Potato Rosti With Thyme And Garlic Recipes

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RöSTI POTATOES WITH RACLETTE



Rösti Potatoes with Raclette image

Rösti potatoes with raclette cheese and melted leeks was one of my favorite dishes when I lived in France. The most famous raclette dish is one with melted raclette over boiled potatoes. Here, I bring you my take on that classic, with some refined enhancements.

Provided by Anita Lo

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon fresh thyme leaves, chopped
1/2 chives, sliced (small bunch)
2 tablespoons fresh parsley leaves, chopped
1/2 teaspoon tarragon leaves, chopped
2 tablespoons unsalted butter
2 leek whites, cleaned and thinly sliced
Salt
Freshly ground black pepper
4 Idaho potatoes, peeled
1/4 cup vegetable oil
4 ounces raclette, thinly sliced (substitute with Gruyere or Fontina)

Steps:

  • Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
  • Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
  • Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
  • Remove to a cutting board and cut into wedges to serve.

OVEN-ROASTED ROSEMARY THYME POTATOES



Oven-Roasted Rosemary Thyme Potatoes image

Try these oven-baked potatoes with fresh rosemary and thyme. This simple potato side dish is both vegan and gluten-free.

Provided by Jolinda Hackett

Categories     Side Dish

Time 1h10m

Yield 5

Number Of Ingredients 7

5 or 6 potatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
3 cloves garlic (minced)
1 tablespoon fresh thyme (chopped)
1 tablespoon fresh rosemary (chopped)
Optional: 1 teaspoon fresh sage (chopped)

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.
  • In a large bowl, gently toss the chopped potatoes with the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
  • You can drizzle a little bit more olive oil on them if you'd like, then sprinkle with sea salt or kosher salt and freshly ground black pepper.
  • Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary.
  • Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.
  • Bake for another 30 minutes until lightly golden brown.
  • Serve and enjoy!

Nutrition Facts : Calories 277 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 88 mg, Sugar 3 g, Fat 6 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g

CRISPY POTATO, ONION, AND MUSHROOM RöSTI RECIPE



Crispy Potato, Onion, and Mushroom Rösti Recipe image

Crispy and golden brown on the outside, creamy and tender in the middle, with some good garlicky mayo (aioli, if you will) for dipping: The key to a really great rösti is twofold.

Provided by J. Kenji López-Alt

Categories     Side Dish     Brunch     Breakfast and Brunch     Quick and Easy     Sides

Time 30m

Yield 3

Number Of Ingredients 7

3 medium russet potatoes (about 1 pound; 450g), rinsed and cut into 1/16-inch matchsticks or grated (see note)
5 tablespoons (75ml) olive oil
1 medium onion, finely sliced (about 1 cup)
4 ounces (115g) button mushrooms, finely sliced
2 cloves garlic, grated on a Microplane grater
1 teaspoon picked fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.
  • Meanwhile, heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.
  • Heat 2 tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half of potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.
  • Cook, swirling and shaking pan occasionally, until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti onto a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml) oil in skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board. Serve immediately with a side of vegan aioli .

Nutrition Facts : Calories 372 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, Sodium 443 mg, Sugar 4 g, Fat 23 g, ServingSize Makes one 10-inch rösti, serving 2 to 3, UnsaturatedFat 0 g

POTATO ROSTI WITH THYME AND GARLIC



Potato Rosti with Thyme and Garlic image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

2 ounces clarified butter (ghee)
2 cups grated peeled russet potato (from about 1 pound potatoes; use the large holes on a box grater)
6 sprigs fresh thyme, leaves stripped
1 clove garlic, grated
Kosher salt and freshly ground black pepper

Steps:

  • In a 10-inch nonstick pan, heat the clarified butter over medium-high heat.
  • Mix together the grated potato, thyme and garlic in a bowl. Add to the pan of hot butter and spread evenly, about the thickness of a pancake. Reduce the heat to medium and allow to cook until crispy and deeply golden brown, 8 to 10 minutes. Season with salt and pepper.
  • Flip the potato cake over and continue to cook on the other side, about another 5 minutes. Drain on a rack, then cut into sixths and serve.

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