Low Sodium Rösti

Total time1 hr 15 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 lbs (about 4 medium) waxy or all-purpose potatoes (such as yukon gold)
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Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
2 tbsp unsalted butter, divided
1 tbsp neutral oil (such as canola oil or sunflower oil), divided

Instructions

1
Place the potatoes in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until a skewer meets firm resistance about halfway through — the potatoes should be just barely tender at the outer edge but still raw at the center, about 10–12 minutes. Drain and let cool to room temperature, then refrigerate uncovered for at least 30 minutes (or up to overnight) until completely cold.
2
Peel the cold potatoes and coarsely grate them on the large holes of a box grater into a large bowl. Season with 1 tsp salt and 1/4 tsp black pepper and toss gently to distribute. Spread the grated potato onto a clean kitchen towel, roll it up, and squeeze firmly over the sink to remove as much moisture as possible.

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