Low Sodium Classic Swiss Rosti
Crispy, golden, and irresistibly delicious, this *Low Sodium Classic Swiss Rosti* is a heart-healthy twist on a traditional Swiss dish. Made with just a few simple ingredients like potatoes, unsalted butter, and a touch of olive oil, this recipe delivers incredible flavor while keeping sodium levels in check. The secret to its perfect texture lies in squeezing out the moisture from grated potatoes and cooking them slowly until a golden crust forms on both sides. Seasoned delicately with garlic powder, onion powder, and white pepper, and finished with fresh parsley for a burst of brightness, this rosti achieves a delightful balance of crunch and softness in every bite. Perfect as a side dish or light main course for any occasion, this low-sodium version of the classic Swiss rosti is easy to prepare and sure to impress!
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Recipe Information
Ingredients
- 4 large Potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.25 teaspoons White pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 2 tablespoons Chopped fresh parsley
Instructions
Begin by washing and peeling the potatoes. Grate them using a box grater or food processor.
After grating, place the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This ensures maximum crispiness.
In a mixing bowl, combine the grated potatoes, white pepper, garlic powder, and onion powder. Mix well to distribute the seasonings evenly.
Preheat a heavy-bottomed frying pan or cast iron skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil, allowing them to melt and blend.
Once the butter and oil are hot, spread the seasoned potatoes in an even layer across the pan. Press down gently with a spatula to compact them slightly.
Cook the rosti on medium heat for about 12-15 minutes, or until the underside is golden brown and crispy. During this time, avoid moving the potatoes to allow the crust to form.
Carefully flip the rosti. To do this, you can invert it onto a plate, then slide it back into the pan browned side up. Add the remaining butter and oil to the pan before sliding the potatoes back in.
Cook the other side for another 12-15 minutes, ensuring it is equally golden and crispy.
Once both sides are cooked, remove the rosti from the pan and let it rest for a couple of minutes. Sprinkle with freshly chopped parsley for garnish.
Slice the rosti into wedges and serve warm. Enjoy your low sodium classic Swiss rosti!
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 14.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6633 mg | 141% | |
*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.
