Rosemary Apple Potato Rösti
A delicious Swiss-inspired potato rösti with apples, rosemary, and onion—crispy, golden, and satisfying.
Equipment
- Food processor, Nonstick cooking spray or baking dish, Large saucepan, Large spoon or spatula, 2 pie plates
Ingredients
- 26 ounces 750 g russet potatoes, scrubbed clean, peeled if desired
- Nonstick cooking spray or extra nondairy butter for the pie plates
- 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
Instructions
- Place the potatoes in a large saucepan, cover with water, and bring to a boil.
- Cook for 15 minutes, or until barely tender.
- Drain well and chill in the fridge overnight for best results.
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Lightly grease two 9-inch pie plates with nonstick cooking spray or extra butter.
- In a food processor, shred the potatoes, apples, and onion.
- In a large saucepan, heat the oil and butter over medium-high heat.
- Add the rosemary, salt, and pepper.
- Add the shredded potatoes, apples, and onion to the saucepan.
- Cook for 8 minutes, stirring often.
- Firmly press the potato mixture into one of the greased pie plates.
- Bake for 15 minutes.
- Carefully flip the rösti into the second pie plate and bake for another 15 minutes, or until golden brown on top.
- Let the rösti set for a few minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve alongside a simple salad or with Seitan Bacon Crumbles for added flavor.
Wine Advice:
Pair with a light white wine like Sauvignon Blanc or a dry Rosé.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 9 g | Fiber: 4 g | Sugar: 4 g | Salt: 0.9 mg
