For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!
Note: For best results, cut potatoes into 1/16th-inch matchsticks by hand or on a mandoline. If you don't have one, the large shredding disk of a food processor or large holes of a box grater will do fine.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Vegan: Crispy Potato, Onion, and Mushroom Rösti
About This Recipe
|Yield:||makes one 10-inch rÃ¶sti, serving 2 to 3|
|Active time:||30 minutes|
|Total time:||30 minutes|
|Special equipment:||mandoline with a 1/16th-inch matchstick plate or a food processor or a box grater|
|This recipe appears in:||Vegan: Crispy Potato, Onion, and Mushroom Rösti|
- 5 tablespoons olive oil
- 3 medium russet potatoes (about 1 pound) rinsed and cut into 1/16th-inch matchsticks or grated (see note above)
- 1 medium onion, finely sliced (about 1 cup)
- 4 ounces button mushrroms, finely sliced
- 2 cloves, grated on a microplane grater
- 1 teaspoon picked fresh thyme leaves
- Kosher salt and freshly ground black pepper
Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.
Meanwhile, heat 1 tablespoon oil in a 10-inch well seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onions and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.
Heat 2 tablespoons oil in skillet over medum heat until shimmering. Add half of potatoes and press into bottom of the pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over the potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.
Cook, swirling and shaking pan occasionally until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti to a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked-side-up. Heat remaining two tablespoons oil in the skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti to a cutting board. Serve immediately with a side of vegan aïoli.