Best Herbed Potato Rosti Recipes

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HERBED RöSTI POTATO CAKE



Herbed Rösti Potato Cake image

Provided by Alexis Touchet

Categories     Herb     Potato     Side     Broil     Fry     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Fall     Winter     Thyme     Christmas Eve     Butter     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds large Yukon gold potatoes (about 7)
1 tablespoon fresh thyme, chopped
Salt
Freshly ground black pepper
5 tablespoons unsalted butter, melted
1 tablespoon olive oil
Special equimpent: A four-sided grater; 10-inch well-seasoned cast-iron skillet or 12-inch deep nonstick skillet

Steps:

  • Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
  • Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
  • Chill potatoes on a plate, uncovered, at least 8 hours.
  • Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
  • Heat oven to 375°F with rack in middle.
  • Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.
  • Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
  • Remove lid, then bake potato cake, uncovered, 10 minutes.
  • Brush top of potato cake with remaining 2 tablespoons butter.
  • Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
  • Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
  • Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
  • Cut into wedges and serve.

HERBED RöSTI POTATO CAKE



Herbed Rösti Potato Cake image

How to make Herbed Rösti Potato Cake

Provided by @MakeItYours

Number Of Ingredients 7

3 pounds large Yukon gold potatoes (about 7)
1 tablespoon fresh thyme, chopped
Salt
Freshly ground black pepper
5 tablespoons unsalted butter, melted
1 tablespoon olive oil
Special equimpent: A four-sided grater; 10-inch well-seasoned cast-iron skillet or 12-inch deep nonstick skillet

Steps:

  • Preparation Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes. Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry. Chill potatoes on a plate, uncovered, at least 8 hours. Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well. Heat oven to 375°F with rack in middle. Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top. Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes. Remove lid, then bake potato cake, uncovered, 10 minutes. Brush top of potato cake with remaining 2 tablespoons butter. Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes. Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet. Invert a large round heat-proof plate over skillet and invert potato cake onto plate. Cut into wedges and serve. Cooks' Note:•Potato cake can be made 1 day ahead. Cool, then wrap-still on the plate-in wax paper followed by foil, and chill. To reheat potato cake, remove foil and paper and bake in a 350°F oven until heated through, about 20 minutes.

HERBED POTATO ROSTI



Herbed Potato Rosti image

This dish, similar to hash browns, is a traditional Swiss dish made as an appetizer for breakfast or as a side dish with dinner.

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 20m

Yield 4

Number Of Ingredients 8

1 pound Yukon Gold potatoes
¼ cup chopped parsley
¼ cup chopped green onions
1 teaspoon finely chopped fresh rosemary or dill
½ teaspoon pepper
¼ teaspoon salt
½ cup Gay Lea Sour Cream
1 ½ teaspoons Dijon mustard

Steps:

  • Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes. Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.
  • Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.
  • Add the remaining butter and gently turn rosti; cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.
  • Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti.

Nutrition Facts : Calories 140.8 calories, Carbohydrate 23.7 g, Cholesterol 15 mg, Fat 4.2 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 227.3 mg, Sugar 1.2 g

HERBED POTATO ROSTI



HERBED POTATO ROSTI image

Categories     Dill     Potato     Rosemary

Number Of Ingredients 8

1 pound Yukon Gold potatoes
1/4 cup parsley, chopped
1/4 cup green onions, chopped
1 teaspoon fresh rosemary or dill, finely chopped
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup sour cream (e.g. Gay Lea Sour Cream)
1 1/2 teaspoons Dijon mustard

Steps:

  • Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes.
  • Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.
  • Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.
  • Add the remaining butter and gently turn rosti. Cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.
  • Meanwhile combine sour cream with remaining parsley, green onion and mustard.
  • Serve sour cream with warm rosti.
  • Note: Add smoked salmon to the plate for a traditional accompaniment.

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