Potato Rsti or Beet or Carrot or Winter Squash
Crispy, golden, and irresistibly versatile, this recipe for Potato Rösti—or its vibrant variations with beet, carrot, or winter squash—transforms humble vegetables into a gourmet masterpiece. Grated and seasoned with a simple blend of salt, pepper, and optional fresh herbs, these rösti are pan-fried in a luscious mix of butter and olive oil to achieve the perfect balance of crunch and tenderness. Whether you’re using starchy potatoes, earthy beets, sweet carrots, or nutty winter squash, this recipe delivers a stunning side dish or light vegetarian main in just 40 minutes. Serve it hot, cut into wedges, and garnish with fresh herbs for a touch of elegance—a dish that’s as visually stunning as it is delicious. Perfect for brunch, lunch, or dinner, this rösti is a celebration of seasonal produce at its best.
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Recipe Information
Ingredients
- 500 grams Potato, Beet, Carrot, or Winter Squash (peeled and grated)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Fresh herbs (optional, such as chives or parsley, chopped)
Instructions
Peel and grate the vegetable of your choice (potato, beet, carrot, or winter squash) using the coarse side of a box grater. If using potatoes, rinse the grated potato in cold water to remove excess starch, then squeeze out any excess water using a clean towel or cheesecloth. For beets, carrots, and squash, simply squeeze to remove excess moisture.
Transfer the grated vegetable to a mixing bowl. Add the salt and black pepper, and mix thoroughly. If desired, stir in the chopped fresh herbs.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Once the butter has melted and the oil is shimmering, add half of the grated vegetable mixture to the skillet. Press it down firmly with a spatula to form a compact layer, about 1-2 cm thick.
Cook the rösti over medium heat for about 8-10 minutes, or until the bottom is golden brown and crispy. Reduce the heat slightly if it starts browning too quickly.
Carefully invert the rösti onto a plate. Add the remaining 1 tablespoon of butter and olive oil to the skillet. Slide the rösti back into the skillet, uncooked side down.
Cook for another 8-10 minutes, or until the second side is golden brown and crispy.
Slide the cooked rösti onto a cutting board and let it rest for a minute or two. Cut into wedges and serve immediately, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.2 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2166 mg | 46% | |
*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.
