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Herbed Potato Rosti
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Description Serve up this traditional Swiss dish!
Ingredients
At a glance
Cuisine
Main Ingredient
Potato
Cooking Method
Sautée
Difficulty
Easy
Course/Dish
Side Dish
Appetizer
Makes
4 servings
  • 1 lb Yukon Gold potatoes 500 g
  • 1/4 cup each chopped parsley and green onion, divided 50 mL
  • 1 tsp finely chopped fresh rosemary or dill 5 mL
  • 1/2 tsp pepper 2 mL
  • 1/4 tsp salt 1 mL
  • 3 oz unsalted Gay Lea Butter, cubed and divided 90 g
  • 1/2 cup Gay Lea Sour Cream 125 mL
  • 1 1/2 tsp Dijon mustard 7 mL
Methods/steps
  1. Shred the unpeeled potatoes and squeeze out all the water. 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 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 has formed.
  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.
Additional Tips

Add smoked salmon to the plate for a traditional accompaniment.

Serve as a side for roasted or grilled chicken, beef or pork dishes.

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