A tasty video from Industry Partner BCfresh
You can serve these rosti potatoes as an appetizer but they can also be added to a brunch or dinner menu if desired.
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
2 1/2 lb (1.1 kg) Yellow Potatoes, skin on, scrubbed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) vegetable oil
8 oz (250 g) sliced smoked salmon (about 16 small slices)
1/3 cup (75 mL) sour cream
1/2 cup (125 mL) arugula
In large saucepan, place potatoes with enough water to cover; season generously with salt. Bring to boil; cook for 12 to 15 minutes or just until fork-tender. Drain well; let cool completely.
Peel potatoes; shred, using a box grater. Season with salt and pepper.
In large non-stick skillet, heat one-quarter of the oil over medium heat; add 1/3 cup (75 mL) portions of potatoes to skillet, pressing down gently with spatula to flatten. Cook for 4 or 5 minutes per side or until golden brown, tender and heated through. Repeat with remaining potato mixture, adding more oil to skillet as needed.
Serve with slice of smoked salmon, dollop of sour cream and sprinkle of arugula.
Notes: Rösti can be made ahead and reheated in 350°F (180°C) oven until warmed through. Try with a yellow fleshed potato like Yukon Gold.
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