Crispy Potato Rosti
Who says that potato rösti has to be a heavy, rich affair? They hardly affect the calorie account at all, because after frying in the valuable rapeseed oil they are allowed to "throw off" a lot of fat ballast on kitchen paper!
Enjoy the potato rösti pure, with a mixed salad or in combination with a low-fat herb curd cheese. For a sweet main course, simply combine with apple sauce and a little cinnamon! Important so that they come out of the pan nice and crispy: Squeeze the raw rasp very thoroughly.
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Preparation steps
Peel and coarsely grate potatoes.
Put potatoes in a bowl and season with salt and pepper. With your hands, squeeze out excess moisture. Grate some nutmeg over the potato mixture.
Heat the canola oil in a large non-stick skillet. Divide the potato mixture into 4 portions, add to the pan and flatten slightly.
Cook until golden brown on medium heat for 4-5 minutes, then turn and finish cooking an additional 4-5 minutes.
Drain on paper towels before serving.