Potato Rosti with Yogurt Sauces is a quick and very tasty recipe that I usually cook when I have little time to prepare dinner. The potato rosti is a dish of Swiss origin, consisting of small flattened patties with a really unique taste. In this recipe, I have accompanied them with two delicious yogurt sauces.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: about 25 rosti (for 4/5 people)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.65 lbs potatoes (with skin)
- 2.82 oz emmental
- 2 tbsps Parmesan Reggiano DOP (grated)
- 1 egg
- 0.53 cups low-fat yogurt (plain)
- 2 tsps thyme (dried leaves)
- 1 tsp oregano (dried)
- 1 tsp chives (dried)
- 1 pinch parsley (chopped)
- 2 tsps lemon juice
- 1 pinch fine salt
- 1 pinch black pepper (ground)
- 1 pinch sugar
- 1 tsp olive oil
Preparation
With these quantities, I made about 25 rosti.
Boil the potatoes with the skin in plenty of salted water. Remove them from the heat when they are not fully cooked, cool them in cold water, and peel them.
Grate both the potatoes and the emmental with a large-hole grater and put everything in a bowl.
Add two tablespoons of Parmesan, a bit of pepper, a bit of salt, a teaspoon of thyme, and an egg. Mix quickly.
Make small balls and then flatten them.
Place in the oven at 392 degrees Fahrenheit for 25 minutes, until they become golden on the surface.
Divide the yogurt into two bowls.
In one, add a teaspoon of thyme and a pinch of salt.
In the other, add oregano, chives, parsley, oil, lemon juice, a pinch of salt, sugar, and pepper.
Serve the rosti accompanied by the two sauces.
Suggestions/Tips
Be sure to use a large-hole grater for the potatoes, as blending or chopping them would make the rosti lose its crunchiness.
If you liked the Potato Rosti with Yogurt Sauces, try other potato recipes:
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