Potato-parsnip rosti with caramelized onion sour cream

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With or without the sour cream, this is delicious!

For the caramelized onion sour cream (optional):

  • 1 medium yellow onion

  • 2 tablespoons

    finely chopped fresh chives

  • 2 tablespoons

    unsalted butter

  • 3/4 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 3/4 cup

    sour cream

  • 1/2 medium lemon

For the rosti:

  • 1 pound potatoes (about 3 medium)

  • 1 medium parsnip (8 to 10 ounces)

  • 1/2 medium yellow onion

  • 5 tablespoons

    unsalted butter, divided

  • 2 teaspoons

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    olive oil, divided

INSTRUCTIONS

Make the dip (optional):

  1. Peel, halve, and thinly slice 1 medium onion (about 2 cups). Finely chop fresh chives until you have 2 tablespoons.

  2. Melt 2 tablespoons unsalted butter In a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, until deep golden-brown and caramelized, 30 to 40 minutes. If you start to notice any charring, turn your heat down and add a splash of water.

  3. Remove from the heat and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Transfer to a cutting board, roughly chop them, then place them in a medium bowl. Set aside to cool to room temperature. Meanwhile, make the rosti. 

Make the rosti:

  1. Peel 1 pound russet potatoes, 1 medium parsnip, and 1/2 medium yellow onion and shred on the large holes of a grater.

  2. Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.

  3. Melt 3 tablespoons of the unsalted butter.. Add to the vegetable mixture along with 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.

  4. Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.

  5. Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.

  6. Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.

  7. Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes. Meanwhile, finish the dip.

  8. Add the chives, 3/4 cup sour cream, juice of 1/2 medium lemon (about 1 1/2 tablespoons), remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to the caramelized onions. Stir to combine.

Source: thekitchn.com