Potato Rosti With Parmesan And Goat Cheese
User Reviews
5
6 reviews
Excellent
Potato Rosti With Parmesan And Goat Cheese
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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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Ingredients
- 2.5 pounds russet potato about 3 large potatoes, peeled
- ½ cup Parmesan Cheese shredded
- 2-3 oz goat cheese crumbled
- 1 tablespoon thyme fresh 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
- 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.
- Ovenproof skillet: 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.
- Reheating: You can reheat potato rosti. Simply place it in a skillet over medium heat and cook until it's heated through and crispy again.
- Storage: 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.
Nutrition Information
Show Details
Calories
208kcal
(10%)
Carbohydrates
35g
(12%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Cholesterol
10mg
(3%)
Sodium
759mg
(32%)
Potassium
805mg
(17%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
220IU
(4%)
Vitamin C
13mg
(14%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 759mg | 32% |
| Potassium | 805mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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