Featured Recipe
Apple Potato Rösti
By Kate
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Hash brown style rösti using 700g Yukon Gold potatoes mixed with grated shallots and a pinch of cinnamon. Baked apple compote softened with maple syrup replaces honey. Crisp apple salad tossed with tarragon and red wine vinegar. Butter used for frying, aged gouda for garnish, served alongside sour cream. A cozy vegetarian dish with a hint of warming spice and fresh herbs. Prep and cook time just over an hour. Serves 4 to 5.
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Prep:
40 min
Cook:
30 min
Total:
Serves:
4 to 5 servings
vegetarian
fall recipes
comfort food
Introduction
Potatoes? Apples? Simple combos. Mix grated Yukon Golds with shallots and cinnamon powder. Fry slow until edges crisp, insides tender—like a golden brown pancake. Sweet-tart apple compote made by roasting fruit drizzled with dark maple syrup till soft. Toss fresh apple strips with bright tarragon and chopped chives, add sharp red wine vinegar splash. Layer all. Creamy sour cream and nutty aged gouda shards finish it off. Rustic, earthy, a hint of fall spice. No fuss. Vegetarians get hearty and satisfying. Crisp, soft, sweet, savory. Time just over an hour, easy prep. Serves four or five. Good with a sharp white or easy red.
Ingredients
Compote
- 4 Empire or Spartan apples unpeeled, cored, chopped
- 15 ml maple syrup
- 700 g Yukon Gold potatoes peeled
- 2 small shallots, finely sliced
- 0.5 ml ground cinnamon
- 40 g unsalted butter
- 1 Empire or Spartan apple unpeeled, cored, julienned
- 45 ml fresh tarragon leaves
- 30 ml chopped chives
- 10 ml red wine vinegar
- Aged gouda shavings to taste
- 125 ml sour cream
Rösti
Apple Salad
Garnish
About the ingredients
Using Yukon Gold over Russet changes the texture—more creamy yet holds shape when grated. Shallots add mild aromatic depth; optional cinnamon gives warmth replacing nutmeg. Switch honey to maple syrup for earthier sweetness in compote. Tarragon brightens apple salad differently than parsley. Red wine vinegar gives a sharper acid bite than cider vinegar, adds a twist to the dressing. Gouda in place of aged cheddar softens sharpness; a subtle nutty flavor. Hands-on pressing of potatoes crucial for crisp rösti; watery potatoes won’t brown properly. Small tweaks in quantities, spices can change character. Cored but unpeeled apples keep rustic texture and color intact across all components.
Method
Compote
- Preheat oven to 210 °C (410 °F).
- Spread chopped apples evenly in baking dish.
- Roast for 22 minutes then remove from oven.
- Drizzle maple syrup over apples. Season lightly with salt and pepper. Return to oven for 6 minutes or until soft.
- Transfer to blender or food processor; puree until smooth.
- Push through fine sieve into bowl to catch pulp and discard skins. Set aside.
- Grate potatoes; press firmly to squeeze excess moisture out with hands or cloth.
- Combine with sliced shallots and ground cinnamon. Season with salt and pepper, mix well.
- Heat half butter in 18 cm (7 inch) nonstick skillet over medium heat.
- Press potato mix evenly into pan. Cover.
- Cook 13 minutes until edges start to brown. Toss pan gently occasionally to avoid sticking.
- Remove from heat.
- Invert skillet over plate; flip potato cake onto plate carefully.
- Melt remaining butter in skillet.
- Slide potato cake back into pan, cook uncovered for 13 minutes till tender, edges crisp and caramelized.
- Toss julienne apple with tarragon, chives, vinegar. Season with salt and pepper.
- Transfer rösti to serving board or plate; cut into wedges.
- Top with apple salad and gouda shavings.
- Serve with apple compote and dollop of sour cream.
Rösti
Apple Salad
Assembly
Technique Tips
Compote roasting slightly longer on higher heat paces softening apples quickly; stirring halfway not needed. Pureeing and sieving removes coarse bits; pulp discarded for smoothness without fibrous chunks. Pressing grated potatoes dry by hand or towel essential—water hinders crisping and caramelizing. Covering rösti while cooking prevents over-browning before interior cooks through. Flipping onto plate first then back in pan to control shape. Stir pan gently to prevent sticking and ensure even browning. Salad tossed just before plating to keep apples crisp. Add seasoning gradually to balance acidity. Serve rösti wedges warm with cool accompaniments—contrast in temperatures adds interest. Slice and garnish directly on dish to prevent sogginess. Sour cream spooned on side or dolloped on top depending on heat level desired.
Chef's Notes
- 💡 Pressing grated potatoes is key. Dry them out. Use cloth or hands. Watery potatoes can ruin the crisp. Squeeze hard. Really get moisture out. Mix with shallots and cinnamon. Put in skillet.
- 💡 Roast apples long enough. Higher heat helps them soften quickly. No need to stir often. Just let them be. After roasting, puree them. Push through fine sieve. Get skins out for a smooth compote.
- 💡 When making the apple salad, toss it right before serving. This keeps apples crunchy. Mix tarragon and chives. Add vinegar for a bite. Adjust with salt. Don't skimp on the flavors.
- 💡 Cooking time is essential too. First, cover the rösti. Cook until edges brown. Then flip it. Let the other side get crispy. Watch closely, prevent burning. Timing varies by stove. Adjust as needed.
- 💡 Use aged gouda shavings. Adds a nice flavor. Nutty and rich. Important for balance with sour cream. Serve with compote on the side. Contrast coolness of sour cream with hot rösti.
Kitchen Wisdom
How do I store leftover rösti?
Refrigerate in airtight container. Use within 3-4 days. Reheat in skillet. Keep them crispy. Oven works too. Warm at low temp to avoid sogginess.
Can I substitute ingredients?
Yes, switch potatoes or cheese. Russets not ideal. But can work in a pinch. Try different herbs for salad. Experiment but keep core flavors from dish.
What if rösti doesn't brown?
Check moisture in potatoes. Must be pressed dry. Covering pan helps too. But watch, don't overcook. Keep an eye on temperature.
How to serve this dish?
Easy, layered or separate. Rösti cut into wedges, top with salad. Add cheese and dollop sour cream. Maybe drizzle compote over. All flavors blend well.
