Rosemary Apple Potato Rösti
A Swiss-style rösti with a savory blend of rosemary, apples, and crispy potatoes. Quick, easy, and satisfying!
Equipment
- Large-size saucepan
- Pie plates (2)
Ingredients
- 26 ounces 750 g russet potatoes, scrubbed clean, peeled if desired
- 2 Fuji or other tart apples peeled if desired, quartered, and cored
- 1 red onion quartered
- 2 tablespoons 30 ml peanut oil
- 2 tablespoons 28 g nondairy butter
- 1½ teaspoons dried rosemary
- 1 teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- Nonstick cooking spray or extra nondairy butter for greasing the pie plates
Instructions
- Place the potatoes in a large saucepan.
- Cover with water, bring to a boil, and cook for 15 minutes, or until barely tender.
- Drain well.
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Lightly grease two 9-inch (23-cm) pie plates.
- In a food processor, shred the potatoes, apples, and onion.
- In a large saucepan, heat the oil and butter.
- Add the rosemary, salt, and pepper.
- Add the shredded potatoes, apples, and onion.
- Cook for 8 minutes over medium-high heat, stirring often.
- Firmly press down the potato mixture into one of the pie plates.
- Bake for 15 minutes.
- Flip the rösti over carefully into the second pie plate.
- Bake for another 15 minutes, or until golden brown on top.
- Leave in the plate to set for a few minutes before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp, dry white wine such as Chardonnay for a perfect balance of flavors.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 15 g | Sugar: 6 g | Salt: 1.2 mg
