Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, April 14, 2015

Garlic Rosti

It’s time for a change from the same old rotation of potato side dishes…it’s time for Rosti…a central European perfectly crispy and moist version of hash browns. Begin by heating a couple generous splashes of olive oil in a large skillet then either julienne or grate two large peeled baking potatoes. Toss in a bowl with some salt, pepper, and minced garlic and after draining as much of the liquid as possible spoon evenly into the skillet over medium high heat.

When it settles into a pancake shape and the bottom is golden, about ten minutes, slide it out onto a large plate, cover with another plate, flip, and slide back into the skillet crispy side up. Preheat your oven to 400 and once the other side is browned put the skillet and all in the oven for about thirty minutes to finish off.

It’s easy enough to jazz it up with rosemary, bacon, or scallions, and a fried egg on top never disappoints.

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