Best Potato Rosti Recipes

HERBED RöSTI POTATO CAKE

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.

LUXURY FISH PIE WITH CHEESY POTATO RöSTI TOPPING

Steps:

• Pre-heat the oven to gas mark 7/425°F/220°C.
• You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered.
• Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water.
• Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam.
• Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well.
• Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked).
• Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl.
• In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes.
• Then gradually add the strained fish stock little at a time, whisking all the time.
• When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.
• Then whisk in the double cream, followed by the gherkins and chopped parsley.
• Give it all a good seasoning and remove it from the heat.
• Now to make the rösti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl.
• Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter.
• Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce.
• Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish.
• Sprinkle the rösti on top, spreading it out as evenly as possible but not pressing it down too firmly.
• Finish it off by scattering the grated cheese all over the surface.
• Bake on a high shelf of the oven for 35-40 minutes until golden brown.
• If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.

POTATO RöSTI CAKES WITH SAGE LEAVES

Steps:

• Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
• When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.

POTATO ROSTI

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Generously brush a 17-by-12-inch rimmed baking sheet with oil.
• Place onions in a large bowl. Peel potatoes, and grate on the large holes of a box grater, adding them to bowl and stirring into onions as you work to prevent discoloration. Squeeze handfuls of the mixture to release excess liquid, and transfer mixture to another bowl.
• Add salt, pepper, cheese, and oil to potato mixture, and toss well to combine. Sprinkle mixture over prepared baking sheet, and press down lightly with your hands to form an even layer.
• Bake until golden, about one hour. Remove from oven, and cut into squares. Serve immediately with applesauce.

RöSTI (SWISS POTATO CAKE WITH ONION)

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
• Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
• Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
• Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
• Cook until underside is golden brown, about 5 minutes.
• Transfer to a cutting board and cut into 6 wedges.

HERBED POTATO ROSTI

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.

HERBED RöSTI POTATO CAKE

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.

POTATO ROSTI

Steps:

• Squeeze as much moisture as you can from grated potatoes. Place both into a large bowl.
• Add remaining ingredients & stir well to combine.
• Heat oil in a large pan & cook 1/4 cup batches of the mixture until golden on both sides.
• Drain on absorbent paper.

POTATO, PARSNIP & HORSERADISH BAKED ROSTI

Steps:

• Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
• Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.

GIANT POTATO AND LEEK ROSTI

Steps:

• Place the potatoes in a large pot of lightly salted water and bring to a boil over high heat. Reduce the heat to medium. Cook, uncovered, until the potatoes are tender when pierced with a knife, 25 to 35 minutes. Drain and rinse under cold water. Cool completely. Cover and refrigerate until chilled, at least 4 hours and preferably overnight.
• Position a rack in the center of the oven and preheat to 400 degrees F. In a very large (12-inch) nonstick skillet (if the skillet handle isn't heatproof, wrap it in a double thickness of aluminum foil), heat the butter over medium heat. Add the leeks and cook until tender, stirring often, about 4 minutes. In a small bowl, mix the salt and pepper. Season the leeks with 1/4 teaspoon of the salt-and-pepper mixture. Transfer to a small bowl and set aside. (The leeks can be prepared up to 1 day ahead, cooled, covered and refrigerated.)
• Peel the potatoes and shred on the largest holds of a box grater. In the skillet, heat 2 tablespoons of the goose fat over medium-high heat until very hot but not smoking. Spread half of the potatoes in the skillet in a layer. Season with 1/2 teaspoon of the salt-and-pepper mixture. Spread with the leeks, leaving a 1-inch border around the edges. Top with the remaining potatoes, and season with the remaining 1/2 teaspoon salt and pepper.
• Cook until the edges of the pancake are golden brown, about 5 minutes. Hold a flat round skillet top, plate, or pizza pan on top of the skillet. Inver the skillet and the skillet top together so the pancake falls, upside down, onto the skillet top. (If this seems too heavy to handle, slide the pancake carefully out of the skillet onto a plate. Place a second plate on top and invert.) Return the skillet to the stove and heat the remaining tablespoons goose fat until very hot. Slide the pancake back into the skillet, browned side up. Cook until the underside is browned, 5 to 7 minutes.
• Bake for 10 minutes. Turn the pancake as before, and bake it until crisp, about 10 more minutes.
• Transfer to a warm round platter and sprinkle with the chives, if desired. Serve hot, cut into wedges.

SWEET POTATO ROSTI

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Peel and grate the sweet potatoes; place in a clean cloth and squeeze out the excess liquid; transfer to a large bowl.
• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until soft; transfer to the bowl with the drained sweet potato; add about 2/3 of the goat cheese and the beaten eggs; mix well. Divide the mixture into 4 even portions and shape into balls with your hands and then flatten them to about 1/2 inch thickness. Arrange the patties onto a baking sheet.
• Roast in the preheated oven until golden brown; about 25 minutes. Sprinkle the remaining goat cheese over the patties and return to oven to melt the cheese, about 5 minutes more.

CELERIAC AND POTATO ROSTI BRUNCH

Steps:

• Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
• Cook for 8 minutes.
• Drain, cool for 10 minutes, then peel the celeriac.
• Grate the celeriac and potatoes into a bowl.
• Add the cheese, oil, herbs and seasonings.
• Set the oven to fairly hot, 200c/400f.
• Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
• bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
• Serve immediately.

HORSERADISH PARSNIP-AND-POTATO ROSTI

Steps:

• Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.

SWEDE & POTATO RöSTI-TOPPED SHEPHERD'S PIE

Steps:

• Cook the swede and potatoes in a pan of boiling salted water for 10 mins until tender, then drain and set aside.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a low heat. Add the onion and carrots, and gently fry for 5 mins. Add the mushrooms, increase the heat to medium and cook for a further 5 mins. Tip the vegetables into a bowl.
• Add the mince to the frying pan and cook until browned. Pour away any excess fat. Add the vegetables (not the swede and potatoes), tomatoes and tomato purée, cover and simmer for 15 mins, topping up with a little water if the mince looks a bit dry.
• When the swede and potatoes are cool enough to handle, coarsely grate; then toss in the melted butter and season.
• Tip the mince mixture into a deep ovenproof dish, top with the grated swede and potatoes, then put in the oven and cook for 40 mins.

POTATO AND CELERY ROOT ROSTI

Steps:

• 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.

POTATO ROSTI BRUNCH

Steps:

• Peel and grate the potato into a large bowl lined with a dish towel and remove as much water from the grated potato as possible. Finely chop the garlic and mix together in a bowl.
• Season with salt and pepper. Add the flour and egg yolk along with the creamed horseradish. Mix together well and form the rosti into 2 patty's.
• Heat a little oil over a medium heat in a frying pan. Once at temperature, place the rosti's and keep turning every few minutes. These should take about 20-30minutes to cook through depending on how thick you've made them. Heat a saucepan full of water.
• Once cooked remove from the frying pan and put the cheese on top. Put the streaky bacon into the frying pan and cook to your liking. Once the bacon is cooked place it on a plate to cool while you poach the eggs.
• Arrange a small handful of rocket onto the rosti, place the bacon on top and finally the poached egg. Serve and enjoy while warm.

POTATO ROSTI WITH THYME AND GARLIC

Steps:

• In a 10-inch nonstick pan, heat the clarified butter over medium-high heat.
• Mix together the grated potato, thyme and garlic in a bowl. Add to the pan of hot butter and spread evenly, about the thickness of a pancake. Reduce the heat to medium and allow to cook until crispy and deeply golden brown, 8 to 10 minutes. Season with salt and pepper.
• Flip the potato cake over and continue to cook on the other side, about another 5 minutes. Drain on a rack, then cut into sixths and serve.

RöSTI-STYLE POTATO LATKES WITH ROSEMARY AND BROWN BUTTER APPLESAUCE

Steps:

• Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
• Coarsely grate potatoes into large bowl. Melt butter in large ovenproof castiron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes. Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture). DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature.
• Preheat oven to 450°F. Melt 4 tablespoons usli ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
• Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
• Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.
• Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

SMOKED HADDOCK WITH POTATO AND PARSNIP RöSTI

Steps:

• Preheat the oven to 220 C/425°F.
• Peel the potatoes and parsnips, and grate them into a large bowl. Chop the spring onions and chervil and add them, season with salt and pepper. Mix thoroughly, adding 50 ml olive oil.
• Cook rösti in two batches. Heat large frying pan with 25 ml of the oil. Press half of the rösti mixture into the hot pan in a flat layer.
• Cook on moderately high until the bottom crisps up, then turn it over on to the hot baking sheet. Repeat with the rest of the mixture.
• Oil the haddock fillets and put them on to another baking sheet.
• Put both sheets into the oven for 10 minutes (rösti on the top where it's hotter - check it after 5 minutes).
• Meantime, crush the garlic and cook it in 10 ml of the olive oil until it begins to soften. Add spinach, stir until it has wilted completely. Press out the liquid that has formed while cooking, season and keep warm.
• Poach the eggs in water and vinegar - aim for a runny yolk.
• To serve, cut a wedge of the rösti, crown it with the spinach, haddock and on the top the poached egg.

POTATO ROSTI WITH A SMOKED SALMON ROSE

Steps:

• Line a baking sheet with parchment paper. Line up 3 strips of salmon, making sure they overlap at least 1/2-inch at the ends. Starting from one end, roll the salmon into a pinwheel and set aside. Line another 3 pieces up the same way. Take the first pinwheel, and starting from one end of the salmon strip, roll it up again. Repeat this step 2 more times, then put the salmon flower on the prepared baking sheet. With the remaining salmon, gently form more petals by wrapping them around the perimeter of the salmon flower on the baking sheet. Cover with plastic wrap and refrigerate.
• Peel the potatoes and grate them on the largest holes of a box grater. Put into a colander and rinse well with cold water until the water runs clear and the starch is gone. Squeeze the potatoes dry a handful at a time, and transfer to a medium bowl.
• Heat half the ghee in a medium nonstick skillet over medium heat until shimmering. Add the potatoes, and using a spatula, press them firmly into the pan so that they are evenly spread out. Cook undisturbed until dark golden, about 10 minutes. Cover with a lid that is larger than the skillet and carefully invert the skillet so that the potato pancake sits on the lid, golden-side up. Add the remaining ghee to the skillet and heat until shimmering. Slide the potato pancake, golden-side up, back into the skillet and continue to cook until golden and cooked through, another 10 minutes.
• Slide the potato pancake onto a serving plate and sprinkle with the chives. Using a spatula, transfer the salmon flower to the middle of the potato pancake and serve with the creme fraiche, lemon wedges, capers and onions on the side.