Potato Rösti with Warmed Apples

Name: Potato Rösti with Warmed Apples
Total time: 30 min
Ingredients: 2 pounds russet or Yukon Gold potatoes; Salt and pepper; 3 tablespoons olive oil, plus more as needed; 2 tablespoons butter; 3 medium apples (about 1 pound); 1/4 teaspoon ground cardamom; Sour cream or crème fraiche for serving (optional)

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

2 pounds russet or Yukon Gold potatoes
Salt and pepper
3 tablespoons olive oil, plus more as needed
2 tablespoons butter
3 medium apples (about 1 pound)
1/4 teaspoon ground cardamom
Sour cream or crème fraiche for serving (optional)

Instructions

Peel the potatoes if you like. Shred them in a food processor with a grating disk or by hand with a box grater.
Drain the potatoes well in a colander or strainer, wringing them dry in kitchen towels to squeeze out as much moisture as possible.
Sprinkle with salt and pepper and toss.
Put 3 tablespoons olive oil in a large skillet (preferably carbon steel or nonstick) over medium-high heat.
Spread the potatoes in the skillet and press them down with a spatula. Cook undisturbed until the bottom of the cake releases easily and is crisp, 5 to 10 minutes. Adjust the heat as it cooks so you hear it sizzle without smelling burning; you’ll need to lift the edge carefully with a spatula to check the progress.
Put 2 tablespoons butter in a large pot over medium heat.
Core the apples and cut them into thin slices.
When the butter has melted, add the apples, 1/4 teaspoon ground cardamom, a sprinkle of salt, and 1/3 cup water. Cook, stirring occasionally and adding more water if the mixture gets too dry, until the apples soften and start to fall apart, 10 to 15 minutes.
When the first side of the rösti is browned, slide it onto a plate, top the potatoes with another plate, upside down, and carefully invert the two. Add a little more olive oil to the pan, then slide the potatoes back in. Continue to cook, adjusting the heat if necessary, until the second side is browned, 5 to 10 minutes. To serve, cut the rösti into wedges; top with the warmed apples and a dollop of sour cream or crème fraîche if you like.

— Recipe from How to Cook Everything Fast