To vary from fries and mashed potatoes, try new potato recipes! Delicious with caviar, potatoes also pair perfectly with smoked salmon or a good cured ham.
Here is a crispy version of Rösti with Pata Negra and Parmigiano Reggiano. These Swiss potato cakes will be a hit with everyone at home.
Preparation: 15 minutes • Cooking: 6 minutes
Ingredients for 4 people
- 80 g Pata Negra Bellota Petrossian
- 1 kg potatoes
- 30 g Parmigiano Reggiano
- 1 egg
- 1 peeled onion
- A few sprigs of flat-leaf parsley
- 10 cl vegetable oil for cooking
- 100 g arugula
- Salt and freshly ground pepper
Method
- Wash, peel, and grate the potatoes. Drain well, pressing to remove as much starch as possible.
- Finely chop the parsley and onion.
- In a bowl, mix the grated potatoes, beaten egg, parsley, onion, salt, and pepper.
- In a hot pan with a little oil, brown the cakes. Once one side is golden, turn them over and cook until completely golden and tender inside (check with the tip of a knife).
- Use a vegetable peeler to shave Parmigiano Reggiano.
- Place the cakes on plates and decorate with slices of Pata Negra Bellota Petrossian and parmesan shavings.
- Serve with an arugula salad.
Extra tip?
Prepare these cakes in advance. Reheat in a preheated oven at 180°C for 10 minutes, then add the other ingredients at the last moment. They will be even crispier! Leftovers? Try them with a spoon of crème fraîche and a slice of smoked salmon.
Photography: Marine de la Bretèche
