Wuselig Recipes · Recipe 78
VegetarianFlauschi’s Rösti with Herb Quark
Coarsely grate and squeeze raw potatoes, then fry thin little rösti in three batches. Serve with herb quark and tomato cucumber salad.
The little story
The Potato Sun with a Quark Cloud
The little rösti were fried and cooled. Flauschi raised her plate. The golden potato round looked like a small sun.
Puschel„An edible sun! It even fits in our kitchen.“
Flauschi„Then it needs a little quark cloud.“
Puschel held the bowl and added a white spoonful at the edge. His cloud first grew much bigger than planned.
Puschel„Oh. It is getting cloudy.“
He moved some quark back onto his own plate. Now the golden sun showed clearly. Flauschi laughed happily.
Flauschi„That leaves room for salad.“
Puschel„Green grass, red tomatoes and a potato sun. My plate is a garden.“
They sat down. Puschel cut a small bite and looked at the soft potato shreds inside.
Puschel„The sun has potato strings inside instead of rays.“
Flauschi„Luckily. Real suns would be far too hot.“
They enjoyed comfortably warm rösti with cool dip. The weather on their plates was just right.
Preparation: about 25 min · Frying in three batches: about 35 min · Total about 60 min; a smaller pan needs more batches.
For 4 family portions: 8 small rösti
How to make it
In a few words: Coarsely grate and squeeze raw potatoes, then fry thin little rösti in three batches. Serve with herb quark and tomato cucumber salad.
Ingredients
- 1 kg raw waxy potatoes
- 3 tbsp rapeseed oil for frying, plus 1 tsp if needed
- ½ tsp salt and a little pepper
- Dip: 400 g low-fat quark, 80 ml milk, 2 tbsp chopped parsley and a small pinch of salt
- Salad: 300 g tomatoes, 200 g cucumber, 1 tbsp rapeseed oil and 1 tbsp lemon juice
Method
- Wash hands. Weigh ingredients and get equipment ready. Adults handle knives, graters, tin openers, mixers, the hob, oven and all hot containers.
- Stir quark with milk, parsley and a pinch of salt until smooth. Wash salad vegetables; an adult cuts them small. Mix with salad oil and lemon. Chill dip and salad.
- Wash and peel potatoes. Generously remove green areas and sprouts; discard heavily green, heavily sprouted or shrivelled potatoes. An adult coarsely grates them. Squeeze portions well in a clean kitchen towel. Do not rinse shreds; their starch helps bind them.
- Immediately mix shreds with ½ tsp salt and a little pepper. Divide into eight equal portions. These raw-potato rösti need neither egg nor flour.
- An adult heats 1 tbsp oil in a large non-stick pan. Add three portions as flat rounds about 10–12 cm across and at most 1 cm thick. Press gently. Fry over medium heat for 5–6 minutes, turn carefully and fry another 5–6 minutes. Reduce heat if browning too fast.
- Cook the other five in two more batches with 1 tbsp oil each, adding a little extra if needed. Open one rösti: shreds must be tender inside, not raw and crunchy. Cook a few more minutes over lower heat if needed. Briefly keep the first batches warm in an oven at at least 60°C if necessary.
- Serve with herb quark and salad, cooling to a comfortable temperature. Avoid thick potato heaps: thin rösti cook through more reliably.
Equipment
Coarse grater, clean kitchen towel, large non-stick pan, spatula
Allergens and shopping
milk. Check actual ingredient labels and family allergies.
Recipe check
Quantities and method were checked editorially against cooking references. These are our own family versions; no practical cooking test has been carried out. Times are estimates; doneness and product instructions take precedence.
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