- 1.5 lbs (680g) russet potatoes, peeled and cut into fine matchsticks or grated
- 6 Tbsp (85g) unsalted butter
- 2 tsp (12g) kosher salt
- 1 tsp (1g) fresh ground black pepper
- Canola oil for cooking
Pommes Rosti | French Hash Browns
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- Preheat an oven to 350°F (175°C)
- Peel and slice the potatoes in 1/16 inch thick sheets.
- Cut the potato sheets into matchstick by cutting again lengthwise. Place cut potatoes into water to keep them from oxidizing.
- Remove the potatoes from the water and place them onto a towel. Season with salt. Squeeze all of the moisture from the potatoes.
- Place potatoes into a bowl and toss with melted butter.
- Begin heating oil in a small nonstick saute pan over high heat.
- Once the oil is hot, add potatoes. Push the sides of the potatoes down to form a uniform edge. Place a lid on the pan and cook for 5-8 minutes.
- Flip the rosti and place the lid back onto the pan.
- Place the pan in the oven and cook for 10 minutes.
- Transfer the rosti to a plate and top with whatever you want.
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