Rösti-style Potato Latkes with Rosemary and Brown Butter Applesauce

Name: Rösti-style Potato Latkes with Rosemary and Brown Butter Applesauce
Yield: Makes 8 to 10 servings
Ingredients: 6 large russet potatoes (4 pounds); 2 tablespoons (1/4 stick) unsalted butter; 1 cup finely chopped shallots (about 6); 2 teaspoons coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 12 tablespoons (about) prepared usli ghee* or clarified butter, divided; Rosemary and Brown Butter Applesauce

By Jayne Cohen

November 3, 2008

Meet the latke's larger, Swiss cousin: the Rösti. This recipe makes two giant potato cakes; if you want to serve them at the same time, youll need to use two skillets (heavy ones produce the crispest results).

What to drink:

Sparkling wines taste great with rich fried potatoes. Pour some Piper Sonoma Brut ($14), a delicious value from California.

Recipe notes

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