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Fines Herbes Potato Rosti Recipe - Vegetarian Times

Fines Herbes Potato Rosti

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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.

  • 4Servings

Ingredients

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

Preparation

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
  • Carbohydrate Content: 29 g
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 8 mg
  • Sugar Content: 2 g