Try this quick and easy recipe from Fresh. These mini rosti cook quickly, so there’s no need to pre-cook the potatoes.


  • Mini Rosti:

  • 1 lb Yukon Gold potatoes, peeled

  • 1 ½ tsp salt

  • ½ tsp ground black pepper

  • 4 Tbsp extra virgin olive oil

  • Cheese Cream:

  • 1 cup coarsely grated old Cheddar cheese (stylist note – orange)

  • 1 cup coarsely grated Swiss Gruyere

  • 6 oz cream cheese

  • ¾ cup sour cream

  • 1 tsp paprika

  • 1 tsp Dijon mustard

  • 1/3 cup chopped chives

  • Assembly:

  • 6 slices pancetta, julienned


  • For rosti:

  • 1.

    Grate potato finely on a box grater, or using the julienne blade on a mandolin. Stir salt and pepper into potato and stir well, then squeeze out excess liquid. In a skillet or non-stick sauté pan over medium heat, add 1 tablespoon of oil. Drop 6 tablespoonfuls of potato onto pan and flatten with a spatula. Cook until golden brown, then flip over and cook until equally golden. 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).

  • For cheese cream:

  • 1.

    Pulse Cheddar, Swiss and cream cheese in a food processor, scraping down the sides. Add sour cream, paprika and mustard and pulse until smooth. Scrape mixture into a bowl and stir in chives. Chill until ready to serve.

  • For assembly:

  • 1.

    Cook pancetta in a sauté pan over medium heat until crisp. Remove to a paper-towel lined plate to drain. To serve, place warm rosti on a serving plate and dollop with cheese cream. Sprinkle with cooked pancetta and serve.


Makes 24 hors d’oeuvres

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