Best 4 Potato Rosti With Thyme And Garlic Recipes
Potato rösti is a classic Swiss dish made from grated potatoes, pan-fried until crispy and golden brown. It can be served as a main course or a side dish, and is often accompanied by fried or poached eggs, smoked salmon, or applesauce. This article provides three variations on the classic potato rösti: a simple rösti with thyme and garlic, a heartier rösti with bacon and cheese, and a vegetarian rösti with mushrooms and spinach. All three recipes are easy to follow and use ingredients that are readily available. Whether you are looking for a quick and easy weeknight meal or a special brunch dish, these potato rösti recipes are sure to please.
Here are our top 4 tried and tested recipes!
ROSTI POTATOES
Steps:
- Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the "cake" and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.
GARLIC RöSTI POTATOES
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
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
CRISPY CUBED ROASTIES WITH GARLIC & THYME
Cut your potatoes smaller so that there's no need to par-boil to achieve perfectly crispy garlic and thyme flavoured spuds, with fluffy centres
Provided by Jenny White
Categories Side dish
Time 1h45m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
- Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.
Nutrition Facts : Calories 238 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
GARLIC THYME POTATOES
Small red potatoes, partially peeled, make an eye-catching presentation in this simple side dish from our Test Kitchen. The potatoes are steamed, then tossed with oil and a flavorful combination of thyme and lemon peel.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or Red Bliss for a crispy rosti. Avoid starchy potatoes like Russets, as they tend to become too soft.
- Grate the Potatoes Finely: Use a box grater or food processor to grate the potatoes finely. This will ensure that the rosti cooks evenly and becomes crispy.
- Squeeze Out Excess Moisture: After grating the potatoes, use a clean kitchen towel or paper towels to squeeze out as much excess moisture as possible. This will help the rosti hold its shape and prevent it from becoming soggy.
- Use a Nonstick Skillet: A nonstick skillet is essential for making a crispy rosti. Make sure your skillet is well-seasoned before cooking.
- Cook Over Medium Heat: Cook the rosti over medium heat so that it has time to cook through without burning.
- Flip Carefully: Once the rosti is golden brown on the bottom, carefully flip it over using a spatula. Be careful not to break the rosti.
- Season to Taste: Season the rosti with salt, pepper, and other herbs and spices to your liking.
Conclusion:
Potato rosti is a delicious and versatile dish that can be enjoyed as a breakfast, lunch, or dinner. By following these tips, you can make the perfect potato rosti every time. Whether you like it plain or with your favorite toppings, this classic Swiss dish is sure to please everyone at the table.
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