Fines Herbes Potato Rosti

Fines Herbes Potato Rosti requires roughly 45 minutes from start to finish. This recipe makes 4 servings with 200 calories, 4g of protein, and 7g of fat each. For 39 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1111 person were impressed by this recipe. It is brought to you by Vegetarian Times. It works well as an inexpensive side dish. Head to the store and pick up chervil, fresh tarragon, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 96%, this dish is spectacular. Omelet with Fines Herbes, Fines Herbes Pesto Rub, and Whole Fish in Fines Herbes Sauce are very similar to this recipe.

Servings: 4

 

Ingredients:

4 tsp. fresh chervil, coarsely chopped

4 tsp. fresh chives, coarsely chopped

4 tsp. fresh parsley, coarsely chopped

4 tsp. fresh tarragon, coarsely chopped

2 Tbs. olive oil

2 large russet potatoes, peeled and grated (1 ½ lb.)

Equipment:

bowl

frying pan

Cooking instruction summary:

1. Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, 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 rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

 

Step by step:


1. Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, 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 rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate.

3. Add remaining 1 Tbs. oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.


Nutrition Information:

Quickview
199k Calories
3g Protein
7g Total Fat
31g Carbs
29% Health Score
Limit These
Calories
199k
10%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
31g
10%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
9mg
0%

Get Enough Of These
Protein
3g
8%

Vitamin B6
0.61mg
30%

Potassium
759mg
22%

Manganese
0.33mg
17%

Vitamin C
11mg
13%

Magnesium
42mg
11%

Iron
1mg
11%

Vitamin K
11µg
11%

Phosphorus
98mg
10%

Vitamin B1
0.14mg
10%

Fiber
2g
9%

Vitamin B3
1mg
9%

Copper
0.18mg
9%

Folate
28µg
7%

Vitamin E
1mg
7%

Vitamin B5
0.52mg
5%

Vitamin B2
0.07mg
4%

Zinc
0.58mg
4%

Calcium
38mg
4%

Vitamin A
113IU
2%

Selenium
0.89µg
1%

covered percent of daily need
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Food Trivia

Cheese products contain less than 51% cheese.

Food Joke

A Jamaican man bought a round of drinks for everyone in the bar, announcing that his wife had just given birth to "a typical Jamaican baby boy weighing 20 pounds." Congratulations showered him from all around, and many exclamations of "Wow!" were heard. A woman fainted due to sympathy pains. Two weeks later, he returned to the bar. The bartender said, "Say, you're the father of the Jamaican baby who weighed 20 pounds at birth. How much does he weigh now?" The proud father answered, "Fifteen pounds." The bartender was puzzled. "Why? What happened? He weighed 20 pounds at birth?" The Jamaican father took a slow sip from his Red Stripe beer, wiped his lips on his shirtsleeve, leaned into the bartender and said, "Had him circumcised."

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