Herbed Rosti

Author: Canadian Living

This Swiss potato pancake makes a flavourful supper or brunch dish.

  • Portion size 6 servings


  • 4 potatoes unpeeled
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1 pinch dried thyme
  • 1 pinch pepper
  • 2 tablespoons butter


In saucepan of boiling salted water, cook potatoes for 15 minutes. Drain and rinse in cold water; drain again and refrigerate for at least 4 hours or overnight.

Peel and grate potatoes coarsely. In large bowl, toss with parsley, salt, thyme and pepper. In 7-inch (18 cm) nonstick skillet, melt half of the butter over medium heat; spread potato mixture evenly over pan, pressing firmly. Cook for 10 minutes or until edges are golden. Invert large plate over skillet; flip pancake onto plate. Add remaining butter to skillet; slide pancake back, uncooked side down. Cook for 10 minutes or until golden on bottom. Cut into wedges; serve immediately.


Nutritional facts Per serving, about:

  • Protein 2 g
  • Calories 115.0
  • Total carbohydrate 18 g
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Herbed Rosti