Potato Rosti with Point Reyes Toma
I’m so proud to partner with Point Reyes Cheese in the creation of my very first “Batata Rosti” abroad. Potato Rosti was brought to southern Brazil by Swiss immigrants and is a household recipe so popular that there are restaurants dedicated to different versions of this dish. It’s kind of like a hash brown but made in a single frying pan and usually (or should I say optimally) prepared with fillings. You can use almost any cheese and even add crispy bacon bits. A solid nonstick frying pan will be the key to success in this recipe as you will need to slide it out of the pan and flip the whole thing!
For my filling, I knew I wanted to use Point Reyes Toma, an any time, all natural, pasteurized, semi-hard table cheese with a waxed rind that has a creamy, buttery texture (read: melts beautifully). I have now tried this dish with both Toma Truffle and Toma Provence and both came out delightful in their own unique way. The truffle cheese made it very earthy and delicate. The Provence made my potato dish fresh and herbaceous from the blend of Rosemary, Basil, Marjoram, Savory, and Wild Thyme. You could also go with plain Toma, or make it spicy with Tomarashi, where the cheese is blended with Shichimi Togarash
I have never been more proud of something so perfectly golden.
Point Reyes Farmstead Cheese Company is located in Tomales Bay here in California. They have a legacy of over 100 years of being family-owned, starting with their great grandfather who immigrated from Italy to pursue farming, to the current generation of three sisters running the business.
In Italian, Toma means “wheel of cheese made by the farmer herself.”
Equipment:
Box grater or food processor
Large bowl
Clean kitchen towel
10-inch nonstick frying pan
Pastry or Silicon brush (optional)
Spatula
Measuring spoons
Ingredients:
1.5 pounds of Yukon Gold potatoes, peeled
4oz Point Reyes Toma Cheese of your choice, shredded
3/4 teaspoon salt
2 tablespoons of olive oil
Servings: 6
Active time: 25–30 minutes
Total time: 35–40 minutes
We took a slice before we remembered to photograph it whole. Who can relate?
Steps:
Shred your potatoes using a handheld shredder or a food processor. Lay a clean kitchen towel over a large bowl and transfer the potatoes to the towel. Wring out as much liquid from those potatoes as you can (like super squeeze it) to achieve max crisp results. Open up the towel and salt the potatoes.
Warm up a 10 inch non stick frying pan over low-medium heat with 1.5 tablespoons of olive oil. Spread the oil evenly, using a brush if necessary (my 4 year old loves this task btw).
Layer half of the potatoes evenly on the bottom of the pan and press down with a spatula. Add the cheese leaving room on the edges so it doesn’t spill out. Then layer the other half of potatoes pressing down with a spatula again. drizzle the remaining olive oil around the edges.
Let it cook undisturbed and take a peek after about 10 minutes to see if the potatoes look golden and are loose from the pan.
Note: Mine took between 12-15 minutes and required turning up the heat to medium. I have an unfortunate electric stovetop that came with our house and low heat runs VERY low.
Once it’s golden, remove the pan from the heat. You are going to CONFIDENTLY slide your pancake in one piece onto a plate. Then place the frying pan over the plate and flip! You should have a golden top with crispy edges to swoon over.
Return the pan to the heat for another 10-12 minutes and serve.
Serving Suggestion:
You can serve this straight from the pan, or now that you are a potato-sliding pro, slide it to a serving dish.
For a video of this recipe click Here
Add your protein of choice and a green salad for a perfect meal.
