Fingerling Potato Rosti
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Side
A Swiss classic, this Rosti transforms our creamy fingerling potatoes into a golden, crisp, savory delight that will call for seconds!
Ingredients
- 2 lb. fingerling potatoes
- 3 Tbsp Citarella olive oil, divided
- ½ cup chicken bone broth
- 2 Tbsp butter
- Salt and pepper, to taste
- Minced dill and chives, for garnish
- Flaky salt, for garnish
Instructions
- Using a mandolin, carefully slice potatoes lengthwise. Toss potatoes with two tablespoons olive oil and season with salt and pepper.
- In a non-stick pan over medium-low heat add remaining olive oil. Begin shingling potatoes in the pan to create a single layer, then continue layering until you’ve placed all the potatoes in the pan. Add bone broth and cover with a lid, cooking for 25 minutes. Remove lid, add butter along edges so it melts into the bottom of the pan. Cook with the lid off an additional 5-10 minutes until the potatoes are fully cooked and the potatoes on the bottom are a deep golden brown.
- Place a plate on top of the pan and carefully invert the potatoes onto a plate. Top potatoes with flaky salt and a sprinkling of fresh herbs. Serve alongside your favorite Citarella sides and enjoy!
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