Think of this Swiss favorite as a big potato pancake.
Makes 4 servings
- 1 ¼ lbs. Washington Russet potatoes
- ½ sweet onion, grated
- 2 tablespoons all-purpose flour
- ½ teaspoon chopped fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 teaspoons olive oil, divided
- 1 tablespoon unsalted butter, divided
- ¼ cup fat-free sour cream
- Scrub potatoes with vegetable brush under cold running water. Peel potatoes. Shred on box grater or with shredding blade of food processor. Take a handful of potatoes and squeeze to remove excess liquid. Place in large bowl. Repeat with remaining potatoes. Stir in onion, flour, thyme, salt and pepper.
- Over medium heat, heat a 10-inch skillet. Add 2 teaspoons of the oil and 1 ½ teaspoons of the butter and heat until butter melts and foams. Add potato mixture, spreading evenly in the pan, pressing down with a spatula to form a disk. Cook until the bottom is golden brown, about 11 to 12 minutes. Carefully slide the rosti onto a plate, Invert a second plate over the rosti and flip over so that the browned side is now on top. Return skillet to the heat. Add remaining 2 teaspoons oil and 1 1/2 teaspoon butter and heat until melted. Slide the rosti back into the skillet and cook until the second side is golden brown and crisp, about 6 to 7 minutes longer.
- Slide rosti out of pan onto serving plate or cutting board. Cut into 4 wedges. Top with sour cream to serve.
- If you wish, top with applesauce or sliced sautéed apples. This is great for a brunch or supper.
Nutritional Analysis per serving: 220 calories, 5 g protein, 34 g carbohydrates, 8 g fat, 3 g saturated fat (32% of calories from fat), 9 mg cholesterol, 2 g fiber, 313 mg sodium.