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Rösti Potatoes with Caramelized Onions |
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This recipe was inspired by the Mövenpick Swiss restaurant chain, where "rösti" means "grated potatoes sautéed in oil." I took the idea, made a filling of cheese and sautéed onions, and used only 2 tsp of butter to brown the potatoes. They are amazing. When sautéing, be sure not to use too high a heat or the potatoes will burn before they're thoroughly cooked. | 2 tsp vegetable oil | 1 Tbsp grated Parmesan cheese | | 1 1/2 cups finely diced sweet onion | 3 medium Yukon Gold potatoes | | 1 tsp minced fresh garlic | 1/2 tsp salt | | 1/4 cup shredded light cheddar cheese | A pinch of freshly ground black pepper | | 2 tsp butter or margarine | 1/3 cup low-fat sour cream |
- Spray a non-stick skillet with cooking oil, add the vegetable oil and place over high heat. Add the onion and garlic and cook for 2 minutes. Reduce the heat to medium-low and cook for 10 minutes, or until soft and golden. Transfer to a bowl. Stir in the cheddar and Parmesan.
- Peel the potatoes. Coarsely grate them into a bowl. Toss with the salt and pepper.
- Melt the butter in a 9-or 10-inch non-stick skillet over medium-low heat. Add half the potatoes, spreading them over the bottom of the pan and pressing them flat. Top with the onion mixture. Sprinkle evenly with the remaining potatoes, pressing them down firmly. Cook for 8 minutes, until golden brown underneath. Slide the potatoes out onto a dinner plate and flip them back into the pan. Cook for another 8 minutes, until the other side is golden. Cut into 6 wedges. Serve with sour cream on the side.
| Nutritional Analysis
per Serving | Calories | 146 | | Protein | 4.4 g | | Fat | 4.5 g | | Saturated Fat | 2g | | Carbohydrates | 22 g | | Cholesterol | 9.7 mg | | Sodium | 275 mg | | Fiber | 2.2 g |
Prep Time:10 minutes
Cook Time:20 minutes
Make Ahead:Make early in the day, refrigerate and reheat in a skillet over low heat until warm. Serves 6 |
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