The food lab better home cooking through science ( PDFDrive ) 155

CRISPYPOTATO,
ONION,AND
MUSHROOMCAKE
(AKARÖSTI)
SERVES2OR3
3mediumrusset(baking)potatoes(about1pound),rinsed
andcutinto1⁄16-inchmatchsticksorgratedonthe
largeholesofaboxgrater
5tablespoonsoliveoil
1mediumonion,finelysliced(about1cup)
4ouncesbuttonmushrooms,finelysliced
2mediumgarliccloves,mincedorgratedona
Microplane(about2teaspoons)
1teaspoonfreshthymeleaves
Koshersaltandfreshlygroundblackpepper
1.Spreadthepotatoesonalargemicrowave-safeplateand
microwave on high until hot all the way through and
softenedbutstillslightlycrunchy,about5minutes.
2.Meanwhile,heat1tablespoonoftheoilina10-inchcastiron or heavy-bottomed nonstick skillet over mediumhigh heat until shimmering. Add the onions and
mushrooms and cook, stirring and tossing occasionally,
until softened and starting to brown, about 8 minutes.


Add the garlic and thyme and cook, stirring frequently,
untilfragrant,about30seconds.Seasontotastewithsalt
and pepper. Transfer to a small bowl and wipe out the
skillet.
3. Heat 2 tablespoons oil in the skillet over medium heat
untilshimmering.Addhalfofthepotatoesandpressinto
thebottomofthepanwitharubberspatula.Seasonwith
salt and pepper. Spread the onion/mushroom mixture

evenly over the potatoes and top with the remaining
potatoes.Pressdownintoanevendisk,usingthespatula.
Seasonwithsaltandpepper.Cook,swirlingandshaking
the pan occasionally, until the potatoes are deep golden
brown and crisp on the first side, about 7 minutes.
Carefully slide the rösti onto a large plate. Set another
plateontopofit,upsidedown,griptheedges,andinvert
thewholethingsotheröstiisnowcookedsideup.
4. Heat the remaining 2 tablespoons oil in the skillet and
slide the rösti back in. Season with salt and pepper.
Continue cooking, swirling and shaking the pan
occasionally, until the rösti is deep golden brown and
crisp on the second side, about 7 minutes longer. Slide
the rösti into a cutting board. Serve immediately, with
aioliormayonnaise,orketchup.