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Oven Rosti

Source of Recipe


Sunset, December 1997






List of Ingredients



• 3 russet potatoes (about 1-1/2 pounds total)
  
• 2 Tbsp lemon juice
  
• Salt
  
• 2 Tbsp butter or margarine
  
• 6 Tbsp salmon caviar *
  
• About 1/2 cup sour cream or crème fraîche
  
• 3 Tbsp snipped chives
  






Instructions



1. Peel potatoes, then shred them and quickly mix with lemon juice (to reduce darkening) and 1/4 teaspoon salt.
   
   
2. Melt butter in a nonstick, ovenproof frying pan that measures 9-1/2 to 10 inches across the flat bottom. Pour in the potato mixture, and gently spread evenly. Cook on medium heat just until edges begin to lightly brown, 4 to 5 minutes (do not disturb base of potatoes).
   
   
3. Set pan in the upper half of a 450° oven and bake until potatoes are brown and crisp on the bottom (lift an edge to check, disturbing potatoes as little as possible), 35 to 40 minutes. The top will be only partially browned.
   
   
4. Meanwhile, put salmon caviar in a fine strainer and rinse with cold running water to reduce saltiness. Drain well, then cover and chill.
   
   
5. Remove potato rosti from oven. Invert hot rosti onto a flat plate and cut into wedges. Put wedges on individual plates and top equally with sour cream, caviar, and chives. Add salt to taste.
   
   Makes 6 to 8 servings.
   
   






Final Comments


* For fresh salmon caviar, buy "ikura" in Japanese fish or food markets.