Rosti Potatoes - A great addition to a saucy dish.

As usual, heres my pre-recipe declaration. Wanna skip my rambling? Just look at the recipe by itself.

So you've got two questions for me right now.

1. Where the hell have you been.
2. What the hell is a rosti potato?

Answer 1: Mind your own freaking business, I have a job you know.

Answer 2: Fluffy, fried, swiss style potato cakes. Think "hash browns with character."

Rosti potatoes are fantastic for pairing with saucy dishes as they tend to soak up the juices. Also, the shredded internal texture of the potato combined with the char of the fried outside make it a great side. Not to mention that theres no butter, cream or otherwise in this potato recipe so its a lot more healthy than say, my shallot riced potatoes. (But those are damn good too)

There are a lot of ways to make rosti potatoes. It seems like every douchebag on blogspot has a recipe.

So, since I am both On blogspot, and a douche, it only makes sense that I would throw my own hat into the crowded ring.

This recipe is really pretty straight forward, so lets get right to it.

Ingredients:
2 yukon gold potatoes.
Salt
Pepper
1/4 cup Vegetable Oil
1 tbsp butter (for the onions, I said no butter in the potatoes fatty!)
1/2 cup finely chopped onions

Step 1: Leaving the skins on, slice the potatoes lengthwise into quarters.

Step 2: Parboil the potatoes in salted water. You'll just have to use a toothpick to figure this out. You want the potatoes heated through but not anywhere close to the "falling apart" level we normally cook potatoes.

Step 3: Drain the potatoes and place in refridgerator. Allow them to cool to at least warmish. Room temperature or lower is ideal.

Step 4: While the potatoes are cooling, saute the onions in a tbsp of butter.
Once done, remove from heat and save.

Step 5: Remove the potatoes from refridgerator and skin them. I prefer the Yukon potatoes because, quite honestly, peeling parboiled creamer potatoes is a bitch.

Step 6: Using a box grater, coarsely grate the potatoes into a large bowl. Add the onions to the mixture and by hand mix the potatoes up. (Do not use a spoon or other utensil or else it will "Mash" the potatoes and consistency will be gone.

Step 7: One by one, add the fluffy piles onto a medium level preheated griddle or skillet. Wait a minute for them to brown on the bottom. Lower the temperature. There should be no sizzling or popping. We mean to slow cook these. We just want that nice browning on the bottom.

Step 8: Leave them alone. Do not touch them. Yes, some of them may start to fall apart. Sucks for you. LEAVE THEM ALONE. After about 10 minutes, crank the heat up again, so that they will brown on the other side as well.

Step 9: Flip the piles, repeating step 7.

Step 10: Cook an additional 13-15 minutes.

Remove from heat and serve.
(Or you can just throw em in the fridge like this and reheat them a few hours later.)

Enjoy!