Potato-Parsnip Rosti with Caramelized Onion Sour Cream

published Dec 14, 2020
hanukkah
Potato-Parsnip Rosti with Caramelized Onion Sour Cream

If you’re looking for a starchy Hanukkah dish that’s *like* latkes but doesn’t require the patience of frying, flipping, and keeping them warm, say hello to the rosti.

Serves4 to 8

Prep15 minutes

Cook30 minutes

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Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

I will never say no to a latke. Never. But let’s face it: Frying latkes can be … a process. I know, I know. It’s Hanukkah, and we’re celebrating the oil symbolic of the candles that burned for a miraculous eight days. No offense to Judah and his Maccabees, but sometimes I’m just not in the mood for splattering my whole stovetop with latke grease. The answer to this dilemma? A crispy potato rosti.

Rosti, which originated in Switzerland, is a large, crispy potato fritter made in a skillet —basically, a giant latke. If you’re looking for a starchy Hanukkah dish that’s *like* latkes but doesn’t require the patience of frying, constant flipping, and keeping them warm, this rosti is just what you need. And because every proper latke situation needs some sort of dipping sauce, this rosti comes paired a homemade caramelized onion dip. It’s sweet and buttery from the onions and tangy and rich from the sour cream, and a heavy hand of fresh chives brightens the whole dish up. If you have leftovers, finish it off with some salty potato chips.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

Secrets to Rosti Success

What makes this rosti particularly special is the addition of a parsnip (the most underrated root veggie), which adds a sweet, earthy flavor while maintaining that crunchy texture. If you’re not feeling it, you can use more potato instead, but you’ll miss the subtle delights of a parsnip. And I will judge you from afar! Justice for parsnips.

After you’ve shredded the veggies, you’ll need to squeeze out all the moisture with a few layers of cheesecloth or a clean dish towel. This step is key to an ultra crispy exterior — as is mastering the flip. Once you brown the first side of the rosti, you’ll need to invert it onto a plate and then slide it back into the skillet so that both sides make contact with the hot pan. Like any treacherous kitchen move, all it takes is one swift motion and confidence. You’ve got this. If you have some breakage or a few stray potato strands, it’s fine. Nobody is complaining when you’re putting a skillet-sized potato pancake on the table, you know?

Potato-Parsnip Rosti with Caramelized Onion Sour Cream

If you’re looking for a starchy Hanukkah dish that’s *like* latkes but doesn’t require the patience of frying, flipping, and keeping them warm, say hello to the rosti.

Prep time 15 minutes

Cook time 30 minutes

Serves 4 to 8

Nutritional Info

Ingredients

For the caramelized onion sour cream (optional):

  • 1

    medium yellow onion

  • 2 tablespoons

    finely chopped fresh chives

  • 2 tablespoons

    unsalted butter

  • 3/4 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 3/4 cup

    sour cream

  • 1/2

    medium lemon

For the rosti:

  • 1 pound

    russet potatoes (about 3 medium)

  • 1

    medium parsnip (8 to 10 ounces)

  • 1/2

    medium yellow onion

  • 5 tablespoons

    unsalted butter, divided

  • 2 teaspoons

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    olive oil, divided

Instructions

Make the dip (optional):

  1. Peel, halve, and thinly slice 1 medium onion (about 2 cups). Finely chop fresh chives until you have 2 tablespoons.

  2. Melt 2 tablespoons unsalted butter In a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, until deep golden-brown and caramelized, 30 to 40 minutes. If you start to notice any charring, turn your heat down and add a splash of water.

  3. Remove from the heat and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Transfer to a cutting board, roughly chop them, then place them in a medium bowl. Set aside to cool to room temperature. Meanwhile, make the rosti.

Make the rosti:

  1. Peel 1 pound russet potatoes, 1 medium parsnip, and 1/2 medium yellow onion. Cut all the vegetables into pieces that are thin enough to fit in the feed tube of a food processor, then shred with the shredding disk. (Alternatively, grate everything on the large holes of a box grater.)

  2. Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.

  3. Melt 3 tablespoons of the unsalted butter in a large microwave-safe bowl (alternatively, melt on the stovetop and transfer to a large bowl). Add the vegetable mixture, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.

  4. Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.

  5. Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.

  6. Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.

  7. Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes. Meanwhile, finish the dip.

  8. Add the chives, 3/4 cup sour cream, juice of 1/2 medium lemon (about 1 1/2 tablespoons), remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to the caramelized onions. Stir to combine.

  9. Transfer the rosti to a plate or cutting board and cut into wedges. Serve with the sour cream dip.

Recipe Notes

Make ahead: The onion for the dip can be caramelized up to 1 day ahead and refrigerated.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

The Home for the Holidays vertical was written and edited independently by the Apartment Therapy and The Kitchn editorial teams and generously underwritten by Cointreau.