Best 3 Potato Rosti With Thyme And Garlic Recipes
Prepare to tantalize your taste buds with the delectable potato rosti with thyme and garlic, a culinary masterpiece that harmoniously blends crispy, golden-brown potatoes with the aromatic essence of thyme and garlic. Embark on a delightful journey where simple ingredients transform into an extraordinary dish that will captivate your senses and leave you craving for more. Discover the art of crafting this savory treat, as we guide you through the steps of creating a perfect potato rosti, infused with the enchanting flavors of thyme and garlic.
Let's cook with our recipes!
CHEESE ROSTI
This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!
Provided by Bob
Categories World Cuisine Recipes European Swiss
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
- Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g
GARLIC RöSTI POTATOES
Tired of mashed and baked potatoes? Try these fragrant, herbed potato pancakes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Cover potatoes with cold water in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or just until tender. Drain and let cool until easy enough to handle.
- Grate potatoes; toss with onion, parsley and garlic.
- Melt 2 tablespoons of the butter in 10-inch skillet. Shape potato mixture into patties with fingers; add to skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown; turn patty onto heatproof platter.
- Melt remaining 2 tablespoons butter in skillet. Turn patty, uncooked side down, into skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown.
- Turn patty onto heatproof platter. Sprinkle with cheese. Set oven control to broil. Broil patty with top 3 inches from heat about 1 minute or until cheese is melted.
Nutrition Facts : Calories 525, Carbohydrate 54 g, Cholesterol 85 mg, Fat 5, Fiber 5 g, Protein 13 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 240 mg
GARLIC THYME POTATOES
Small red potatoes, partially peeled, make an eye-catching presentation in this simple side dish from our Test Kitchen. The potatoes are steamed, then tossed with oil and a flavorful combination of thyme and lemon peel.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for rosti, as they have a high starch content that helps to bind the mixture together. Yukon Gold and red potatoes can also be used, but they may not hold together as well.
- Grate the potatoes finely: The finer the potatoes are grated, the more evenly they will cook. You can use a box grater or a food processor fitted with a grating blade.
- Squeeze out the excess liquid: After grating the potatoes, squeeze out as much of the excess liquid as possible. This will help to prevent the rosti from being too soggy.
- Use a nonstick skillet: A nonstick skillet will help to prevent the rosti from sticking. If you don't have a nonstick skillet, you can use a regular skillet greased with butter or oil.
- Cook the rosti over medium heat: Medium heat will allow the rosti to cook through without burning. If the heat is too high, the outside of the rosti will burn before the inside is cooked.
- Flip the rosti carefully: When the bottom of the rosti is golden brown, carefully flip it over. Use a spatula to gently loosen the rosti from the skillet, then slide it onto a plate. Flip the rosti back into the skillet to cook the other side.
- Serve the rosti immediately: Rosti is best served hot and crispy. You can garnish it with fresh herbs, such as thyme or parsley, or serve it with your favorite dipping sauce.
Conclusion:
Potato rosti is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover mashed potatoes, and it can also be made with fresh potatoes. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying potato rosti that the whole family will enjoy.
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