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(6 servings)

Rosti potatoes:

  • 4 potatoes
  • 4.2 oz butter
  • Salt and pepper

Topping for the potatoes:

  • 4.2 oz strawberries
  • 4.2 oz grated goat cheese
  • Olive oil
  • Balsamic vinegar (optional)


Peel the potatoes and cook in water. Once they boil, wait for 5 minutes, remove from the water and allow to cool.

While the potatoes are cooking, thinly slice the strawberries and mix with goat cheese. Season with olive oil, balsamic vinegar and stir.

Grate the potatoes, put in a bowl and season with salt and pepper, then add 2 tablespoons of butter. Shape the grated potatoes into croquettes, it is important to squeeze tightly so they don’t fall apart while cooking, set aside when ready.

Melt the butter in a pan (you may add a dash of olive oil to avoid burning it), then place the croquettes, allowing them to brown well before flipping them over. Once done, remove from the heat, put in a plate or dish, cover with the strawberry mixture and serve immediately.


*You can serve them with green salad as a garnish.