Make the applesauce: place the whole cored apple into a microwave safe bowl and cover with a sheet of plastic wrap. Microwave until very tender, about 5 minutes. CAREFULLY uncover and pour the softened apple and any liquid in the bowl into the food processor and pulse until smooth. Add the butter and salt and pulse until combined. Keep warm.
Make the rosti: Shred the potatoes with the large side of the grater.
Mix with the salt, pepper, and parsley allow to sit 10 minutes, covered tightly.
Squeeze out all moisture. Form 1/4 cup balls and set on paper towels to drain.
Heat a 12-inch nonstick pan over medium high heat and add 2 TBSP oil. Once the oil is hot add the balls and flatten to 1/4 inch thickness using the bottom of the measuring cup. Cook in batches, do not overcrowd the pan.
Cook about 4 to 5 minutes or until well browned and then flip to the other side, continue to cook until well browned another 3 minutes. Remove from pan and allow to drain while you cook the remaining rosti.
Serve with the applesauce, green onions, and sour cream.
I tried this recipe with russet potatoes, Yukon gold potatoes and mixture of russet and Yukon gold. The russets came out crispiest. The Yukon offered more flavor, but were on the soggy side. The mixture was middle of the road in crispiness, but was a bit oily. I strongly suggest using russet potatoes.
For an elevated appetizer top with caviar or smoked salmon and creme fraiche.
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