Low Fat Classic Swiss Rosti
Dive into the flavors of Switzerland with this **Low Fat Classic Swiss Rösti**, a delightful twist on the traditional potato dish made lighter for guilt-free indulgence. This recipe transforms earthy Maris Piper potatoes into a golden, crispy, and irresistibly savory potato cake using just a spritz of olive oil. With a focus on achieving the perfect balance of crispy exterior and tender interior, you'll learn techniques like parboiling and moisture removal for flawless results. Ready in under an hour, this rosti is seasoned simply with salt and ground black pepper, letting the natural flavors shine. Perfect as a side dish, a light main, or a hearty brunch option, this low-fat version of the beloved Swiss classic is a crowd-pleaser you can feel good about serving.
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Recipe Information
Ingredients
- 800 grams Maris Piper potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil spray
- 1 tablespoon Non-stick cooking spray
Instructions
Peel the Maris Piper potatoes and parboil them in a large pan of salted water for about 10 minutes until slightly tender but not fully cooked. Drain well and set aside to cool.
Once cooled, grate the potatoes coarsely using a box grater.
Transfer the grated potatoes to a clean cheese cloth or kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving a crispy rosti.
In a large mixing bowl, combine the grated potatoes, salt, and ground black pepper. Toss together gently with your hands until evenly seasoned.
Coat a large non-stick frying pan with non-stick cooking spray and heat over medium heat.
Add the grated potato mixture to the pan, spreading it out evenly to form a flat, round cake approximately 2 cm thick.
Spray the top of the potato cake lightly with olive oil spray.
Cook over medium-low heat for about 10-15 minutes until the bottom is golden brown and crispy, ensuring the heat is not too high to avoid burning.
Carefully flip the rosti using a large plate to help invert it. Spray the pan again with non-stick cooking spray before sliding the rosti back into the pan.
Cook the other side for another 10-15 minutes until crispy and golden brown.
Once cooked through, slide the rosti onto a serving plate, cut into wedges, and serve immediately.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 6.6 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3414 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
