Light rosti is a typical side dish from Swiss tradition 🙂
This morning I went out for errands and came back home late, without much time to cook, so I opted for this dish 😉
Rosti is made with potatoes and cooked in a pan.
The original recipe uses butter, making it a rich and hearty dish that can also be served as a main course.
It’s known that potatoes are filling, so I naturally made some changes and used extra virgin olive oil instead of butter to make it lighter.
Today I cooked it for lunch and served it as a side dish with meat.
It’s made only of potatoes seasoned with oil, salt, and pepper.
Did I pique your curiosity? I hope so 😀
P.S: Also try the:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Swiss
- Seasonality: All seasons
- Energy 149.68 (Kcal)
- Carbohydrates 30.12 (g) of which sugars 1.41 (g)
- Proteins 3.54 (g)
- Fat 2.16 (g) of which saturated 0.33 (g)of which unsaturated 0.08 (g)
- Fibers 3.65 (g)
- Sodium 176.43 (mg)
Indicative values for a portion of 5 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 for the light rosti
- 28.2 oz potatoes
- 1 tbsp extra virgin olive oil (+ more for greasing the pan)
- to taste salt
- to taste pepper
Tools
- 1 Small pot
- 1 Bowl
- 1 Potato masher
- 1 Spoon
- 1 Spatula
Steps for the light rosti
Peel and wash the potatoes.
Cook them in a small pot with water for about 15 – 20 minutes.
Drain and mash them with a potato masher or a fork.
Season with a tablespoon of oil, salt, and pepper to taste.
Grease a pan and pour the potato mixture, trying to compact it with a spatula.
Cook for about 10 minutes on low heat.
Turn it over using a plate, grease the pan again, and cook for another 10 minutes.
It should be golden on both sides.
The light rosti is ready to be served.
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