Potato rosti: the recipe for the typical Swiss appetizer

Yo potato rösti I am a typical swiss recipe based on grated potatoes, egg my potato starch or corn starch. They are small disks, similar to pancakes, that come cooked in a pan until you get a crispy, golden crust. They are ideal to serve as antipasti but also as a garnish, combined with a second course of meat or fish. In our recipe we have grated raw potatoes, then mixing them with starch, eggs, salt, paprika, garlic powder, parsley and coriander. Then we accompany the rösti with a rich allo yogurt sauce. Here is how to make them.

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How to make potato rosti

Peel and grate the potatoes. Squeeze them to remove excess liquid.

Mix the potatoes with the eggs, salt, cornstarch, parsley, paprika, garlic powder and coriander powder. Mix the ingredients well.

Pour a few tablespoons of the mixture into the hot oil and fry the rosti on both sides until golden brown.

Prepare the sauce by mixing all the ingredients in a small bowl.

The potato rosti are ready to serve.

storage

You can store rosti potatoes for 1-2 days in the refrigerator, in an airtight container. Reheat them for a few minutes before enjoying.