Cheddar and Potato Rosti with Lemon Crème Fraîche and Chive Oil
Cheddar and Potato Rosti with Lemon Crème Fraîche and Chive Oil
Ingredients
For the Cheddar and Potato Rosti
- 2 medium potatoes, peeled
- 1 cup cheddar cheese, grated
- 2 tablespoons vegetable oil, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon Crème Fraîche
- 1/2 cup crème fraîche
- 1 lemon, zested and juiced
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Chive Oil
- 1/2 cup fresh chives, roughly chopped
- 1/2 cup neutral oil, such as grapeseed or canola
- 1/4 teaspoon salt
For Garnish
- 4 lemon wedges
Instructions
- 1
Prepare the potatoes for the rosti: Using a box grater, grate the peeled potatoes into fine shreds. Place the grated potatoes into a clean kitchen towel and squeeze vigorously to remove as much excess moisture as possible. This step is crucial for a crispy rosti.
⏱️ 5 min
- 2
In a medium bowl, combine the squeezed grated potatoes with the grated cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly by hand until well combined.
⏱️ 3 min
- 3
Prepare the lemon crème fraîche: In a small bowl, combine the crème fraîche, the zest of one lemon, the juice of half a lemon, 2 tablespoons of chopped fresh chives, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir well until all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 4
Prepare the chive oil: In a small blender or food processor, combine the roughly chopped chives, neutral oil, and 1/4 teaspoon of salt. Blend until the chives are very finely chopped and the oil is bright green. Strain the oil through a fine-mesh sieve or cheesecloth to remove any solids, pressing to extract all the oil. Set aside.
⏱️ 7 min
- 5
Cook the rosti: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add the potato and cheese mixture to the pan. Press the mixture down firmly with a spatula to form a single, round, flat patty. Cook for 8-10 minutes, or until the bottom is golden brown and crispy.
⏱️ 10 min
- 6
Carefully flip the rosti using a large spatula (or by inverting onto a plate and sliding back into the pan) and cook for another 8-10 minutes, or until the second side is also golden brown and crispy and the potatoes are tender.
⏱️ 10 min
- 7
To assemble, carefully transfer the cooked rosti to a serving plate. Place a generous dollop of the lemon crème fraîche on top of the rosti. Drizzle the chive oil over the crème fraîche. Garnish with a lemon wedge on the side for an optional squeeze.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheddar and Potato Rosti with Lemon Crème Fraîche and Chive Oil
Ingredients
For the Cheddar and Potato Rosti
- 2 medium potatoes, peeled
- 1 cup cheddar cheese, grated
- 2 tablespoons vegetable oil, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon Crème Fraîche
- 1/2 cup crème fraîche
- 1 lemon, zested and juiced
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Chive Oil
- 1/2 cup fresh chives, roughly chopped
- 1/2 cup neutral oil, such as grapeseed or canola
- 1/4 teaspoon salt
For Garnish
- 4 lemon wedges
Instructions
- 1
Prepare the potatoes for the rosti: Using a box grater, grate the peeled potatoes into fine shreds. Place the grated potatoes into a clean kitchen towel and squeeze vigorously to remove as much excess moisture as possible. This step is crucial for a crispy rosti.
⏱️ 5 min - 2
In a medium bowl, combine the squeezed grated potatoes with the grated cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly by hand until well combined.
⏱️ 3 min - 3
Prepare the lemon crème fraîche: In a small bowl, combine the crème fraîche, the zest of one lemon, the juice of half a lemon, 2 tablespoons of chopped fresh chives, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir well until all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.
⏱️ 5 min - 4
Prepare the chive oil: In a small blender or food processor, combine the roughly chopped chives, neutral oil, and 1/4 teaspoon of salt. Blend until the chives are very finely chopped and the oil is bright green. Strain the oil through a fine-mesh sieve or cheesecloth to remove any solids, pressing to extract all the oil. Set aside.
⏱️ 7 min - 5
Cook the rosti: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add the potato and cheese mixture to the pan. Press the mixture down firmly with a spatula to form a single, round, flat patty. Cook for 8-10 minutes, or until the bottom is golden brown and crispy.
⏱️ 10 min - 6
Carefully flip the rosti using a large spatula (or by inverting onto a plate and sliding back into the pan) and cook for another 8-10 minutes, or until the second side is also golden brown and crispy and the potatoes are tender.
⏱️ 10 min - 7
To assemble, carefully transfer the cooked rosti to a serving plate. Place a generous dollop of the lemon crème fraîche on top of the rosti. Drizzle the chive oil over the crème fraîche. Garnish with a lemon wedge on the side for an optional squeeze.
⏱️ 2 min