Pumpkin and potato rösti is a perfect recipe if you’re looking for something tasty yet healthy.
This pumpkin potato recipe combines the sweetness of pumpkin with the crispiness of potato, creating truly golden and fragrant pumpkin and potato rösti.
This pumpkin and potato rösti recipe is a colorful and seasonal variation of the classic rösti: quick to prepare, versatile, and perfect for those who love to enhance seasonal vegetables with a rustic yet tasty touch. With just a few ingredients, you’ll get golden discs that will disappear from the plate in an instant.
Moreover, with cooking in the air fryer or oven, they are not greasy but light.
Ideal to serve as a tasty side dish or appetizer and enjoyed by both adults and kids.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pumpkin and Potato Rösti
- 7 oz pumpkin
- 10.5 oz potatoes
- 1/2 cup flour
- 1/4 cup grated Parmesan cheese
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Baking Pan
- 1 Air Fryer
- Parchment Paper
- 1 Peeler
- 1 Bowl
Steps for Pumpkin and Potato Rösti
To prepare the delicious rösti WATCH THE VIDEO RECIPE start by peeling the potatoes and pumpkin with a peeler.
Grate them using a 4-sided grater. Place the grated pumpkin and potatoes in a bowl and mix. Add the salt.
Squeeze the mixture well with your hands or with the help of a cloth to remove excess water: the more liquid you remove, the crunchier the rösti will be.
Add the flour and Parmesan to the mixture and mix well.
Optionally, you can also add rosemary or other aromatic herbs.
Take spoonfuls of the mixture and form discs, placing them on a baking pan lined with parchment paper, flattening them slightly with a fork. Drizzle with a light spray of extra virgin olive oil
Bake in a static oven at 392°F for about 20 minutes or until golden. Cooking times vary depending on the size of the rösti.
Cook the pumpkin and potato rösti in the air fryer at 374°F for about 15 minutes or until golden, flipping them halfway through cooking.
After cooking, transfer the pumpkin and potato rösti to a serving plate and serve hot to enjoy them nice and crunchy.
Storage
To store, let them cool completely and keep in an airtight container for two to three days in the fridge.
Before consuming, reheat for a few minutes in the oven or air fryer at 338°F to restore crispness.
Freezing is not recommended.
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