Food processor, Nonstick cooking spray or baking dish, Large saucepan, Large spoon or spatula, 2 pie plates
Ingrediënten
26ounces750 g russet potatoes, scrubbed clean, peeled if desired
Nonstick cooking spray or extra nondairy butterfor the pie plates
2Fuji or other tart applespeeled if desired, quartered, and cored
1red onionquartered
2tablespoons30 ml peanut oil
2tablespoons28 g nondairy butter
1½teaspoonsdried rosemary
1teaspooncoarse sea salt
½teaspoonground black pepper
Instructies
Place the potatoes in a large saucepan, cover with water, and bring to a boil.
Cook for 15 minutes, or until barely tender.
Drain well and chill in the fridge overnight for best results.
Preheat the oven to 400°F (200°C, or gas mark 6).
Lightly grease two 9-inch pie plates with nonstick cooking spray or extra butter.
In a food processor, shred the potatoes, apples, and onion.
In a large saucepan, heat the oil and butter over medium-high heat.
Add the rosemary, salt, and pepper.
Add the shredded potatoes, apples, and onion to the saucepan.
Cook for 8 minutes, stirring often.
Firmly press the potato mixture into one of the greased pie plates.
Bake for 15 minutes.
Carefully flip the rösti into the second pie plate and bake for another 15 minutes, or until golden brown on top.
Let the rösti set for a few minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside a simple salad or with Seitan Bacon Crumbles for added flavor.Wine Advice:Pair with a light white wine like Sauvignon Blanc or a dry Rosé.