Rösti de pommes de terre

Ingrédients

• 1 pound Yukon gold potatoes, chilled and shredded
• 4 ounces onions, shredded
• 4 teaspoons vegetable oil
• 4 tablespoons unsalted butter, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Préparation

1. 1

   Combine the potatoes and onions in a salad spinner. Spin as much liquid as possible from the mixture, 1 to 2 minutes.

2. 2

   In a large mixing bowl, combine the potato mixture with the oil and divide into four equal parts.

3. 3

   Heat oven to 200 ̊F.

4. 4

   On the stove: Melt 1/2 tablespoon of the butter in a 10-inch skillet set over medium heat.

5. 5

   In a small mixing bowl, season one quarter of the potato mixture with salt and pepper and spread into a thin layer in the pan. Using a spatula, form the potatoes into a round, and press down gently. Brown for 5 to 7 minutes. Top the roesti with another 1/2 tablespoon of butter and slide onto a pan lid. Carefully invert the pan over the lid and flip the pan and lid back over (the raw side of the roesti should now be face-down in the pan). Return the pan to the heat and brown the roesti for an additional 5 to 7 minutes.

6. 6

   Remove to a wire rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

7. 7

   In a waffle iron: Heat waffle iron to its highest setting.

8. 8

   In a microwave-safe bowl, melt the butter on high for approximately 1 minute. Brush both sides of the hot waffle iron with about 1/2 tablespoon each of the melted butter.

9. 9

   Add one quarter of the potato mixture to the iron and spread into an even layer. Close the iron and cook for 8 to 10 minutes. Remove the roesti to a wire rack and hold in the warm oven. Repeat with the remaining 3 portions.