Potato rösti is a traditional Swiss recipe made with three basic ingredients: potatoes, usually grated raw, potato starch or cornstarch, and salt. In addition to these ingredients, rösti can be enriched with aromatic herbs or spices to taste. In a few simple steps, you will get delicious little pancakes, cooked in a pan until they achieve a beautifully golden and crispy crust. I am offering you the oven-baked version filled with cheese, which will make them even more inviting and delightful! They’re perfect to serve as a finger food-style appetizer, within an informal buffet among friends, perhaps accompanied by some tasty dips to dunk them in, or as a main course paired with a fresh seasonal salad.

If you love vegetables and are looking for some other alternative ideas, try these super tasty recipes:

Difficulty: Very Easy
Cost: Economical
Rest time: 6 Hours 45 Minutes
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients:

1.75 lbs potatoes (about 5 medium)
2 tablespoons potato starch (level)
1.75 oz provolone cheese (cut into cubes)
1 teaspoon rosemary
1 teaspoon sweet paprika
to taste extra virgin olive oil
to taste salt

Tools:

1 Potato Peeler
1 Grater
3 Bowls
1 Spatula
1 Baking Tray
1 Parchment Paper

Steps:

Start by rinsing the potatoes under cold running water, then place them on a cutting board and peel them with a knife or a potato peeler. Grate them with a coarse grater into a large bowl (fig. 1).
Add a pinch of salt, mix, and let rest for about twenty minutes, allowing them to release their starch (fig. 2). After this time, squeeze them with your hands or a clean cloth if preferred, and transfer the potatoes one by one into another large bowl (fig. 3).
Add a pinch of salt, rosemary, and paprika (fig. 4). Finally, add the sifted potato starch and mix with a spatula (fig. 5).
With slightly oiled hands, form discs about 4 inches in diameter creating a slight indentation in the center (fig. 6). Then place 2-3 cubes of provolone cheese (fig. 7).
Close the rösti with another small portion of potatoes and flatten with your hands (fig. 8). Continue in this manner until the mixture is used up, place all the potato fritters on a baking sheet lined with parchment paper, drizzle with a little oil on top, and bake in a fan oven at 392°F for 15 minutes. Then turn them over and set the grill for another 5-8 minutes or until golden brown (fig. 9).
Serve them immediately while still hot, adding a pinch of salt on top!
And voilà… your potato rösti are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!