Potato and Carrot Rösti, a fun way to present baked potatoes and carrots, perfect for appetizers, aperitifs, or as a tasty side dish. Crunchy and flavorful, the potatoes with carrots cut into strips become crispy on the outside with a soft and tasty heart.
The sweetness of the carrots mixes with the stronger flavor of the potatoes, and the spices with aromatic herbs added to the preparation further enhance the flavor of this dish.
There are also several versions for rösti, and some include a step in the pan before baking, but to me, it is not necessary.
Cutting potatoes and carrots into strips is easy and quick using a common food processor, but it remains very simple even using a manual grater.
Potatoes really have multiple uses in cooking. I like to remind you of some simple recipes we have already seen like
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 107.50 (Kcal)
- Carbohydrates 19.00 (g) of which sugars 2.52 (g)
- Proteins 2.30 (g)
- Fat 3.00 (g) of which saturated 0.44 (g)of which unsaturated 0.09 (g)
- Fibers 2.68 (g)
- Sodium 264.48 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.43 lbs potatoes
- 14 oz carrots
- to taste salt
- to taste pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
- 1 bunch parsley
Tools
Preparing this recipe with the food processor will be a piece of cake! If you’re interested, you can read my review in the SPECIAL guide to the best food processors on giallozafferano.it.
- 1 Food Processor kenwood
- 1 Baking Dish
Preparation
Peel and thoroughly wash the potatoes and carrots under running water. Cut both the potatoes and carrots into strips using an electric food processor or a manual grater. Place the potatoes and carrots in a salad bowl and season with salt, pepper, oil, chopped parsley, and flour. Mix well, I recommend using your hands to make everything homogeneous.
With the help of two regular dining spoons, prepare your mixture “patties” to place directly onto the baking tray lined with parchment paper. I take a heaping spoonful of seasoned potatoes and carrots and with the help of the other spoon, drop them in more or less circular shapes directly onto the tray.
Bake at 430°F for about 20 minutes, but check the cooking after 15 minutes as each oven has its power and they should be roasted but not burnt. My advice is to eat them hot and you will appreciate all their crunchiness, but they are also very good at room temperature.
NOTES
This is truly a very tasty and versatile dish, also suitable for vegan and vegetarian cooking. You can, however, choose to enrich it, for example, with mozzarella cut into strips to make it even tastier. You can also replace the carrots with zucchini or use both, in short, you can enjoy this dish in a different way each time.
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