Crispy Potato Rosti with Spicy Green Chilies and Cheese

25 minutes

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Crispy Potato Rosti with Spicy Green Chilies and Cheese - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
Breakfast

About Crispy Potato Rosti with Spicy Green Chilies and Cheese

Experience the ultimate crispy potato rosti, a delightful blend of textures and flavors! This recipe expertly combines the satisfying crispiness of perfectly cooked potatoes with a creamy, cheesy interior and a subtle kick of green chilies. It's a simple yet elegant dish perfect for a quick weeknight meal or a special brunch.
The secret lies in using parboiled potatoes for a fluffy interior and achieving that golden-brown, shatteringly crisp exterior. Serve immediately after cooking for the best results.
Pair this sensational rosti with a dollop of sour cream or your favorite dipping sauce for an unforgettable culinary experience.
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Recipe Time & More

Prep15 minutes
Cook10 minutes
Total25 minutes
Calories493 kcal
Serves2
Served AsBreakfast
Recipe TasteSaltySavoury

Ingredients
 

Potatoes & Spices

  • 3 medium Potatoes and coarsely grated, parboiled, peeled
  • 1 tsp Salt
  • 3 tsp Chilies finely chopped (adjust to your spice preference), green

Aromatics & Cheese

  • 1/2 medium Onion finely chopped
  • 1/2 cup Cheese grated (cheddar or your preferred type), processed

Frying

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Instructions
 

Prepare the Potato Mixture

  • Gently combine the parboiled, grated potatoes, salt, and 2 1/2 teaspoons of the finely chopped green chilies using a fork. Set aside.

Sauté the Onions and Chilies

  • Heat the butter (and optional oil) in a large non-stick pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, or until translucent.

Add Remaining Chilies

  • Stir in the remaining 1/2 teaspoon of green chilies and cook for about 30 seconds.

Layer and Cook the Rosti

  • Evenly sprinkle the grated cheese over the onions. Spread the prepared potato mixture evenly over the cheese.

Cover and Cook

  • Cover the pan and cook over medium heat for 5 minutes, or until the bottom is golden brown and crispy.

Flip and Finish

  • Carefully loosen the edges of the rosti with a knife. Place a plate upside down on top of the pan and invert the rosti onto the plate. Cook for another 2-3 minutes to brown the other side.

Serve Immediately

  • Serve the potato rosti immediately while it's hot and crispy. Enjoy!

Recipe Notes

Expert Tips for the Perfect Rosti

  • Use the right potatoes: Starchy potatoes like russet or Idaho are ideal for a crispy rosti. Avoid waxy potatoes.
  • Don't overcrowd the pan: Cook the rosti in batches if necessary to ensure even browning and crispiness.
  • Get that perfect crisp: For extra crispiness, use a combination of butter and oil. The butter adds flavor, while the oil prevents sticking and helps achieve a nice golden-brown color.
  • Adjust the spice: Feel free to adjust the amount of green chilies according to your spice preference. You can also experiment with other spices like paprika or cumin.

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Recipe Nutrition

Calories: 493kcalCarbohydrates: 61gProtein: 13gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 745mgPotassium: 1434mgFiber: 8gSugar: 5gVitamin A: 688IUVitamin C: 67mgCalcium: 416mgIron: 3mg

Binny Kalra
Binny Kalra
Articles: 10
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