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:
covered percent of daily need
