Potato Rosti

Washington State Potato Commission

Think of this Swiss favorite as a big potato pancake.

Makes 4 servings

INGREDIENTS:

• 1 ¼ lbs. Washington Russet potatoes
• ½ sweet onion, grated
• 2 tablespoons all-purpose flour
• ½ teaspoon chopped fresh thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 teaspoons olive oil, divided
• 1 tablespoon unsalted butter, divided
• ¼ cup fat-free sour cream

DIRECTIONS

1. Scrub potatoes with vegetable brush under cold running water.  Peel potatoes.  Shred on box grater or with shredding blade of food processor.  Take a handful of potatoes and squeeze to remove excess liquid.  Place in large bowl.  Repeat with remaining potatoes.  Stir in onion, flour, thyme, salt and pepper.
2. Over medium heat, heat a 10-inch skillet.  Add 2 teaspoons of the oil and 1 ½ teaspoons of the butter and heat until butter melts and foams.  Add potato mixture, spreading evenly in the pan, pressing down with a spatula to form a disk.  Cook until the bottom is golden brown, about 11 to 12 minutes.  Carefully slide the rosti onto a plate, Invert a second plate over the rosti and flip over so that the browned side is now on top.  Return skillet to the heat.  Add remaining 2 teaspoons oil and 1 1/2 teaspoon butter and heat until melted.  Slide the rosti back into the skillet and cook until the second side is golden brown and crisp, about 6 to 7 minutes longer.
3. Slide rosti out of pan onto serving plate or cutting board.  Cut into 4 wedges.  Top with sour cream to serve.
4. If you wish, top with applesauce or sliced sautéed apples.  This is great for a brunch or supper.

Nutritional Analysis per serving:  220 calories, 5 g protein, 34 g carbohydrates, 8 g fat, 3 g saturated fat (32% of calories from fat), 9 mg cholesterol, 2 g fiber, 313 mg sodium.