Description
A simple and elegant Potato Rosti Stack featuring crispy golden potato rostis layered with smoky salmon, creamy sour cream, and fresh dill. This quick and easy recipe combines textures and flavors perfect for a light brunch or sophisticated appetizer.
Ingredients
Potato Rosti
- 1 lb / 500 g potatoes (2 large or 3 medium, see note 1 for potato type)
- 1 tbsp melted butter
- 1 tbsp olive oil
- 1/4 tsp salt
- Pepper, to taste
Toppings
- 3 oz / 100 g smoked salmon
- 2 tbsp sour cream
- Dill, to garnish (optional)
Instructions
- Par-cook the Potatoes: Microwave the whole unpeeled potatoes on high for 1 1/2 minutes, turn them, then microwave for an additional 2 minutes. Alternatively, boil the potatoes for 5 minutes. The potatoes should be soft on the outside but still uncooked inside.
- Peel the Potatoes: Using a dishcloth to hold the hot potatoes, carefully peel off the skins with a butter knife for ease.
- Grate the Potatoes: Using a cheese grater, grate the peeled potatoes into a bowl.
- Season the Potato Mixture: Add melted butter, salt, and pepper to the grated potatoes and mix thoroughly to combine all ingredients evenly.
- Heat the Pan: Warm olive oil in a large frying pan over medium-high heat until hot but not smoking.
- Form and Cook Rostis: Scoop 1/4 cup of the potato mixture, lightly pack it using an egg flip, and place it in the pan. Pat down to about 1 cm (1/3 inch) thickness. Cook until each side is golden brown, about 1 1/2 to 2 minutes per side. Repeat with the remaining mixture.
- Remove and Drain: Take the cooked rostis out of the pan and let excess oil drain on paper towels if desired.
- Assemble and Serve: Stack three rostis on each serving plate. Top with smoked salmon slices, a dollop of sour cream, and garnish with fresh dill if using. Serve immediately for best texture and flavor.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best results; they hold their shape without becoming too mushy.
- The par-cooking step ensures the rostis cook quickly and evenly while remaining creamy inside.
- You can substitute sour cream with crème fraîche or Greek yogurt for a tangier topping.
- For a dairy-free option, use olive oil or a plant-based butter substitute and omit sour cream or use a vegan alternative.
- Make sure to not overcrowd the pan to achieve crispiness on each rosti.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast & Brunch
- Method: Frying
- Cuisine: European