The food lab better home cooking through science ( PDFDrive ) 154
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BASICCRISPY
POTATOCAKE
(AKARƯSTI)
SERVES2OR3
3mediumrusset(baking)potatoes(about1pound),rinsed
andcutinto1⁄16-inchmatchsticksorgratedonthe
largeholesofaboxgrater
¼cupoliveoil
Koshersaltandfreshlygroundblackpepper
1.Spreadthepotatoesonalargemicrowave-safeplateand
microwave on high until hot all the way through and
softenedbutstillslightlycrunchy,about5minutes.
2.Heat2tablespoonsoftheoilinskilletovermediumheat
until shimmering. Add the potatoes and press into the
bottomofthepanwitharubberspatula.Seasonwithsalt
and pepper. Cook, swirling and shaking the pan
occasionally, until the potatoes are deep golden brown
and crisp on the first side, about 7 minutes. Carefully
slidetheröstiontoalargeplate.Setanotherplateontop
of it, upside down, grip the edges, and invert the whole
thingsotheröstiisnowcookedsideup.
3. Heat the remaining 2 tablespoons oil in the skillet and
slide the rösti back in. Season with salt and pepper.
Continue cooking, swirling and shaking the pan
occasionally, until the rösti is deep golden brown and
crisp on the second side, about 7 minutes longer. Slide
ontoacuttingboardandserveimmediately,withaiolior
mayonnaise,orketchup.
