Traditional vegetables that makes us happy? For my husband Andrew, it’s green beans. For this Polish-raised gal, what delights so much as the potato?
Whether you call ’em rosti, latkes, rårakor or blinis, surely we can all agree the only thing better than a potato pancake is a massive potato pancake.
You can find a variety of rosti and fritters on this blog; I find no guilt around the potato. In moderation, like everything. A white potato has only 30mg of sodium (1% recommended daily value), 7 grams of protein, and 7 grams of dietary fiber (26% recommended daily value). The poor tuber has developed quite a bad rep over the decades. Paired with a healthy side, we enjoy fried potatoes on occasion to spice up meatless meals.
Before we move on to this crunchy and comforting concoction, I’ve been so excited to tell you about this easy and nutrient-packed salad I find every excuse to make. Delicious with the following potato entrée and fantastic in the fridge—your co-workers will have (envious) inquiries.
Tangy Carrot-Apple Salad with Cider Vinaigrette
adapted from Vegetarian Times, serves 4 (consider doubling!)
1.5 tbsp. apple cider vinegar
1 small clove garlic, minced (1/2 tsp.)
2 cups carrots (grated or sliced with a vegetable peeler)
1/2 red apple, diced (1/2 cup)
1/4 cup sliced green onions
1/4 cup chopped dried cranberries (I use unsweetened)
1 tsp. agave nectar or honey
1 tbsp. olive oil
2 cups baby spinach
Oh friends, please don’t be intimidated by this seemingly lengthy list. One apple, a pack of craisins, a 40-cent bunch of scallions? This salad is quick and economical—besides having only 4 grams of fat, 0 cholesterol, and 3 grams of fiber. It improves overnight, as too few dishes do!
More quick and elegant than the recommended shredding, I take a veggie peeler to my carrots and vigorously shave them into ribbons. I find this texture more pleasant than a pile of crunchy shreds.
Combine the cider vinegar and garlic in a small bowl. Let stand for 15 minutes. Meanwhile, stir together carrots, apple, green onion, and cranberries in a large bowl. Whisk agave nectar and oil into the cider vinegar mixture. Season with salt and pepper, if desired (I never do). Cover, and chill 2 hours or overnight. Serve the salad on a bed of spinach leaves.
If you toss this quick chopped salad and let is rest while making the potato, the vinegar will have sufficient time to mingle these remarkable flavors.
(Enormous) Potato Rosti
loosely based on Martha Stewart’s Potato and Celery Root Rosti, serves 8
3.5 – 4 lbs. Yukon Gold potatoes, peeled
1 large yellow onion
2 tbsp. coarse salt
1/2 cup extra-virgin olive oil
sour cream, for serving
Working in batches, wrap the potato in a clean dishtowel to squeeze out the liquid. (I set mine in an over-the-sink colander for a spell and pushed out the liquid with a wooden spoon.) Toss with salt in and season with pepper.
Preheat oven to 400F. Heat 3 tbsp. olive oil in a 12-ich ovenproof nonstick skillet over medium-low heat. Spread shredded potato-onion mixture evenly in skillet; press gently to flatten using a spatula.
Cook for 10 minutes. Run the spatula around the edge to loosen; spoon 2 tablespoons of oil around the edge. Cook until the underside is golden and beginning to crisp, 10 to 15 minutes more. Run spatula around the edge to loosen and invert onto a plate.
Add the remaining 3 tbsp. oil to a skillet. Return the rosti to skillet, golden side up, pressing gently to flatten. Cook, shaking occasionally to loosen, until the underside is golden and begins to crisp, about 20 minutes. Transfer the skillet to the oven. Bake until cooked through about 10-15 minutes. Return to the plate and cut into wedges. Serve with sour cream.
And how many dinners can you really enjoy so for tomorrow’s breakfast?