Food & Cooking Recipes Appetizers Crispy Brussels-Sprout Rösti Close Credit: Lennart Weibull Prep Time: 15 mins Total Time: 40 mins Servings: 4 This savory, vegetable pancake is made with starchy russet potatoes and earthy Brussels sprouts. For an elegant (and gluten-free!) starter, cut it into wedges and serve with a dollop of Greek yogurt, fish roe, and fresh herbs. Or, if you're feeling more casual, simply top it with a fried egg and dig in for brunch—or dinner. Directions Preheat oven to 400°F. Using a clean kitchen towel, squeeze excess moisture from potatoes. In a bowl, toss potatoes and sprouts with 1 teaspoon salt and 1/4 teaspoon pepper. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons oil over medium. Add potato mixture and spread evenly; flatten gently with a spatula and cook until bottom is golden, 10 minutes. Remove from heat. Run a spatula around edges to loosen; invert rösti onto a plate. Slide back into skillet, cooked-side up; drizzle remaining 1 tablespoon oil around edges of skillet. Bake until cooked through and crisp, 20 to 25 minutes. Cut into wedges; serve. Cook's Notes Use a mandolin slicer to shred the Brussels sprouts for thin, even pieces.