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Potatoes Rösti

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{like his mother made} Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride in homes all over Central Europe. In our home, few things raise bigger enthusiasm than the smell of rösti cooking when András walks through the door. You'll love them for brunch or dinner, or a whole meal {vegetarians take note} with a poached egg and chopped herbs. Add in rosemary and you've got a really heady, flavorful substitute for French fries with your steak dinner.

They key to a crispy outside and soft inside not laden with oil is to get the oil very hot before you add the potatoes, in which case they will absorb very little of it and leave nothing but flavor and crunch for you to devour the instant it hits the plate.

Put your mandoline to work:

Hand-grating potatoes, as is often tradition in potato pancakes, release liquid and starch from the potatoes and can make your rösti gummy. Instead, use the grater on your food processor or a mandoline fit with the julienne attachment for thin, matchstick strips.

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