Best 5 Herbed Rösti Potato Cake Recipes

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Indulge in the delectable delight of Herbed Rösti Potato Cake, a culinary masterpiece showcasing the humble potato transformed into a savory and versatile dish. Originating in Switzerland, Rösti is traditionally made with grated potatoes, and this recipe takes it to a whole new level with a medley of aromatic herbs, crispy edges, and a tender, fluffy interior. This versatile dish can be served as a main course, a hearty side, or even a delightful appetizer. Whether you're looking for a comforting brunch option, a filling lunch, or an impressive dinner entrée, the Herbed Rösti Potato Cake is sure to satisfy your cravings. Additionally, the article includes a collection of delectable potato recipes to tantalize your taste buds. From Crispy Smashed Potatoes with Garlic and Herbs to Parmesan Potato Stacks, each recipe promises a unique and flavorful potato experience. Get ready to embark on a culinary journey that celebrates the versatility and deliciousness of the beloved potato.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN-BAKED RöSTI CAKE



Oven-baked rösti cake image

Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish

Provided by Emma Lewis

Categories     Dinner, Side dish

Time 1h50m

Number Of Ingredients 5

5 rashers streaky bacon
1 ½kg Maris Piper potato , peeled
5 tbsp olive oil
1 small onion
butter , for greasing

Steps:

  • Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
  • When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
  • Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

Nutrition Facts : Calories 352 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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.

POTATO RöSTI CAKES WITH SAGE LEAVES



Potato rösti cakes with sage leaves image

These pan-fried, golden potato patties with onion and sage make a delicious side dish for two

Provided by Alex Hollywood

Categories     Side dish

Time 30m

Number Of Ingredients 7

2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated
1 medium egg, beaten
1 tsp plain flour
¼ tsp baking powder
½ small onion, finely chopped
6 sage leaves, 2 finely chopped, 4 whole
3 tbsp sunflower or vegetable oil, for frying

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.

Nutrition Facts : Calories 366 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

POTATO ROESTI



Potato Roesti image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 pound Yukon gold potatoes, chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Steps:

  • Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
  • In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

GARLIC RöSTI POTATOES



Garlic Rösti Potatoes image

Tired of mashed and baked potatoes? Try these fragrant, herbed potato pancakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 2

Number Of Ingredients 6

1 1/4 pounds boiling potatoes, peeled (about 4 medium)
2 tablespoons finely chopped onions
2 tablespoons finely chopped fresh parsley
2 garlic cloves, crushed
4 tablespoons butter or margarine
1/2 cup shredded Gruyère cheese (2 ounces)

Steps:

  • Cover potatoes with cold water in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or just until tender. Drain and let cool until easy enough to handle.
  • Grate potatoes; toss with onion, parsley and garlic.
  • Melt 2 tablespoons of the butter in 10-inch skillet. Shape potato mixture into patties with fingers; add to skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown; turn patty onto heatproof platter.
  • Melt remaining 2 tablespoons butter in skillet. Turn patty, uncooked side down, into skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown.
  • Turn patty onto heatproof platter. Sprinkle with cheese. Set oven control to broil. Broil patty with top 3 inches from heat about 1 minute or until cheese is melted.

Nutrition Facts : Calories 525, Carbohydrate 54 g, Cholesterol 85 mg, Fat 5, Fiber 5 g, Protein 13 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 240 mg

Tips:

  • To achieve the perfect crispy texture, use high-quality potatoes with a firm, waxy texture, such as Yukon Gold or fingerling potatoes.
  • Make sure to grate the potatoes finely and evenly using a box grater or a food processor fitted with a grating blade. This will ensure that the potatoes cook evenly.
  • Press the grated potatoes firmly to remove excess moisture before cooking. This will help to prevent the rösti from becoming soggy.
  • Use a well-seasoned cast iron skillet or a nonstick skillet for cooking the rösti. This will help to create a nice crispy crust.
  • Be patient when cooking the rösti. It takes time to achieve the perfect crispy texture, so don't rush the process.

Conclusion:

Herbed rösti potato cake is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With its crispy exterior and tender, flavorful interior, it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy potatoes, give this herbed rösti potato cake a try. You won't be disappointed!

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