Best 2 Rosti Can Be Gluten Free Recipes

**Rösti: A Savory Swiss Potato Dish with Gluten-Free Options**

Rösti, a traditional Swiss dish, is a delectable combination of grated potatoes, butter, and herbs, pan-fried until golden and crispy. This versatile dish can be served as a main course, side dish, or even a hearty breakfast. Rösti's distinct flavor and texture come from the use of waxy potatoes, such as Yukon Gold or fingerling potatoes, which hold their shape well during cooking. The grated potatoes are typically seasoned with salt, pepper, and herbs like parsley or chives, then pan-fried in butter until they form a crispy crust. This article presents a collection of rösti recipes that cater to various dietary preferences, including gluten-free options. From the classic rösti to variations featuring additional ingredients like vegetables, cheese, and even leftover mashed potatoes, these recipes offer a delightful range of flavors and textures. Whether you're seeking a traditional Swiss experience or a creative twist on a classic dish, this article has a rösti recipe to satisfy your taste buds.

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

ROSTI (CAN BE GLUTEN-FREE)

Rosti (Can Be Gluten-Free) image

An all time favourite from Switzerland. Easily made gluten-free by using a gluten-free flour and ensuring that any herbs or seasonings used are also gluten-free . You can also add in some grated carrot, zucchini or cheese if you wish

Provided by Jubes

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium potatoes
1 egg
1/4 cup brown rice flour (use a fine milled flour) or 1/4 cup blended gluten-free flour
1 tablespoon parsley, chopped
1/2 teaspoon garlic powder or 1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper, fresh ground

Steps:

Peel and grate potatoes. Place the grated potatoes into a clean kitchen tea-towel and gently squeeze them to remove any excess moisture from the potatoes.
Place the potatoes into a mixing bowl and add all remaining ingredients. Mix well.
Heat vegetable oil (or other oil of your choice) in a large pan or skillet over a medium to high heat.
Drop spoonfuls of the potato mixture in to the hot oil. Check one first and if the mixture does not hold shape -- blend in some extra flour to the remaining mixture.
Cook approx 15 minutes, turning halfway through cooking. When cooked the rosti should be golden brown on both sides and cooked all the way through.

Nutrition Facts : Calories 212.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 322.2, Carbohydrate 43.7, Fiber 5, Sugar 1.8, Protein 6.8

ROSTI FLORENTINE (CAN BE GLUTEN-FREE)

Rosti Florentine (Can Be Gluten-Free) image

An easy rosti meal- great for breakfast or an easy dinner. Easily made gluten-free suitable by using gluten-free flour or rice flour instead of wheat flour. Timing is the key- you want the poached eggs to be ready when the rosti is done. A good recipe to serve for brunch or to gluten-free friends without having to buy expensive gluten-free ingredients

Provided by Jubes

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

700 g potatoes, peeled and grated
1 egg, lightly beaten
50 g gluten-free blended flour or 50 g rice brown rice flour
25 g parmesan cheese, grated
2 tablespoons parsley, chopped
salt & freshly ground black pepper, to taste
4 tablespoons vegetable oil
6 colby cheese slices or 6 slices swiss cheese
1 garlic clove, crushed
150 g baby spinach leaves
6 poached eggs
fresh ground black pepper, extra, to taste

Steps:

Mix the grated potato, egg, flour, grated parmesan cheese, chopped parsley and seasonings.
Form mixture into 6 patties.
Heat the oil in a non-stick frypan and cook patties until crisp and golden. Flip over to cook both sides.
When cooked top each rosti with a slice of cheese. Cover the pan with a lid or tightly fitting aluminium foil and cook until the cheese just begins to melt.
Place rosti onto warmed plates.
Add garlic and spinach to the frypan and cook for 30 seconds until wilted.
Season the wilted spinach with salt and peper to taste.
To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.

Nutrition Facts : Calories 410.2, Fat 23.1, SaturatedFat 8.1, Cholesterol 238.8, Sodium 448.6, Carbohydrate 32.4, Fiber 3.5, Sugar 1.3, Protein 18.7

Tips:

Choose the right potatoes: For the best rosti, use starchy potatoes like Russet, Idaho, or Yukon Gold. These varieties have a high starch content that helps bind the grated potatoes together and gives the rosti a crispy texture.
Grate the potatoes finely: Use a box grater with the smallest holes to grate the potatoes. This will help the rosti cook evenly and prevent it from becoming too thick or mushy.
Squeeze out the excess moisture: After grating the potatoes, squeeze out as much excess moisture as possible using a cheesecloth or kitchen towel. This will help prevent the rosti from becoming soggy.
Season the potatoes: Before cooking, season the grated potatoes with salt, pepper, and other desired spices. This will help enhance the flavor of the rosti.
Use a well-seasoned pan: To prevent the rosti from sticking, use a well-seasoned cast iron skillet or non-stick frying pan.
Cook the rosti over medium heat: Cook the rosti over medium heat so that it has time to cook through without burning. Be patient and don't rush the process.
Flip the rosti carefully: Once the bottom of the rosti is golden brown, carefully flip it over using a spatula. Be careful not to break the rosti apart.
Serve the rosti immediately: Rosti is best served immediately after cooking. It can be enjoyed on its own or served with a variety of toppings such as eggs, cheese, or smoked salmon.

Conclusion:

Rosti is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and can be easily customized to suit your taste. With a few simple tips, you can make the perfect gluten-free rosti at home.