Crispy crust and soft heart: at the very thought of it I already have a mouth watering. These are the characteristics of the dish we will prepare today: my idea? Prepare an irresistible potato rosti, a fragrant side dish that goes well with any dish. countless versions of rosti, I propose it to you with the scent of sage and rosemary, and cooked in a pan.
Video of the Recipe
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Identity Card of the Recipe
- 165 KCal Calories per serving
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Ingrediants
- 400 g of potatoes
- 3-4 tablespoons of extra virgin olive oil
- Q.b. of salt
- Q.b. of pepper
- 1 sprig of rosemary
- A few sage leaves
- 3-4 tablespoons of water
Materials Needed
- Stone pan with a diameter of 24 cm
- Convex lid
- Flat lid
- Grater
- Chopping board
- Knife
- Strainer or basket for cooking in water
- Vegetable peeler
Preparation
- Wash, dry and peel the potatoes (preferably yellow-fleshed).
- Grate the potatoes using a large hole grater.
- Bring a saucepan with plenty of water to the boil, then add salt to taste.
Did you know that
The traditional recipe for potato rosti involves cooking julienne potatoes only in a pan: the preliminary blanching of the potatoes allows us to use less oil when cooking in a pan, precisely because the potatoes are already partially cooked.- Gather the potato julienne in the basket for boiling food and immerse in water. Cook for 2-3 minutes, then remove the basket from the water and let it dry.
- Combine the potato julienne in a bowl, add a couple of tablespoons of oil and flavor with pepper and chopped herbs (eg rosemary and sage).
Did you know that
You can customize the potato rosti according to your tastes. For example, it can be flavored with garlic, enriched with zucchini, mushrooms, aubergines or flavored with lard, speck, pancetta or other.- Pour two more tablespoons of oil into a stone pan with a diameter of 24 cm, then combine the potatoes and mash with a spatula to form a uniform layer. Add 3-4 tablespoons of water, cover with a convex lid and cook for 10 minutes over medium heat and 5 minutes over high heat, so that the crust forms.
- Remove the convex lid and cover with a flat lid. At this point, turn the potato rosti (as if it were an omelette) to brown the other side as well: continue cooking for another 5-6 minutes.
- Turn the potato rosti over on a plate and serve immediately.
Alice's comment - PersonalCooker
This is my reinterpretation of the classic Swiss rosti. For a more elegant presentation, we can prepare mini potato rosti using a simple pastry ring to give the circular shape and to have the portion ready! For a lighter variant, we can instead cook the potato rosti in the oven.
Did you like the recipe? Also try the Potato and Cheese Gratin!Nutritional values and Health Comment on the recipe
Rosti di Patate is a rather caloric side dish (for the category), with an energetic prevalence attributable to lipids, followed by carbohydrates and finally by proteins; it could also serve as a first course.
Fatty acids are mainly unsaturated (monounsaturated), complex carbohydrates and peptides of medium biological value. Fibers are present in medium quantities and cholesterol is absent.
Rosti di Patate is a food suitable for any diet, as long as portions are limited in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.It is allowed in other metabolic diseases and also in gluten and lactose intolerances. It can also be eaten by vegans and lacto ovo vegetarians.
The average portion of Rosti di Patate (side dish) is about 100g (165kcal).
