Rösti Potato Cakes with Herbs
Classic Swiss potato cakes, pan-fried to golden perfection and seasoned with fresh herbs. A comforting and satisfying snack.
Ingredients
- 2 large Russet Potatoes
- 2 tbsp Olive Oil
- 2 tbsp Fresh Parsley
- 1 tbsp Fresh Chives
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C). Peel the 2 large Russet Potatoes and shred them using the large holes of a box grater.
- 2Place the shredded potatoes in the center of a clean kitchen towel. Gather the corners of the towel and twist tightly to squeeze out as much liquid as possible. Discard the liquid.
- 3In a large bowl, combine the squeezed shredded potatoes, 2 tbsp Olive Oil, 2 tbsp Fresh Parsley, 1 tbsp Fresh Chives, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Mix gently until everything is evenly distributed.
- 4Heat a large skillet over medium heat. Once the skillet is hot, form the potato mixture into 4 small patties, about 7.62-10.16 cm in diameter.
- 5Carefully place the potato patties into the hot skillet. Cook for 8-10 minutes on the first side, until the bottom is golden brown and crispy.
- 6Using a spatula, carefully flip the potato patties. Cook for another 8-10 minutes on the second side, until golden brown and crispy. The rösti are done when they are deeply golden and feel firm to the touch.
- 7Serve the Rösti Potato Cakes hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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