There is never a wrong time to eat a potato pancakes, and roesti are no exception. Crisp on the outside and soft on the inside, these cakes are fantastic with as little as a dollop of sour cream and as much as piles of bacon and runny eggs. This version pairs Yukon gold potatoes with sweet sautéed shallots and salty fried pancetta.
Getting the roesti in and out of the pan takes a bit of practice, so be careful your first few times. Once you've got the hang of it you can take this basic recipe and turn it into your own. Swap out leeks for shallots and ham for pancetta and you have got an entirely new exciting dish.
- About 2 tablespoons plus 1 teaspoon vegetable oil
- 1/4 pound pancetta, chopped (about 3/4 cup)
- 2 large shallots, finely chopped (about 3/4 cup)
- 1 1/2 pounds (about 3) Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- 2 teaspoons picked thyme leaves
- 1/2 cup sour cream
Heat 1 teaspoon of vegetable oil in a 10- inch non stick skillet over medium high heat until shimmering. Add chopped pancetta and cook, stirring until pancetta is crisp, about 5 minutes. Add chopped shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Transfer shallots and pancetta to a large bowl using a slotted spoon. Transfer fat to a cup. Add enough oil to add up to about 4 tablespoons total fate. Set skillet aside.
Using the largest holes on a box grater grate potatoes one at a time. Place grated potato in the center of a clean tea towel and twist tea towel to drain out liquid over sink. Transfer to bowl with pancetta and shallots. Season to taste with salt and pepper. Add 1 1/2 teaspoons picked thyme leaves and toss to combine.
Wipe out skillet. Heat 1 tablespoon of fat over medium heat, and when shimmering add 1/2 of potato mixture to the skillet. Using a rubber spatula, press into the bottom of the pan and cook until edges begin to look brown, about 6 minutes. Carefully slide roesti onto a plate then place another plate on top. Flip plates over, then slide roesti back into pan and continue to cook until completely crisp, about 7 minutes longer. Transfer to a large plate and keep warm in a 200°F oven. Repeat with remaining fat and potato. Sprinkle roesti with thyme and serve with sour cream.
10- inch non stick skillet