Potato Rosti Hors D'Oeuvres With Pancetta
Potato Rosti Hors D'Oeuvres With Pancetta
Get this quick and easy potato rosti snack recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • Mini Rosti
  • 454 grams Yukon Gold potatoes, peeled
  • 1+½ teaspoons Salt
  • ½ teaspoon Ground Black Pepper
  • 4 tablespoons Extra Virgin Olive Oil
  • Cheese Cream
  • 1 cup coarsely grated old Cheddar Cheese (stylist note - Orange)
  • 1 cup coarsely grated Swiss Gruyere
  • 170 grams Cream Cheese
  • ¾ cup Sour Cream
  • 1 teaspoon Paprika
  • 1 teaspoon Dijon Mustard
  • ⅓ cup chopped Chives
  • Assembly
  • 6 slices Pancetta, julienned
  1. For rosti, grate potato finely on a box grater, or using the julienne blade on a mandolin
  2. Stir salt and pepper into potato and stir well, then squeeze out excess liquid
  3. In a skillet or non-stick saute pan over medium heat, add 1 tablespoon of oil
  4. Drop 6 tablespoonfuls of potato onto pan and flatten with a spatula. Cook until golden brown, then flip over and cook until equally golden
  5. Remove rosti from pan and keep warm on a baking tray in a 250 °F oven and repeat with remaining oil and potatoes in 3 more batches (alternatively, rosti can be prepared in advance, stored chilled and reheated at 300°F until crisp and warm).
  6. For cheese cream, pulse Cheddar, Swiss and cream cheese in a food processor, scraping down the sides
  7. Add sour cream, paprika and mustard and pulse until smooth
  8. Scrape mixture into a bowl and stir in chives. Chill until ready to serve
  9. For assembly, cook pancetta in a saute pan over medium heat until crisp
  10. Remove to a paper-towel lined plate to drain
  11. To serve, place warm rosti on a serving plate and dollop with cheese cream
  12. Sprinkle with cooked pancetta and serve

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