Rosti Can Be Gluten Free
Crispy, golden, and perfectly satisfying, this "Rösti Can Be Gluten Free" recipe transforms simple Russet potatoes into a mouthwatering, gluten-free delight. By grating the potatoes and squeezing out excess moisture, you achieve that irresistible crunch that defines a classic Swiss rösti. This skillet-cooked potato pancake gets its rich flavor from a blend of butter and olive oil, while a hint of salt and pepper keeps the seasoning simple and pure. Garnish with fresh chives for a pop of color and extra freshness, or serve alongside fried eggs, smoked salmon, or a dollop of sour cream to elevate this dish to new heights. Ready in just 35 minutes, this versatile recipe is perfect as a hearty breakfast, savory side, or light supper—all without a trace of gluten!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh chives (optional, for garnish)
Instructions
Peel the Russet potatoes and grate them using a box grater or food processor with a grating attachment.
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing excess water helps to achieve a crispier rosti.
Transfer the grated and squeezed potatoes to a mixing bowl, and season them with salt and black pepper. Mix well to combine.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large non-stick skillet over medium heat.
Once the butter has melted and the pan is hot, add half of the grated potato mixture to the skillet. Press it down with a spatula to form an even disc about 1/2 inch thick.
Cook the rosti for 7-8 minutes on one side, or until the bottom turns golden brown and crispy. Carefully flip the rosti using a large spatula (or invert it onto a plate and slide it back into the pan) to cook the other side.
Add another 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet around the edges to ensure even cooking. Continue cooking for another 7-8 minutes, until both sides of the rosti are golden brown and crispy.
Remove the rosti from the skillet and repeat the process with the remaining grated potatoes to make a second rosti, if needed.
Cut the rosti into wedges and garnish with fresh chopped chives, if desired. Serve immediately as a standalone dish or paired with a fried egg, sour cream, or smoked salmon for extra flavor.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 6.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3582 mg | 76% | |
*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.
