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Gallery Potato and Celery Root Rosti Recipe Summary Servings: 8

Ingredients Ingredient Checklist 4 pounds Yukon Gold potatoes, peeled 1 medium celery root (about 1 pound), trimmed and peeled 2 tablespoons salt Freshly ground pepper 1/2 cup extra-virgin olive oil Regular or nondairy sour cream, for serving

Gallery Potato and Celery Root Rosti

Recipe Summary Servings: 8

Potato and Celery Root Rosti

Potato and Celery Root Rosti

Potato and Celery Root Rosti

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 4 pounds Yukon Gold potatoes, peeled 1 medium celery root (about 1 pound), trimmed and peeled 2 tablespoons salt Freshly ground pepper 1/2 cup extra-virgin olive oil Regular or nondairy sour cream, for serving

Directions

Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.

Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.

Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream.

Reviews (7)

 Add Rating & Review     87 Ratings   5 star values:        11    4 star values:        11    3 star values:        44    2 star values:        14    1 star values:        7

Reviews (7)

Add Rating & Review     87 Ratings   5 star values:        11    4 star values:        11    3 star values:        44    2 star values:        14    1 star values:        7

Add Rating & Review

87 Ratings 5 star values: 11 4 star values: 11 3 star values: 44 2 star values: 14 1 star values: 7

87 Ratings 5 star values: 11 4 star values: 11 3 star values: 44 2 star values: 14 1 star values: 7

87 Ratings 5 star values: 11 4 star values: 11 3 star values: 44 2 star values: 14 1 star values: 7

  • 5 star values: 11 4 star values: 11 3 star values: 44 2 star values: 14 1 star values: 7

    Martha Stewart Member     Rating: 1.0 stars       12/02/2020   It was a mess. I cut in half, and it still filled my 12" skillet. It was oh so salty! Easier than latkes, my left foot! Agree with the person who said turning it onto a plate is crazypants (my words, not theirs). Even with two of us, it made a mess. And so much oil to keep it from sticking! I will say, the celeriac does add a very nice flavor, so next time I make latkes, I will that.  

Martha Stewart Member     Rating: Unrated       12/04/2015   I just got done making this and although I consider myself to be a salt-aholic, even I felt it was too salty. I weighed my potatoes and celery root exactly, but next time I would do only 1.5 tablespoons instead of 2. I used well seasoned cast iron skillets with plenty of olive oil and mine stuck a bit, so when I flipped them, they weren't beautiful. I did add a shallot, which was tasty. Overall, it was delicious, but I would tweak the recipe next time.  

Martha Stewart Member     Rating: Unrated       03/20/2015   It never ceases to amaze me that "invert onto a plate" is stated like it is an easy thing to do! Inverting a VERY hot pan that is also heavy-with one hand-onto a plate accurately without burning the hell out of your hands and arms. Am I missing something?  

Martha Stewart Member     Rating: Unrated       12/30/2012   Had a little trouble with the rosti sticking to the pan, but it was really good. Added some leeks. Will definitely make again.  

Martha Stewart Member     Rating: Unrated       12/18/2012   I made this recipe two days ago and was very disappointed in the results. It was difficult to get all the surface area of the rosti to brown in the pan, even while pressing down on the surface with a spatula. There seem to be too many potatoes. Also, the amount of salt listed is too much. The rosi was too salty.  

Martha Stewart Member     Rating: 3 stars       12/20/2011   By the way, this would be a great 'kid food'  

Martha Stewart Member     Rating: 3 stars       12/20/2011   Fantastic! I lost my celery root virginity to this recipe! Also, I just squeezed the moisture from the grated veg out by hand, and it was a good alternative to using the cheesecloth. I think next time I could make this into a whole veg main by adding seasonings, herbs, grated carrot, chopped onion... Sky is the limit!

    Martha Stewart Member

    Rating: 1.0 stars 12/02/2020

It was a mess. I cut in half, and it still filled my 12" skillet. It was oh so salty! Easier than latkes, my left foot! Agree with the person who said turning it onto a plate is crazypants (my words, not theirs). Even with two of us, it made a mess. And so much oil to keep it from sticking! I will say, the celeriac does add a very nice flavor, so next time I make latkes, I will that.

Rating: 1.0 stars

Rating: Unrated 12/04/2015

I just got done making this and although I consider myself to be a salt-aholic, even I felt it was too salty. I weighed my potatoes and celery root exactly, but next time I would do only 1.5 tablespoons instead of 2. I used well seasoned cast iron skillets with plenty of olive oil and mine stuck a bit, so when I flipped them, they weren’t beautiful. I did add a shallot, which was tasty. Overall, it was delicious, but I would tweak the recipe next time.

Rating: Unrated

Rating: Unrated 03/20/2015

It never ceases to amaze me that “invert onto a plate” is stated like it is an easy thing to do! Inverting a VERY hot pan that is also heavy-with one hand-onto a plate accurately without burning the hell out of your hands and arms. Am I missing something?

Rating: Unrated 12/30/2012

Had a little trouble with the rosti sticking to the pan, but it was really good. Added some leeks. Will definitely make again.

Rating: Unrated 12/18/2012

I made this recipe two days ago and was very disappointed in the results. It was difficult to get all the surface area of the rosti to brown in the pan, even while pressing down on the surface with a spatula. There seem to be too many potatoes. Also, the amount of salt listed is too much. The rosi was too salty.

Rating: 3 stars 12/20/2011

By the way, this would be a great ‘kid food’

Rating: 3 stars

Fantastic! I lost my celery root virginity to this recipe! Also, I just squeezed the moisture from the grated veg out by hand, and it was a good alternative to using the cheesecloth. I think next time I could make this into a whole veg main by adding seasonings, herbs, grated carrot, chopped onion… Sky is the limit!

All Reviews for Potato and Celery Root Rosti

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Potato and Celery Root Rosti

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest