Fines Herbes Potato Rosti Recipe | Vegetarian Times Skip to main content

Fines Herbes Potato Rosti

Fines herbes is a French blend of equal parts chervil, chives, parsley, and tarragon. Here, the combination transforms a simple potato pancake.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 large russet potatoes, peeled and grated (1 ½ lb.)
Ingredient Line: 
4 tsp. fresh chervil, coarsely chopped
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4 tsp. fresh chives, coarsely chopped
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4 tsp. fresh parsley, coarsely chopped
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4 tsp. fresh tarragon, coarsely chopped
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2 Tbs. olive oil

Instructions: 

1. Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, chives, parsley, and tarragon. Season with salt and pepper, if desired.

2. Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

Nutrition Information: 

Calories: 
184
Protein: 
3 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
Carbohydrates: 
29 g
Cholesterol: 
0 mg
Sodium: 
8 mg
Fiber: 
2 g
Sugar: 
2 g
Yield: 
Serves 4

Comments on this Recipe

My rosti was reluctant to hold together, but considering the ease and few ingredients, it was worth it. I seeded and diced tomato, put it on the rosti after flipping, and covered the pan to steam it.

Rosti for brekkie