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November 26, 2013 Norene Gilletz

The author of more than 5 cookbooks, Norene has been one of the leading voices of Kosher cooking in Canada for more than 3 decades. Originally from Winnipeg, this lovely, caring and kind woman who now makes her home in Toronto, continues to amaze me not only with her great food but with her unflappable energy and uplifting personality. She regularly traverses our neighbor to the north, giving cooking demonstrations and talks across the country. Her Facebook page Norene’s Kitchen! is hugely popular, delivering delicious tidbits and recipes to hundreds of happy cooks.

 

Rösti Potatoes

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Source:  The NEW Food Processor Bible by Norene Gilletz (Whitecap Books)

This is the ultimate potato pancake! In Switzerland, rösti (pronounced “rooshti”) means “crisp and golden.” Grate the onion alternately with the potatoes to prevent them from turning black.

Ingredients

3 large or 4 medium Idaho (russet) potatoes, peeled (see note)

1 medium onion, halved

1 Tbsp. olive oil

salt and freshly ground black pepper to taste

 

Directions

1. Grater: Alternately grate potatoes and onion, using medium pressure.

3. Spray a heavy 10-inch nonstick skillet with nonstick spray. Add oil and heat on medium heat. Spread potato mixture evenly in skillet. Press down firmly on potatoes with a spatula to form a large pancake; sprinkle with salt and pepper. Cook on medium heat for 8 to 10 minutes, until bottom is browned and crusty.

4. Carefully invert onto a large round platter, then slide potatoes back into skillet, crusty side up. Press down once again with spatula. Cook until bottom is nicely browned and potatoes are cooked through, 6 to 8 minutes longer.

5. Cut in wedges and serve immediately.

Yield: 3 to 4 servings. Leftovers (if any!) can be reheated in the toaster oven.

224 calories per serving, 40.3 g carbohydrate, 4.4 g fiber, 5 g protein, 5.0 g fat (0.7 g saturated fat), 0 mg cholesterol, 25 mg sodium, 1004 mg potassium, 2 mg iron, 38 mg calcium, 134 mg phosphorus

Note: To shorten cooking time, parboil potatoes in boiling water for 2 to 3 minutes. Drain well and let stand uncovered for 10 minutes to dry before grating. (Potatoes can be precooked and refrigerated the night before.)

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