Pizza Inspired Baked Rosti

Pizza Inspired Rosti It’s been some time since I last posted a rosti recipe and since it’s a recipe I really love, here it is. I made this rosti recipe with pizza in my mind. Continue reading

Pizza is not something I eat much during the year but once I find myself craving it. Now, kneading and making dough isn’t my favourite activity in the kitchen – probably because I don’t have a robot to help me – so potatoes provided an easy way to make a crust. In my version I used simple and traditional pizza toppings but then this is a question of personal taste. For instance you could use some bacon, ham, grilled vegetables… My only advice is to use ingredients that are not too wet as the potatoes could become soggy and lose their crispiness (this is why I put the tomatoes on top of the cheese). While I hope you’ll enjoy this recipe, I am announcing that I’ll take a week off and will be back on Tuesday the 7th of April.

Pizza Inspired Rosti


Pizza Inspired Baked Rosti

Recipe for 3-4

Prep time: 15-20 min

Cook time: 45-50 min



1 kg peeled waxy potatoes

180 g mozzarella

300 g cherry tomatoes

2 tbsp. rapeseed oil

3 tbsp. flour

Olive oil

Salt and pepper

2 tbsp. basil leaves



Heat oven at 210°C.

Coarsely grate the potatoes then place them in a clean tea towel and squeeze out the excess moisture. Add the flour and 1 ¾ tsp. salt then mix. Add the rapeseed oil and mix again.

On a parchment lined baking tray spread out the potatoes in a square or round shape. The patty should not be too compact and for extra crispiness allow a few potato bits to come out of the mass. Place in the oven and cook for 40-45 min.

Cut the cherry tomatoes in half and either cook them in a pan with a little olive oil, salt and pepper, or place then in a baking dish and bake them in the oven for 40 min.

Dice the mozzarella into 1 cm pieces and sprinkle it over the potatoes once they are ready. Move the baking tray with the potatoes and cheese near the top burner of the oven and bake for another five minutes, until the mozzarella has melted.

Add the cherry tomatoes on top with the basil and a little pepper and serve.

Note: to prevent the oxidation of the potatoes, place them in the oven as soon as they are grated and you have added the remaining ingredients.

Potato and Beetroot Rosti

Potato and Beetroot Rosti I find rosti is a little like pasta or pizza: there’s infinity of combinations you can make. Continue reading

This time I have paired the usual potatoes with fresh beetroot. I like the earthy taste of the beetroot and this works so well with potatoes… I guess I’ve already said it, but I think that rosti is the Swiss comfort food and this time, the plus, is that it’s a dish high in colours. I just feel at home when I eat it. I served this rosti I made a blue cheese sauce by mixing 40g Roquefort, 100 g half-fat sour cream and pepper.

By the way, I’m sorry for the slight delay. We’ve been harvesting the whole day and I ran a little late since it’s almost a tradition to have a drink after work.

Potato and Beetroot Rosti Potato and Beetroot Rosti

Potato and Beetroot Rosti

Recipe for 3-4 as a side dish or for 1-2 as a main meal

Prep time:15 min

Cook time: 35-40 min




200 g raw beetroot

600 g boiled potatoes, peeled

1 onion

2 tbsp. rapeseed oil

2 tbsp. butter

Salt and pepper


In a bowl grate the beetroot with a large holed grater. Either using a tea towel or using

a sieve, remove excess moisture.

In a second bowl grate the potatoes.

Chop the onion and add it to a pan with the rapeseed oil. Cook onion on a low-medium fire until translucent, about 5-7 min. Add the beetroot and the potatoes to the pan and cook them on a medium fire for 8-10 min, occasionally stirring. Season the preparation with salt and pepper to taste.

Shape the rosti into a patty and leave it to colour for 10-15 min. A couple of minutes before turning the rosti add half of the butter around the edges.

Turn the rosti with the help of a lid or a dish and leave to colour for another 10-15 min. Repeat the process by adding the butter the in last few minutes of the cooking process.

Serve warm, eventually with the blue cheese sauce.

Sweet Potato and Zucchini Rosti

Sweet Potato and Zucchini Rosti I have a thousand thoughts running through my mind lately, Continue reading

I don’t know whether it’s the holidays approaching or the different things I’m setting straight in my life but I don’t seem to be much able to concentrate. This week for example, I was dry roasting some almonds and I managed to burn them not once, not twice but three times; I forgot the cheese I bought at the supermarket and when I wanted to make myself some chicken, I forgot to buy it despite it being on my grocery list. Hopefully it will get better next week, come to think of it, this situation can only get better. In order to avoid any more food messes, I thought I’d make something extremely easy which couldn’t go wrong so I made these oven baked rosti but I replaced the potatoes with sweet potatoes and zucchini. This recipe is based on the first rosti I made last year that is so easy to make and it goes well as a vegetarian main meal or as a side dish, maybe with chicken (like the one I forgot to buy…)

Sweet Potato and Zucchini Rosti Sweet Potato and Zucchini Rosti


Sweet Potato and Zucchini Rosti


Recipe for 2 as a main meal or for 4 as a side dish

Prep time: 20 min

Cook time: 55-60 min



2 sweet potatoes

2 zucchini

1 onion

Salt and pepper

2 tbsp flour

30 g melted butter + more to place on top of the patty

30 g grated cheese (I used Gruyere but any other choice is fine too, goat’s cheese is a great option)

about 7 basil leaves




Heat oven at 200°C

In a bowl grate the sweet potatoes, the zucchini and the onion using a large holed grater.

Take clean a tea towel, place the grated vegetables at the centre. Take the four corners to close the towel and above your sink, squeeze out the moisture. Add salt, pepper and flour; mix and add the melted butter and mix again.

Line a baking tray with parchment paper; place the vegetable mix on top and form a round patty that is about 4 cm thick. On top, add a few more bits of butter and place in the oven for 50-55 min. Leaving the rosti in the oven, sprinkle the grated cheese on top and cook for another 3-5 min. Place the basil leaves on top as a final touch and serve warm.


Rosti Tower – Tour de Rosti

Rosti Tower When I began making this “Rosti Tower” I really wasn’t sure how it would turn out because I wasn’t sure it would all stick together, and in the end it did. Continue reading

I came up with this idea when, a few weeks ago I saw a recipe about a meringue tower. I wondered if I could make something in this style but savoury. It’s then I thought about rosti. I knew I needed to have the potato layers ready all at the same time so I used the recipe for the oven rosti I made last year and worked my way though from there. I added some cheese to help the whole thing hold together (and for the taste too of course),but I guess I could have added some more. This is the reason why in the written recipe the cheese ratio has been augmented (from 50 g to 80-100 g). The end result was really nice and anyway: potatoes, minced meat and cheese can’t really go wrong.


Rosti Tower


Rosti Tower

Recipe for 4

Prep time: 40 min

Cook time: 45 min



For the rosti:

800 g peeled waxy potatoes

3 tbsp flour

40-50 g soft butter

Salt and pepper


For the filling:

500 g minced beef

1 carrot

1 onion

1 celery stalk

Olive oil or canola oil (a bit more neutral in taste)

1 dl red wine

Salt and pepper

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp tomato paste

A little dash Worcestershire sauce

80 g grated cheese (I used Gruyère)




Heat oven at 200°C.

Grate the potatoes and remove as much moisture as possible with the help of a sieve or a tea towel used in the same manner. Add the flour salt and pepper and mix them together. Add 30 g of the butter and mix again. Line an oven tray with baking paper. Form three patties of about 15 cm diameter and place them on the baking tray. Place the rest of the butter in bits on top of potatoes and cook in the oven for about 45 min or until golden brown.

Meanwhile thinly dice the carrot, onion and celery stalk. Heat 1 tbsp oil in a pan on an medium heat and add the vegetables to fry for 5-7 minutes. Remove them from the pan and set aside. In the same pan add a couple tbsp oil and add the mince meat to brown. Once it’s cooked remove the excess moisture (I used a sieve) and replace in the pan with the vegetables, the thyme, the rosemary, salt, pepper and wine. Reduce heat and once the wine has cooked off a little add the tomato paste and the Worcestershire sauce. Cook on a gentle fire for about 25 min. Add salt and/or pepper according to taste.

Once the potato rosti are ready, take one of the ‘discs’ and put half of the mince on top of it (try to make the edges of the tower higher than the centre), add half of the cheese. Now place the second potato piece and repeat as before. Finish by placing the final patty on top. Replace the rosti tower in the oven for another five minutes and serve hot.



Version Française

Rosti Tower Quand j’ai commence à faire cette “Tour de Rosti“ je n’étais vraiment pas sûr de ce qui serait le résultat parce que je me demandais si ça allait tenir ensemble, mais à la fin ça a tenu.  Cette idée m’est venue il y a quelque semaines quand j’ai vu une recette de tour de meringue. Je me suis demandée si je pouvais faire une recette de ce style mais salée. C’est là que j’ai pensé au rosti. En sachant que je devais avoir les couches de rosti prêtes en même temps j’ai utilisé la recette de rosti au four que j’ai fait l’année passée et ça c’était mon départ. Pour aider le tout à tenir ensemble (et bien sûr pour le goût aussi) j’ai ajouté du fromage, même si j’aurais pu en mettre un peu plus. C’est pour ça que dans la recette que j’ai écrit j’ai augmenté la dose (de 50 g à 80-100 g). J’ai beaucoup aimé le résultat final et de toute façon avec: pommes de terre, viande hachée et fromage ça ne peut pas vraiment mal se passer.

Rosti Tower


Tour de Rosti

Recette pour 4

Temps de préparation: 40 min

Temps de cuisson: 45 min



Pour le rosti:

800 g pommes de terre à chair ferme pelées

3 cs farine

30 beurre

Sel et poivre


Pour la farce :

500 g viande de bœuf hachée

1 carotte

1 oignon

1 branche de celery

Huile d’holive ou de colza (plus neutre dans le goût)

Sel et poivre

1 dl vin rouge

1 cc thym seché

1 cc romarin seché

2 cs concentré de tomates

80 g fromage rapé (j’ai utilisé du gruyère)



Allumer le four a 200°C.

Raper les pommes de terre et enlever le plus possible de humidité à l’aide d’une passoire ou d’un linge de cuisine utilisé dans la même manière. Ajouter la farine, sel et poivre et mélanger. Ajouter le beurre et mélanger encore une fois. Couvrir de papier sulfurisé un plateau allant au four. Former des galettes de environ 15 cm de diamètre et les mettre sur le plateau. Mettre le reste du beurre an petits morceaux au dessus des galettes et cuire dans le four pendant environ 45 min ou jusqu’à que les patates soient bien dorées.

Pendant ce temps couper en petits dés la carotte, l’oignon et la branche de céleri. Faire chauffer 1 cs d’huile dans une poêle et rôtir, ajouter les légumes et rôtir pendant 5-7 min.  Les sortir de la poêle et les mettre de côté. Dans la même poêle faire chauffer 2 cs d’huile et ajouter la viande hachée. Une fois qu’elle a bruni, enlever l’excès de liquide (j’ai utilisé une passoire) et replacer la viande dans la poêle avec les légumes, le thym, le romarin, le sel, le poivre et le vin. Réduire la chaleur et une fois le vin s’est légèrement évaporé, ajouter le concentré de tomate et la sauce Worcestershire. Cuire à feu doux pendant environ 25 min. Ajouter sel et/ou poivre selon le goût.

Une fois que les pommes de terre sont cuites, prendre une galette et y mettre la moitié de la viande par-dessus (essayez de faire en sorte que les bords sont un peu plus hauts que le centre) ; ajouter la moitié du fromage. Placer la deuxième galette et répéter les gestes d’avant. Terminer en plaçant la dernière pièce de pomme de terre et cuire au four encore pendant 5 minutes. Servir chaud.


Exotic Rosti with Carrots

Exotic Rosti with CarrotsRosti is such a versatile dish and personally I love it. Usually when I make this dish I use raw potatoes but this time I wanted to do it in what many say is the real version: with boiled potatoes. Continue reading

I already cooked my potatoes the previous day so that would save me some time. Since this dish is something so versatile, this time, I wanted to make it a little more exotic than usual so I came up with this combination. I liked the crunch of the peanuts and I am a fan of their combination with carrots. I added some coriander so that it would bring some freshness to this easy dish. The only skill required is when you turn the potato cake over but once you know how to do it, you realize it’s nothing too daunting. My tip is to turn the rosti with conviction and then to let it slide back in the pan delicately (other it might break, this used to be the tricky part for me).


Exotic Rosti with CarrotsExotic Rosti with Carrots


Exotic Rosti with Carrots


Recipe for 2 as main / 4 as a side dish

Prep time: 10 min

Cook time: 25 min



400 g boiled and peeled potatoes (the waxy kind will absorb less fat than the floury)

200 g peeled carrots

40 g chopped peanuts (about 2.5-3 tbsp)

4 tbsp chopped coriander

3 red chilies


2 tbsp rapeseed oil



Grate the potatoes and the carrots using a grater with wide holes. Add salt and mix.

Deseed the chili and finely chop it.

In a reasonably large non-stick pan heat the oil on a low-medium heat and add the potatoes, carrots, chili and salt. Cook for 5 minutes stirring occasionally to allow some of the moisture evaporate.

Add the peanuts and the coriander and stir. With a spatula shape the potatoes into a large cake, reduce the heat and cook for about 15 min. Place a dish or a lid on the pan and quickly flip the rosti. Let the cake slide back in the pan and cook the other side for another 10 min.

Oven Rosti with Caramelized Onions

Oven Roesti with Caramelized OnionsFeeling positive about the fact that Summer may one day arrive; I cleaned the whole terrace furniture. Preparing the outdoor spot means cleaning and waxing a couple of old wooden benches, chairs and a table; this is an activity which woks up quite an appetite. By the time I was finished cleaning and waxing it was windy and almost raining so something warm coming out of the oven felt right; I wanted roesti (or rosti ). The good thing about this recipe is that it works well for a crowd, just fill the whole bottom of the baking dish. Continue reading

The rösti/roesti recipe is part of the Swiss culinary heritage. Originally from Zurich, this potato recipe moved to Bern where it received the name: roesti. This potato cake was first served as a breakfast dish and it was cooked in lard, over time the use of butter became more common. Roesti, in Switzerland is a dish which that has many different versions, the one I prepared is made with non boiled potatoes and the recipe is said to come from the Grison canton. I found this recipe in one of my mother’s old cookbooks and gave it my own twist. One anecdote about this dish is that to us, it means more than just a potato cake. We are a federation of cantons with four different languages and therefore different cultures; the largest regions are the French (or Latin) and the German. The cultural barrier that divides the Swiss German part from the Swiss French one is called Roestigraben (the roesti barrier) (source:

Oven Roesti with Caramelized Onions

Recipe for 2

Prep Time: 15 min

Cook Time: 35 min


400g peeled starchy potatoes

2 tsp flour

Salt and pepper

Freshly grated nutmeg

3 tsp soft butter

2 red onions

2tsp olive oil

1 tsp thyme leaves

1tsp sugar

1tsp balsamic vinegar

2 tbsp sour cream


Heat oven at 200 C.

Grate the potatoes with a grater with holes on the larger side (about ½ cm ). Add the flour, salt, pepper nutmeg; mix with your hands. Finally add 2 tsp of the soft butter and mix into the potatoes.

Put the potatoes in an oiled baking tin (shape it but do not press it down) and place in the oven for 30-35 min.

Cut the onions in half and slice into half circle strips. In a pan place the olive oil, onions, thyme, salt and pepper and cook for about 15 min on a low heat. Once the onions are soft add the sugar and the vinegar and cook for another 6-7 min (until caramelized).

To brown the surface of the potatoes, add a little butter on top of the potatoes and continue to cook for another 5-10 min.

Serve the potatoes with a tbsp of sour cream and the caramelized onions.