How To Make Potato Rosti | Ep 552

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option with a cheesy flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat while still providing a savory taste.

onion

🥗Healthier: green onions

💰Cheaper: leeks

Green onions add freshness and are often less expensive.

Peel the potatoes.

Grate the potatoes using a grater.

Squeeze out excess juice from the grated potatoes using a strainer.

Finely dice the brown onion.

In a large pan, add 2-3 tablespoons of oil and the diced onion.

Cook the onions on medium to high heat for about 4-5 minutes until they are soft and golden brown.

Turn off the heat and let the onions cool down.

Ensure the grated potatoes are dry and add 1 teaspoon of salt, 1 teaspoon of garlic powder, 0.5 teaspoon of sweet paprika, 0.5 teaspoon of black pepper, and 1 teaspoon of ground turmeric to the potatoes.

Add the cooked onions and 1 tablespoon of finely chopped parsley to the potato mixture and mix well.

In a large pan on medium to high heat, add 3 tablespoons of oil and 1 tablespoon of butter.

Once the butter has melted, add the potato mixture to the pan, flattening it while keeping its shape.

Cook the potato mixture for about 4-5 minutes on one side until golden and crispy.

Flip the potato rosti over using a plate to assist, and cook for another 4-5 minutes on the other side until golden brown.

Turn off the heat and slide the rosti onto a plate.

Serve with a dollop of sour cream and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens