Preparation: 30 minutes | Total Time: 1 hour 15 Minutes | Serves 12-16
Rösti potatoes are a Swiss potato dish that can be described as a cross between hash browns and a potato pancake. Popular throughout Switzerland as a breakfast food cut into wedges and served with sausages or smoked salmon, Canadian culinary personality Emily Richards created this baking sheet version to serve at least 12-16 people at once. Emily’s Entertaining Tip: Cut into smaller bite-size pieces to serve as a cocktail party appetizer!
• 5 lb (2.5 kg) yellow-fleshed potatoes, peeled
• 1 small sweet onion, finely chopped
• 2 cloves garlic, minced
• 2 1/2 cups (625 mL) shredded Gruyère cheese
• 3 green onions, thinly sliced
• 3 tbsp (45 mL) canola oil
• 2 tsp (10 mL) chopped fresh thyme and salt
• 1/2 tsp (2 mL) fresh ground pepper
• Sour cream or french onion dip
• Smoked salmon or trout
Line a baking sheet with parchment paper; set aside. Preheat oven to 400ºF (200ºC).
Using a box grater or shredding blade in food processor, grate potatoes and place in large bowl. Toss with onion and garlic. Squeeze out potato mixture and discard liquid. Return to bowl and stir in cheese, green onions, oil, thyme, salt and pepper until evenly distributed.
Press potato mixture evenly into pan. Roast in centre of oven for about 50 minutes or until deep golden brown and crisp all over.
Let cool slightly and using pizza cutter, or chef’s knife, cut into desired pieces. Top each piece with sour cream and salmon, if using to serve.