Potato Roesti*
Source: Card, Matthew "How to Make Potato Roesti." Cook's Illustrated March & April 2007:14-15.
This is the first recipe I've found where they give explicit instructions on how to prevent raw shredded potatoes from frying up gummy. Basically, you rinse the potatoes well, then wring them out dry in a kitchen towel and add a bit of cornstarch (see the recipe for more explicit instructions). I haven't yet tried their method with normal hash browns but I bet it would work well.
Since I didn't change this recipe at all, I don't feel comfortable copying it verbatim. However, Cook's Illustrated currently has the recipe on their website and many libraries subscribe to the Cook's Illustrated magazine.
Nutritional Information
The nutritional information assumes you are using real, unsalted butter. Since so much of the flavor depends on the butter, I don't recommend substituting with margarine. However, if you must, make sure you use a high quality margarine with good flavor.
Servings Per Recipe: 4
5% of calories from protein
49% of calories from carbs
45% of calories from fat
| Calories | 221.90 |
| Total Fat | 11.20 g |
| Saturated Fat | 8.05 g |
| Polyunsaturated Fat | 0.07 g |
| Monounsaturated Fat | 0.00 g |
| Cholesterol | 30.00 |
| Sodium | 300.95 mg |
| Potassium | 694.02 mg |
| Total Carbohydrate | 27.38 g |
| Dietary Fiber | 4.14 g |
| Sugars | 1.96 g |
| Protein | 2.87 g |
| Vitamin A | 8 % |
| Vitamin C | 56 % |
| Calcium | 2 % |
| Iron | 5 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 4 % |
| Thiamin | 8 % |
| Riboflavin | 3 % |
| Niacin | 9 % |
| Vitamin B6 | 17 % |
| Folate | 8 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 5 % |
| Phosphorus | 11 % |
| Iodine | 0 % |
| Magnesium | 9 % |
| Zinc | 3 % |
| Selenium | 1 % |
| Copper | 10 % |
| Manganese | 13 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
