Recipe: Rosti Potatoes

ROSTI POTATOES

2 pounds russet potatoes, peeled, cut 2-inch chunks
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 cup chopped scallions
2 teaspoons olive oil
1 teaspoon butter

Preheat oven to 425 degrees F. Cut out a 10 inch circle of parchment paper of aluminum foil and spray one side with nonstick cooking spray.

Place potatoes in a large saucepan, cover with cold water and add salt to taste. Cover and bring to a full boil. Drain potatoes and refresh under cold water. They will not be fully cooked. Pat dry.

Grate the potatoes using a food processor fitted with a grating disk, and place in a large bowl. Add mustard, 1/2 teaspoon salt and pepper. Toss to combine. Gently mix in scallions.

In a 10 inch cast iron or other ovenproof skillet, heat oil and butter over medium heat. Uee a pastry brush to spread the mixture evenly over the bottom and about 1 inch up the sides of the skillet. Add the potato mixture and press firmly into a large pancake. Place the paper or foil circle, sprayed-side down, directly on top of the potatoes. Transfer the skillet to the oven and bake for about 30 minutes, or until the potatoes are golden on the bottom.

TO SERVE:
Remove the paper or foil circle and use a thin metal spatula to loosen bottom and sides of the rosti. Invert a serving plate over the skillet. Grasping the skillet and plate using oven mitts, invert and unmold the rosti. Cut into wedges and serve.

Servings: 6
Source: Eating Well Secrets of Low Fat Cooking