Herbed sweet potato rosti: easy, healthy and crunchy

Herbed sweet potato rosti: easy, healthy and crunchy


Find out how to prepare sweet potato rösti with herbs: an easy, healthy and crunchy recipe, perfect for any meal




A delicious and healthy version of the classic pan-fried potato rösti, with sweet potatoes and fresh herbs. Crispy on the outside, soft on the inside.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 00:30 + time to prepare multiple portions

Interval: 00:00

TOOLS

1 non-metallic bowl(s), 1 cutting board(s), 1 grater(s), 1 plate(s), 1 spatula(s), 1 non-stick pan(s), 1 plate(s) serving size)

EQUIPMENT

conventional + microwave (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Sweet potato rosti with herbs Ingredients:

– 2 units of sweet potatoes

– 1 dessert spoon(s) of corn starch

– 2 tablespoons of unsalted butter in ointment tip

– 2 teaspoons of salt or to taste

– 1 teaspoon of sweet paprika or to taste

– 1 cup(s) of pepper

– 2 teaspoons of dried herbs or as much as you like

FRYING INGREDIENTS:

– 1 tablespoon(s) of olive oil

Ingredients TO COMPLETE:

– dried aromatic herbs to taste (optional)

PREPARATION:

  1. Separate the recipe ingredients and utensils.
  2. Remove the butter from the refrigerator to use as an ointment, without melting it. If you prefer, heat it in the microwave for a few seconds.
  3. Peel and pre-cook the sweet potatoes:
    • Place them in a microwave-safe container, cover with cling film or a suitable lid.
    • Cook for 3-5 minutes in the microwave until pre-cooked but still firm to the touch. Check the sweet spot: when you insert the fork, it should offer medium resistance.
    • Leave to cool slightly before grating.

PREPARATION:

Sweet Potato – Grate:

  1. Grate the sweet potatoes on the coarse side of the grater.
  2. Spread out on a plate and dry well with absorbent paper or a clean cloth to remove excess liquid.
  3. Season with salt, pepper, sweet paprika and dried herbs.
  4. Add cornstarch to help bring the dough together and add crunch.
  5. Mix the butter until it forms a homogeneous mass.

Heat the pan:

  1. Heat the olive oil in a nonstick pan over low heat for 2 minutes.

Shaping the Rösti:

  1. Divide the dough into individual portions or prepare a larger portion to share:
    • 18cm diameter for 2 portions.
    • 23 cm in diameter for 4 portions.
  2. Form a compact disk with your hands, pressing lightly to mix the dough well. Finish giving the final shape in the next step.
  3. Make sure the dough is well compacted to prevent it from breaking during rotation.

Cook/Fry the Herbed Sweet Potato Rösti:

  1. Place the disc in the pan and press gently with a spatula to adjust the shape.
  2. Cook over low heat, with the pan covered, for 6-10 minutes.
  3. Uncover, increase the heat to medium and cook for another 2 to 3 minutes, until golden brown.
  4. How to Turn Rösti (Classic Method):
    • Place a plate or cutting board larger than the pan on top of the rösti.
    • Hold the pan handle firmly with one hand and press the plate/board with the other.
    • Quickly turn the pan over, transferring the rösti onto the plate/chopping board.
    • If necessary, add more olive oil to the pan.
    • Gently place the rösti back in the pan, non-brown side down.
    • Make sure it is centered and adjust it with the spatula if necessary.
  5. Cook for a further 3-5 minutes until the other side is golden brown.
  6. Repeat the process with the remaining portions.

FINALIZATION AND ASSEMBLY:

  1. Remove the Sweet potato rosti with herbs from the pan and let rest for 1 minute.
  2. Transfer to a plate and sprinkle additional dried herbs to taste (optional).
  3. Serve with sour cream, drizzled yogurt or honey mustard sauce.
  4. For a complete meal, add a poached egg or grilled protein.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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