- 1 pound Yukon gold potatoes (or replace half the potatoes with other root vegetables such as sweet potatoes, rutabagas or turnips)
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon chopped fresh rosemary
- Salt and pepper, to taste
- 3 tablespoons oil or butter
- 4 ounces chèvre cheese
Peel potatoes and add to a pot with water. Bring to a boil and cook for about 10 minutes. Drain, rinse and set aside to cool. Grate potatoes into a large bowl. Add onions, garlic and rosemary and season with salt and pepper. Mix until well combined.
Heat oil or butter in a large skillet over medium heat. Spoon potato mixture into the pan and evenly spread it out with a spatula so it forms one large pancake. Cook for 5 to 7 minutes or until a crispy brown crust forms underneath.
Turn the rösti by sliding it onto a plate, flipping the plate over, and sliding it back into the pan with the uncooked side facing down. Cook the other side for 5 to 7 minutes, until golden brown. During the last 2 to 3 minutes of cooking, sprinkle cheese over the top. Cut the rösti into quarters and serve.