Herbed Potato Rosti – a delicious recipe with potatoes, parsley, green onions, rosemary, pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
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.
4
Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti.
160
kcal
Calories
6
g
Fat
23
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound Yukon Gold potatoes, 1/4 cup chopped parsley, 1/4 cup chopped green onions, 1 teaspoon finely chopped fresh rosemary or dill, and more.
Yes, Herbed Potato Rosti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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