Baked Potato Rosti With Spinach

Baked potato rosti is a much healthier alternative to the fried Swiss original. While out baked potato rosti still contains a little olive oil, the dish itself has less fat and it's made with grated potato and chickpea flour, making it gluten-free also.

For an even healthier alternative, you can check how to make sweet potato rosti.

To make this baked potato rosti, you will need a skillet or a round-shaped oven tray. I do recommend using the skillet as it transfers the heat better and I find that my rosti is a lot crispier. You can serve baked potato rosti as a main for lunch or as a side for dinner, alongside a carrot mango salad, some vegan steak, vegan sausages or vegan chicken.

How to make baked potato rosti

Please take a moment to read the following instructions. To get a great baked potato rosti you will need to turn it around halfway through the baking process. And that can be a little tricky. So here's how to make the perfect baked potato rosti which is crispy and baked throughout.

Preheat the oven to 200C / 395F.

First, you will need to grate the potatoes. I used a kitchen robot to save time. The potatoes were grated in less than 30 seconds. Transfer them to a large bowl but make sure to squeeze any excess water. This is very important or else your rosti will be soft on the inside. So give it a really good squeeze. I use my hands but you can also use cheesecloth if it's easier.

Grate the onion and transfer to the grated potato bowl. Add salt, pepper, thyme, the fresh spinach and the chickpea flour. Using your hands, mix well until everything is fully combined.

Line a skillet with baking paper and add the potato rosti mixture. Using your fingers press the mixture tightly to the shape of the skillet. Drizzle with a dash of olive oil and bake in the centre of the oven for 15 minutes.

Right, this is where it gets tricky. Make sure to use oven gloves at all times because the skillet will be very very hot and you could burn yourself. So super careful operation here!

Take the skillet out, place a sheet of baking paper over the potato rosti, then add a hard surface over it (like a plastic chopping board). Carefully turn the potato rosti upside down, out of the skillet over the new baking paper. Place on the counter and set the skillet aside.

Gently peel the old baking paper from the bottom of your potato rosti. You will not have your potato rosti face-down on the fresh baking paper. Now place it back in the skillet and bake for another 15 minutes. We did this so the potato rosti baked evenly on both sides.

You know the potato rosti is baked when the top of the potato rosti is golden and crisp. Take the skillet out of the oven and let it cool slightly for a few minutes. When ready, gently (and carefully, using oven gloves) turn the potato rosti over in the skillet and peel off the baking paper. Slice and serve hot.

How to store baked potato rosti

If you happen to have any leftovers, simply put the sliced baked potato rosti in an airtight container and refrigerate overnight. You can reheat it in the oven, microwave or on a non-stick Teflon frying pan on the hob.

It keeps fresh for up to two days in the fridge, but it's best eaten as soon as possible or otherwise, it gets a little soft on the inside.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Baked Potato Rosti

5

Average: 5 (2 votes)

• Prep Time: 15 mins
• Cook Time: 30 mins
• Total: 45 mins
• Serves 4 people

Categories: Baked, Dinner, Lunch, Sides Cusine: East European, Mediterranean

Description

A healthier version of the Swiss traditional, baked potato rosti has less oil content. Our baked potato rosti is easy to make and it's fully vegan. Can be served for breakfast or as a side dish.

Ingredients

(USA / Metric)

• 4 potato large potato
• 2 medium onion
• 1 1/4 cup spinach
• 2 tsp thyme
• 1 cup chickpea flour
• 1/2 tsp salt
• 1 tsp, ground peppercorn
• 2 tbsp olive oil

Instructions

• 1. Preheat the oven to 200C / 395F.
  2. Grate your potatoes. Squeeze any excess water from them and transfer to a bowl. Grate the onion and add over the potatoes. I used my kitchen robot for grating. I recommend you do the same as it saves precious time.
  3. Add the salt, peppercorn, thyme, spinach, and the chickpea flour. Mix well until everything is combined.
  4. Line a skillet with baking paper and add the potato rosti mixture. Using your fingers press the mixture tightly to the shape of the skillet. Drizzle with a dash of olive oil and bake in the centre of the oven for 15 minutes.
  5. Take the skillet out, place a sheet of baking paper over the potato rosti, then add a hard surface over it (like a plastic chopping board). Carefully turn the potato rosti upside down, out of the skillet over the new baking paper. Please use oven gloves and be very careful when doing this as the skillet will be incredibly hot!
  6. Gently peel the old baking paper from the bottom of your potato rosti. You will not have your potato rosti face-down on the fresh baking paper. Now place it back in the skillet and bake for another 15 minutes. We did this so the potato rosti baked evenly on both sides.
  7. You know the potato rosti is baked when the top of the potato rosti is golden and crisp. Take the skillet out of the oven and let it cool slightly for a few minutes. When ready, gently (and carefully, using oven gloves) turn the potato rosti over in the skillet and peel off the baking paper. Serve hot.

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 462
% Daily Value*
Total Fat 9 g			11%
	Saturated Fat 1 g		6%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 2 g
	Monounsaturated Fat 5 g
Cholesterol 0 mg			0%
Sodium 376 mg			16%
Total Carbs 84 g			31%
	Dietary Fiber 11 g		40%
	Sugar 8 g		17%
Protein 15 g			30%
Vitamin A 33% Vitamin C 41% Calcium 11% Iron 37% Vitamin D 0% Magnesium 44% Potassium 46% Zinc 21% Phosphorus 47% Thiamin (B1) 31% Riboflavin (B2) 23% Niacin (B3) 31% Vitamin B6 96% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 16% Vitamin K 242%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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