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Potato and Celery Root Rosti

Rating: 3.08 stars
86 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 44
  • 2 star values: 14
  • 1 star values: 6

A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes for a tasty dish.

Martha Stewart Living, December 2009

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Recipe Summary

Servings:
8
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Ingredients

Directions

  • Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.

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  • Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.

  • Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream.

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Reviews (7)

86 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 44
  • 2 star values: 14
  • 1 star values: 6
Anonymous
Rating: 1.0 stars
12/02/2020
It was a mess. I cut in half, and it still filled my 12" skillet. It was oh so salty! Easier than latkes, my left foot! Agree with the person who said turning it onto a plate is crazypants (my words, not theirs). Even with two of us, it made a mess. And so much oil to keep it from sticking! I will say, the celeriac does add a very nice flavor, so next time I make latkes, I will that.
Anonymous
Rating: Unrated
12/04/2015
I just got done making this and although I consider myself to be a salt-aholic, even I felt it was too salty. I weighed my potatoes and celery root exactly, but next time I would do only 1.5 tablespoons instead of 2. I used well seasoned cast iron skillets with plenty of olive oil and mine stuck a bit, so when I flipped them, they weren't beautiful. I did add a shallot, which was tasty. Overall, it was delicious, but I would tweak the recipe next time.
Anonymous
Rating: Unrated
03/20/2015
It never ceases to amaze me that "invert onto a plate" is stated like it is an easy thing to do! Inverting a VERY hot pan that is also heavy-with one hand-onto a plate accurately without burning the hell out of your hands and arms. Am I missing something?
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Anonymous
Rating: Unrated
12/30/2012
Had a little trouble with the rosti sticking to the pan, but it was really good. Added some leeks. Will definitely make again.
Anonymous
Rating: Unrated
12/18/2012
I made this recipe two days ago and was very disappointed in the results. It was difficult to get all the surface area of the rosti to brown in the pan, even while pressing down on the surface with a spatula. There seem to be too many potatoes. Also, the amount of salt listed is too much. The rosi was too salty.
Anonymous
Rating: 3 stars
12/20/2011
By the way, this would be a great 'kid food'
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Anonymous
Rating: 3 stars
12/20/2011
Fantastic! I lost my celery root virginity to this recipe! Also, I just squeezed the moisture from the grated veg out by hand, and it was a good alternative to using the cheesecloth. I think next time I could make this into a whole veg main by adding seasonings, herbs, grated carrot, chopped onion... Sky is the limit!
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