If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.
- 2 large russet potatoes, peeled and grated (11/2 lb.)
- 4 tsp. fresh chives, coarsely chopped
- 4 tsp. fresh parsley, coarsely chopped
- 4 tsp. fresh tarragon, coarsely chopped
- 2 Tbs. olive oil
1 | Squeeze as much liquid as possible out of grated potatoes, then place in bowl, and toss with 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 rösti is golden brown. Loosen bottom and sides of rösti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rösti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rösti is golden brown. Loosen rösti, then slide onto serving plate. Cut into wedges or squares, and serve warm.
- 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