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.
1. 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.
2. Peel the potatoes. Coarsely grate them into a bowl. Toss with the salt and pepper.
3. 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.
2 tsp vegetable oil
1 1/2 cups finely diced sweet onion
1 tsp minced fresh garlic
1/4 cup shredded light cheddar cheese
2 tsp butter or margarine
1 Tbsp grated Parmesan cheese
3 medium Yukon Gold potatoes
1/2 tsp salt
A pinch of freshly ground black pepper
1/3 cup low-fat sour cream
Nutritional Analysis per Serving
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.