Lately I have been working my my rösti technique. This is what works well for me... Using a large ( 16" ) non-stick skillet, I preheat... and not very carefully peel 5 or so decent sized Yukun Gold spuds. Then I shred them in my Cusinart... and dump the shreds into the basket of a salad spinner. A couple of quick rinses in cold running water and then they are spun dry. Wipe out the bowl of the spinner and then season in the same bowl... large pinch of sea salt, freshly ground black pepper and a couple of scallions chopped finely. Toss to distribute the seasonings. As the pan heats I put a couple of oz. of good unsalted butter till the foam subsides---then in go the spuds and press down to form a uniform layer. The cover goes on... seven or eight minutes... and as a previous post notes, it must brown and crust as it gets turned only once. When ready over it goes (turned out on a pizza pan in my case) and then reversed to cook uncovered for another five minutes and browned on the second side. Get out the sour cream and applesauce... The nice thing here is the lack of paper towels and speed of preparation. Last night it was the rösti. some poached chicken with Dijon and sauteed green beans in under an hour and ten. What else goes well with this dish? (Edited by stephen at 8:48 pm on Jan. 3, 2002) (Edited by stephen at 8:50 pm on Jan. 3, 2002)
