Best 6 Garlic Rösti Potatoes Recipes

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Introducing the delectable garlic rösti potatoes, a dish that tantalizes taste buds with its crispy golden exterior and soft, flavorful interior. Originating from Switzerland, these grated potato patties are infused with the aromatic essence of garlic, creating a unique and savory experience. Whether served as a hearty breakfast, a comforting lunch, or an elegant dinner side dish, garlic rösti potatoes promise to elevate any meal with their irresistible charm.

Let's cook with our recipes!

CRISPY POTATO ROSTI



Crispy Potato Rosti image

Recipe video above. If you want crispy and deep golden instead instead of burnt, don't skimp on the fat. If you want ultimate flavour, use clarified butter or ghee instead of butter or oil - buy it, or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.

Provided by Nagi

Categories     Sides

Number Of Ingredients 5

1kg/ 2 lb potatoes (skin on weight) ( - Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1))
3/4 tsp salt (, kosher/cooking salt (or 1/2 tsp table salt))
1/2 tsp finely ground black pepper
15g/ 1 tbsp clarified butter / ghee or normal butter (, melted (Note 2))
60g/ 4 tbsp clarified butter / ghee (, separated (sub half butter, half vegetable oil) (Note 2))

Steps:

  • Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
  • Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
  • Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
  • Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
  • Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
  • Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
  • TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
  • Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
  • Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
  • Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
  • Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
  • Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 450 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

RöSTI POTATOES WITH RACLETTE



Rösti Potatoes with Raclette image

Rösti potatoes with raclette cheese and melted leeks was one of my favorite dishes when I lived in France. The most famous raclette dish is one with melted raclette over boiled potatoes. Here, I bring you my take on that classic, with some refined enhancements.

Provided by Anita Lo

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon fresh thyme leaves, chopped
1/2 chives, sliced (small bunch)
2 tablespoons fresh parsley leaves, chopped
1/2 teaspoon tarragon leaves, chopped
2 tablespoons unsalted butter
2 leek whites, cleaned and thinly sliced
Salt
Freshly ground black pepper
4 Idaho potatoes, peeled
1/4 cup vegetable oil
4 ounces raclette, thinly sliced (substitute with Gruyere or Fontina)

Steps:

  • Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
  • Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
  • Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
  • Remove to a cutting board and cut into wedges to serve.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

What could be better than roasted new potatoes with garlic? Yummy!

Provided by It's A New Day

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 pound small new potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
  • Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
  • Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf

Provided by Merle O'Neal

Categories     Breakfast

Yield 5 servings

Number Of Ingredients 10

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

Steps:

  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams

ROSTI POTATOES



Rosti Potatoes image

Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

3 1/2 pounds (about 10) Yukon gold potatoes, peeled and placed in cold water
Coarse salt and freshly ground pepper
1/4 cup Clarified Butter for Potatoes

Steps:

  • Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
  • Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
  • Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
  • Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

Tips:

  • To achieve crispy rösti potatoes, ensure that the grated potatoes are squeezed dry to remove excess moisture. This will allow for a better browning process.
  • Using a non-stick skillet is recommended to prevent the potatoes from sticking and breaking apart during cooking.
  • For a more flavorful rösti, consider using a combination of Yukon Gold and russet potatoes, as they provide a balance of texture and flavor.
  • Seasoning the potatoes generously with salt and pepper is essential for enhancing their taste. Additionally, incorporating garlic, onion, and herbs like parsley or thyme can further elevate the flavor profile.
  • To achieve a golden-brown crust, cook the rösti potatoes over medium heat and avoid overcrowding the skillet. This will allow for even cooking and prevent steaming.
  • Be patient during the cooking process, as the rösti potatoes should be cooked slowly to ensure that they are tender on the inside and crispy on the outside.
  • Feel free to experiment with different toppings and accompaniments to complement the rösti potatoes. Fried or poached eggs, smoked salmon, sour cream, and fresh herbs are popular choices.

Conclusion:

In conclusion, garlic rösti potatoes are a versatile and delicious dish that can be enjoyed as a main course or a side dish. By following these tips and experimenting with various flavors and toppings, you can create a unique and satisfying culinary experience. Whether you prefer a classic rösti or a more adventurous variation, this dish is sure to delight your taste buds and impress your guests.

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