This Potato Rosti is like a cross between latkes and a potato pie. Grated potatoes mixed with shredded Parmesan cheese and fresh thyme are layered with goat cheese and baked until crispy.
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Why This Recipe Stands Out
Who doesn't love a crispy potato dish? This easy potato rosti recipe is a real crowd-pleaser, and here's why:
- Perfect for Brunch: This potato rosti is the perfect dish for a weekend brunch or a special occasion. It's hearty and satisfying, and it pairs well with a variety of brunch dishes, from eggs to smoked salmon.
- Easy to Make: While the recipe might look a bit complex, it's actually quite simple. We've included detailed instructions to ensure your rosti turns out perfectly.
- Impressive Presentation: The combination of the crispy, golden-brown exterior and the tender, flavorful interior makes for an impressive dish that's sure to impress your friends and family.
- Make-Ahead: You can parboil the potatoes a day ahead and assemble the rosti a few hours before baking, which makes it a great dish for entertaining.
Key Ingredients
- Russet Potatoes – The star of our dish, these starchy potatoes when peeled and grated, form the crispy exterior of our rosti while remaining fluffy on the inside.
- Parmesan Cheese – We use shredded Parmesan for its nutty and salty flavor which adds a delicious umami kick to the rosti.
- Goat Cheese – The goat cheese is crumbled into the mixture. It brings a creamy, tangy flavor that sets this rosti apart from the rest.
Substitutions and Variations
This potato rosti recipe is incredibly versatile, and there are many ways to customize it to your liking. Here are some of our favorite variations to try:
- Sweet Potato Rosti: If you love sweet potatoes, feel free to substitute them for the russet potatoes in this recipe.
- Cheese: We used a combination of Parmesan and goat cheese in this recipe, but you can get creative with the cheese selection. Cheddar, gruyere, or even a dairy-free cheese substitute would all work beautifully.
- Herbs: The fresh thyme in this recipe adds a wonderful flavor, but you can absolutely experiment with other herbs. Rosemary, sage, or oregano would all be delicious options.
How to Make Potato Rosti
Step 1: Parboil potatoes in salt water for 25 minutes. Cool and grate them. Combine with Parmesan, thyme, and salt.
Step 2: Line a skillet with parchment paper and press half of the potato mixture firmly. Add goat cheese and top with the remaining potato mixture. Bake for 40 minutes.
Step 3: Remove the skillet and let it cool slightly. Invert the skillet onto a plate and carefully transfer the Rosti back to the skillet.
Step 4: Broil for a few minutes until the top is golden brown. Your potato rosti is ready to serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Potato Rosti
Eggs
- Rosti is a classic brunch dish and it pairs wonderfully with eggs. You can serve it with a side of scrambled or fried eggs, or even use it as a base for a delicious eggs benedict casserole.
- For a special weekend breakfast or brunch, try topping your rosti with a poached egg and hollandaise sauce. The creamy egg yolk and rich, buttery sauce are a delicious contrast to the crispy, savory potato.
Condiments
- Rosti is delicious on its own, but it can also be served with a variety of condiments to add extra flavor. Ketchup, hot sauce, and aioli are all popular choices.
- If you're serving rosti with eggs, you might want to try it with a side of salsa or a dollop of sour cream. The fresh, tangy flavors will balance out the richness of the dish.
Frequently Asked Questions
For the best results, use starchy potatoes such as russets or Idaho potatoes. They have a high starch content, which helps the rosti hold together and gives it a nice, crispy texture.
Yes, you can. If you don't have an ovenproof skillet, you can use a regular skillet to cook the rosti on the stovetop. Once the bottom is brown and crispy, you can flip it onto a plate, then slide it back into the skillet to brown the other side.
Parboiling the potatoes before grating them removes some of their starch and helps them hold together better. It also ensures that they cook through while baking or frying.
Yes, you can reheat potato rosti. Simply place it in a skillet over medium heat and cook until it's heated through and crispy again.
Potato rosti is best enjoyed fresh, but if you have leftovers, you can store them in the refrigerator for up to 2 days. To reheat, simply follow the instructions for reheating mentioned above.
Recipe
Potato Rosti With Parmesan And Goat Cheese
Ingredients
- 2.5 pounds russet potatoes about 3 large potatoes, peeled
- ½ cup Parmesan cheese shredded
- 2-3 oz goat cheese crumbled
- 1 tablespoon fresh thyme leaves
- ½ tablespoon salt
Instructions
- Preheat the oven to 425 F.
- Position 1 rack on the lowest level and one rack on the highest.
- Parboil potatoes in a big pot of salted water until they are almost cooked through, about 25 minutes. Drain and cool.
- Grate potatoes on box grater or in a food processor, add Parmesan, thyme and salt.
- Mix well.
- Cover an ovenproof skillet with a parchment paper and add half of the potato mixture. Press down as firmly as possible.
- Scatter goat cheese all over and add the remaining potato mixture. Press down again and put it into the oven on the lower rack.
- Bake for 40 minutes until the edges of the Rosti are brown.
- Remove from the oven and let it cool slightly.
- Heat broiler.
- Using a flat plate, place it over Rosti and quickly flip the skillet onto the plate.
- Remove the parchment paper from the skillet and carefully (the skillet is still hot) put a new piece of parchment paper into a skillet.
- Slide Rosti back into a skillet and put under the broiler on the upper rack.
- Broil until the top is golden brown, about 2-3 minutes.
- Remove from the oven, transfer to a cooling rack, and serve immediately.
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
Great!
Little Cooking Tips says
Exceptional work Iryna! We'll try this with some authentic barrel-aged feta and we bet it'll taste fantastic! Thank you for the delicious idea, we really appreciate beautiful posts&recipes like yours.
Panos and Mirella
Iryna says
Thank you for the kind words! I hope you will like it! 🙂