Gluten-Free Asparagus and Potato Rosti Recipe (Vegetarian)
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This asparagus and potato rosti recipe is a simple, gluten-free and vegetarian dinner or lunch, inspired by the classic swiss dish.
Rösti is a traditional swiss-german food, similar to hash browns. It is made of grated potato, fried in a round with oil or butter and served as a side dish or accompaniment to many main meals.
It can be eaten for breakfast, lunch or dinner! Typical additions to a rosti recipe include bacon, onion, cheese, fresh herbs or even apple.
Culturally, rösti is associated with the German speaking parts of Switzerland. In fact, the border that separates the German region from the French region is known as the ‘rostigräben’, which translates to the rosti ditch!
Health benefits
Before we get into the recipe, we’re going to win you over purely with the health benefits of this new dish.
For starters, all celiacs and gluten-intolerant folk are in luck! This recipe is gluten-free!
And for everyone else, it’s low in fat, coming to just 12g per serving of which only 5 is saturated (check out these low fat vegetarian recipes for more low fat options!). It’s also high in protein, at 21g per serving.
What’s more, at just 452 kcal per serving, it’s a weight loss friendly dinner recipe, if weight loss is something you are focussing on right now! (Check out our vegetarian for weight loss e-book if you are!)
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How to make potato rosti
Traditional rosti is made from just potatoes but we make our potato rosti recipe with egg, partly because this helps to bind the potatoes together, but also because it’s a good way to get a bit more protein in (check out more veggie brunch and lunch egg recipes here!).
The potatoes are grated and, crucially, salted and drained. Don’t skip this step! It gets a lot of the moisture in the potatoes out, so your rostis remain super crispy and not soggy.
What to serve with potato rosti
This asparagus and potato rosti recipe is served with… you guessed it, asparagus!
Asparagus is in season at the moment and makes a lovely, crunchy addition to this dish. It adds some fibre and vital vitamins and nutrients too – got to get your five a day!
On top of the asparagus, we serve slices of low fat mozzarella, for the protein and because, well, mozzarella!
Still sound a bit bland to you? Wait until you try the honey, balsamic and lemon zest drizzle! What a treat.
If you love the sound of this asparagus and potatoes recipe, you should also try this asparagus risotto.
Ingredients
- 15 oz potatoes
- 12 oz asparagus
- 1 large egg
- 4.5 oz low fat mozzarella
- 2 tsp olive oil
- 4 tsp balsamic vinegar
- 2 tsp honey
- 1 lemon zest
- Salt and pepper to taste
Instructions
- Peel potatoes and grate them over a bowl covered with a fine mesh sieve. Sprinkle two generous dashes of salt over the grated potatoes. Rest for 5-10 minutes.15 oz potatoes, Salt and pepper to taste
- Press the potatoes with your hands (or the back of a spoon) against the fine mesh sieve until most of the water from the potatoes has been released. Try to take as much out as you can.
- Remove the water from the bowl and add the pressed grated potatoes. Add pepper to taste and the egg. Whip until fully incorporated.1 large egg
- In a mid sized non stick pan over medium heat add the olive oil (you can also divide into two small non stick pans if you prefer individual rostis). Add the grated potato mix and align it to the sides of the pan forming a circle. Cook with a lid on until the base has a deep golden brown color and is very crispy. Turn the rosti over and cook, taking off the lid, until it’s also golden brown. The entire process will take about 10 minutes.2 tsp olive oil
- Meanwhile, in a medium sized pan with boiling salted water, cook the asparagus for 3 minutes or until they are cooked but still a little crunchy.12 oz asparagus
- Serve immediately the rosti with asparagus topped with mozzarella cheese. Drizzle asparagus with balsamic vinegar, honey, lemon zest and flaky salt.4.5 oz low fat mozzarella, 4 tsp balsamic vinegar, 2 tsp honey, 1 lemon zest, Salt and pepper to taste
NOTES
- Make-ahead? Yes, just re-heat in a pan to maintain crispyness.
- Freezable? Yes, I would prep the asparagus fresh though.
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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