Breakfast and brunch
Potato Rosti with Herbed Kefir Cream
Crisp potato edges meet cool dill-and-chive kefir cream. Squeeze the grated potatoes well and make six small patties so the centres can cook before the outsides become too dark.
Make it
Method
- Mix the strained kefir, dill, chives, lemon juice, and 1 g salt. Refrigerate while the rosti cook.
- Wrap the grated potato and onion in a clean towel and squeeze until no more stream of liquid comes out.
- Mix with potato starch, the remaining 4 g salt, and pepper. Divide into six flat patties.
- Heat the oil over medium heat. Fry for 5 to 7 minutes per side until deep gold and tender through.
- Drain briefly on a rack and serve hot with the cold kefir cream.
Dry potato makes browning easier
Removing potato moisture is what creates the crust. The cold kefir cream balances the hot, crisp rösti and carries the herbs without making the plate heavy.
Store it
Best immediately. Refrigerate within 2 hours, use within 3 days, and reheat rosti to 74°C. Keep the sauce cold.
Keep the patties small
Six patties cook through more predictably than one large rösti with this timing. Press each to roughly 1 cm thick and leave space in the pan. The recipe contains milk; check packaged starch if you need to avoid gluten.
If the patties fall apart
If the rosti fall apart, squeeze the potato more firmly and press the patties tighter. If they brown before softening, lower the heat.