Potato Rosti + Tomato Basil Salad

Most people have a compulsion to eat potatoes with every meal; they’re easy so it seems logical. Mashed and roasted get old very quickly however. I’m not sure why more people haven’t ventured into the realm of rosties, it’s the ideal potato dish.

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Crispy, golden and salty on the outside; soft and pillowy on the outside. Almost exactly like a french fry actually. But it’s bigger. Much bigger. And you didn’t deep fry it, so it’s healthy right? Potatoes are totally a vegetable. Also, these are so quick to make you’ll wonder why you DON’T eat them everyday.

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Potato Rosti

Makes 4 large rosties

Adapted from Smitten Kitchen Cookbook

1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt, baking soda
1/4 teaspoon freshly ground pepper
Peanut oil, for frying

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt, baking soda and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop 1/4 of the potato mixture into the skillet and flatten them with the back of a spoon into a 5” round. Cook over moderately high heat until the edges are golden, about 4-5 minutes; flip and cook until golden on the bottom, about 3-4 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. Repeat with remaining batter.

You can also keep latkes warm in the oven for an hour or more. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.

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Tomato Salad
Serves 4
This is my all time favourite way to eat tomatoes. It’s so refreshing, it goes with anything (or eaten by itself) and it’s like a little burst of summer; which is a nice feeling anytime of the year.
2 1/2 cups tomato – I had cherry on hand but any kind will be fine
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, roughly chopped
pinch of salt
Cut tomatoes into bite size pieces, add into mixing/serving bowl. Add oil, vinegar, basil and salt. Toss and let sit. Can be served immediately, but tastes best after an hour of flavour melding.
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One response to “Potato Rosti + Tomato Basil Salad

  1. Pingback: Rutabaga, Turnip or Celery Root Purée | the windowsill·

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