Vegan Potato Rosti Recipe


I made some potato pancakes. Oh, they are an effort. All that potato shredding is rough on the biceps and shoulders. I used a v slicer with a julienne attachment and it was still a lot of work. I forgot how much work or I probably wouldn't have done it. 

They sure do taste great though. 

I don't peel my potatoes. So that saves some work. It also helps retain a lot of nutrients. 

I like to put jalapeno in my potato pancakes. It just adds that little kick. 

Rather than make individual cakes, I fill a frying pan with a large one and use a cutter to get little rounds. 

Keeping them vegan is pretty easy. A little flour, a little baking powder, a little vinegar. They hold together very well. There are no structural issues. 

The vinegar sounds weird, but is essential to keep the potatoes from turning gray. 

You'll need to grate or shred about 4 medium russet potatoes and mince one jalapeno. 

Add 2 tbls flour. 1 tbl white vinegar. 1 tsp baking powder. 1 1/2 tbls salt. 

Heat a large skillet with 2 tbls olive oil. Fill with a thin layer of the potato mixture. 

Cook on medium high heat on one side for about 10 minutes. Use a plate to turn it out and put it back into the pan on the other side. 

Cook for 7 more minutes. 

Finish in a 400 F oven for 10 minutes.

Let cool 10 minutes. Turn out onto a platter. Cool 5 more minutes. 

Cut into wedges or use a ring cutter to take out circles. 

It's a really tasty base for a meal instead of rice or pasta.