300° oven for 10 minutes sooner than serving.

Nutrition Per Serving