Crispy Potato Rösti with Warm Goat Cheese

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  • Each serving
  • 270 cal
  • 15g fat (10g sat)
  • 45mg chol
  • 990mg sodium
  • 28g carb
  • 3g fiber
  • 8g protein


  • 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.

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