Rösti with fresh herbs, salad


  • 4 medium potatoes (agria or bintje type)
  • 3 tablespoon(s) chopped fresh herbs (parsley, coriander chives)
  • 2 cloves garlic
  • flower of salt

  • 1 egg
  • 2 tablespoon(s) of flour

For the salad

  • 4 handfuls of young shoots
  • 1 tablespoon(s) pumpkin seeds
  • olive oil

  • 1 tablespoon(s) of balsamic vinegar


  1. Peel the potatoes and grate them with a coarse grater. Place the potatoes in a clean kitchen towel and press firmly to remove excess moisture.

  2. In a large bowl, mix the potatoes, fresh herbs, peeled and crushed garlic, flour and beaten egg, a little fleur de sel and ground pepper.

  3. Preheat the oven to 200/th. 6-7. Form small patties with the preparation, then place them on a baking tray lined with parchment paper. Lightly brush the rösti with olive oil using a kitchen brush. Cook them for about 20-25 minutes, turning them halfway through cooking, until they are golden and crispy.

  4. Serve the rösti with fresh herbs with a salad of young shoots and pumpkin seeds. Drizzle with olive oil and balsamic vinegar, and serve.

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