Rösti-style Potato Latkes with Rosemary and Brown Butter Applesauce

Name: Rösti-style Potato Latkes with Rosemary and Brown Butter Applesauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Jewish
Ingredients: 1 teaspoons freshly ground black pepper; 10 servings Rosemary and Brown Butter Applesauce; 12 Tbsps (about) prepared usli ghee* or clarified butter, divided; 2 teaspoons coarse kosher salt; 2 kilograms large russet potatoes; 237 milliliters finely chopped shallots (about 6); 2 Tbsps (1/4 stick) unsalted butter

Rösti-style Potato Latkes with Rosemary and Brown Butter Applesauce might be just the side dish you are searching for. One serving contains 358 calories, 4g of protein, and 24g of fat. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of butter, rosemary and brown butter applesauce, coarse kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Hanukkah. This recipe is typical of Jewish cuisine. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook potatoes in large pot of generouslysalted boiling water until partially cooked(tester will meet some resistance), about 15minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain potatoes, rinse in cold water,and drain again. Peel, cover, and chill untilvery cold, at least 4 hours and up to 1 day.

Ingredients you will need

Potato

Water

Coarsely grate potatoes into largebowl. Melt butter in large ovenproof castironskillet over medium-low heat.

Ingredients you will need

Potato

Butter

Addshallots; sauté until soft, about 6 minutes.

Add shallot mixture, 2 teaspoons coarsesalt, and 1/2 teaspoon pepper to potatoes(reserve skillet). Toss to blend evenly (donot compact potato mixture). DO AHEAD: Can be made 3 hours ahead.

Ingredients you will need

Potato

Shallot

Pepper

Equipment you will use

Frying Pan

Let stand atroom temperature.

Preheat oven to 450°F. Melt 4tablespoons usli ghee in reserved skilletover medium heat.

Ingredients you will need

Ghee

Equipment you will use

Oven

Add half of potatomixture (5 1/2 to 6 cups). Stir gently untilghee is absorbed, about 2 minutes.

Spread potatoes to even layer, then pressfirmly with metal spatula to compact.Cook 5 minutes, pressing and flatteningoccasionally. Reduce heat to medium-low.

Ingredients you will need

Potato

Spread

Equipment you will use

Spatula

Place slightly smaller skillet atop potatocake. Weigh down with heavy can (suchas 28-ounce can of tomatoes). Cook potatocake 15 minutes, pressing occasionally.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Remove can and small skillet. Presspotato cake again to flatten.

Equipment you will use

Frying Pan

Spread with2 tablespoons ghee.

Ingredients you will need

Spread

Ghee

Place skillet in oven and bake potatocake uncovered 15 minutes. Run narrowspatula around potato cake. Turn outonto platter, bottom (crusty) side up.Immediately cut into wedges and servewith applesauce. Repeat with remainingpotatoes and ghee.

Ingredients you will need

Applesauce