Potato Rösti with Fennel
4 servings
30 minutes
Potato rösti with fennel is a refined version of the classic Swiss dish, enriched with the aroma of spicy herbs and the freshness of fennel. This recipe has German roots where potato rösti has long been a symbol of cozy home meals. Fennel adds delicate sweetness while anise brings warm spiciness, creating a harmony of flavors. Crispy golden rösti pairs perfectly with smoked salmon, sour cream, and sweet mustard, adding richness in texture. Served with watercress salad, this dish gains freshness and lightness, making it ideal for both breakfast and an elegant dinner. The dish not only delights the palate but is also easy to prepare, transforming ordinary ingredients into a gastronomic delight.
1
Grate fennel and peeled potatoes on a coarse grater. Season with salt, pepper, and nutmeg, mix thoroughly, and let sit for five minutes.
- Fennel: 1 piece
- Potato: 400 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Nutmeg: to taste
2
Then squeeze the mass with your hands and drain the resulting liquid. Now add the yolk, cinnamon, and finely chopped fennel leaves. Mix everything well.
- Chicken egg: 1 piece
- Ground cinnamon: 1 teaspoon
- Fennel: 1 piece
3
In a large skillet, heat vegetable oil. Divide the potato mixture into small portions and flatten them. Fry on medium heat for about five minutes on each side until crispy, along with star anise.
- Vegetable oil: 2 tablespoons
- Potato: 400 g
- Star anise: 3 pieces
4
Serve and decorate everything with smoked salmon, sour cream, sweet mustard, and watercress.
- Smoked salmon: 100 g
- Sour cream: 120 g
- Mustard: 1 teaspoon
- Garden cress: 1 bunch