Potato Rosti Recipe

Preparation

1. 1

   Prepare the Potatoes

   Peel the Yukon Gold potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This helps ensure a crispy rosti.

2. 2

   Cook the Cipollini Onions

   Finely chop the cipollini onions. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped cipollini onions and sauté until they are soft and translucent, about 5-7 minutes. Season with a pinch of salt and black pepper. Remove from heat and let cool.

3. 3

   Combine Ingredients

   In a large mixing bowl, combine the grated potatoes, sautéed cipollini onions, garlic powder, and one large egg. Season the mixture with salt and black pepper. Mix well until all ingredients are evenly distributed.

4. 4

   Shape the Rosti

   Divide the potato mixture into equal portions and shape them into patties, about 1/2-inch thick.

5. 5

   Cook the Rosti

   In the same skillet used for the onions, add more olive oil if necessary. Heat over medium-high heat. Once hot, add the potato patties in batches (do not overcrowd the skillet). Cook for about 4-5 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

6. 6

   Prepare the Charred Scallion Aioli

   Char scallions on a grill or in a hot skillet until they have blackened spots and are tender. Allow to cool slightly, then chop. In a bowl, mix the charred scallions with mayonnaise, a squeeze of lemon juice, salt, and black pepper to taste. Adjust seasoning as needed.

7. 7

   Serve

   Serve the potato rosti warm, accompanied by the charred scallion aioli for dipping.