Garlic sweet potato rosti
Discover the delightful flavors of our Garlic Sweet Potato Rosti! Made with fresh sweet potato and potatoes, seasoned with garlic powder, and cooked to crispy perfection in olive oil. An easy-to-make, savory side dish that's perfect for any meal!
- 01 Mar 2025
- Cook time 35 min
- Prep time 20 min
- 7 Servings
- 6 Ingredients
Garlic sweet potato rosti is a delicious and nutritious dish that combines the earthy flavors of sweet potato with the classic taste of potatoes. This recipe is enhanced by the robust flavor of garlic and the rich undertones of olive oil, making it perfect as a side dish or even a light meal. It's simple to prepare and sure to be a hit with the whole family.
Ingredients:
Instructions:
- First, wash and peel the sweet potato and potatoes.
- Using a grater, coarsely grate the sweet potato and the potatoes. Place the grated potatoes into a large bowl.
- Transfer the grated potatoes to a clean kitchen towel. Squeeze out as much moisture as possible by wringing the towel. Return the dried grated potatoes to the bowl.
- Add 1 teaspoon of garlic powder, a dash of salt, and a dash of black pepper to the grated potatoes. Mix everything thoroughly to ensure even seasoning.
- Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat.
- Once the oil is hot, add the seasoned grated potato mixture to the pan. Spread it out evenly and press down gently with a spatula to form a compact, flat cake.
7. Fry Until Golden Brown:
- Cook for about 5-7 minutes on one side until it turns golden brown and crispy. Carefully flip the rosti using a large spatula. If necessary, add a little more olive oil to the pan before flipping.
- Continue cooking the other side for another 5-7 minutes until it’s also golden brown and crispy. Adjust the heat if necessary to avoid burning.
- Remove the rosti from the pan and place it on a plate lined with paper towels to drain any excess oil.
- Slice into wedges and serve hot.
Tips:
- For best results, grate the potatoes and sweet potato using a coarse grater to achieve the perfect texture.
- Squeeze out as much moisture as possible from the grated potatoes to ensure your rosti turns out crispy.
- Heat your pan well before adding the rosti mixture to get a nice golden-brown crust.
- Don’t overcrowd the pan; cook in batches if necessary to maintain the heat and achieve even cooking.
- Serve immediately for the crispiest results, but you can keep them warm in a low oven if you have to make multiple batches.
Garlic sweet potato rosti is a versatile and tasty addition to any meal. With its crispy exterior and flavorful interior, it’s bound to become a staple in your cooking repertoire. Follow these simple tips and you’ll have a delicious dish that’s sure to impress. Enjoy your cooking and happy eating!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 66kcal | 3% |
| Protein | |
| Protein 1.61g | 1% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 1.88g | 5% |
| Sugar 1.29g | 1% |
| Fat | |
| Fat 2.00g | 2% |
| Saturated 0.29g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 10mg | 2% |
| Vitamin B1 0.07mg | 5% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 12mg | 14% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 1.58ug | 1% |
| Minerals | |
| Calcium, Ca 13mg | 1% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.63mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 330mg | 10% |
| Selenium, Se 0.46ug | 1% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.25mg | 2% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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