Lemon Garlic Rostis

Difficulty:

3/5

Serves:

4 PEOPLE

Lemon Garlic Rostis

These golden lemon garlic rostis elevate classic potato pancakes with bright citrus and aromatic garlic. Grating the potatoes and squeezing out excess moisture ensures a crisp, golden exterior while keeping the interior tender. Scallions and fresh parsley add freshness, and a touch of lemon zest gives a subtle, tangy lift. Distinctive for their balance of crispy texture, fragrant garlic, and bright lemon notes, they make a flavorful, elegant side that’s quick to prepare yet feels special.

Ingredients:

2 large Russet potatoes
1 lemon, zested
3 garlic cloves, minced
2 scallions, sliced thin
1 tbsp (4 g) fresh parsley, finely chopped
1/2 cup (118 ml) vegetable oil
Salt and pepper to taste

Method:

Without peeling the potatoes, grate them on the large side of a box grater. Wrap potatoes in cheesecloth and squeeze out as much water as possible. Add potatoes to a bowl along with the lemon zest, garlic, scallions, salt, and pepper and mix.

Heat oil in a large skillet over medium heat. Add 4 mounds of potatoes to the hot oil. Cook for 3-5 minutes or until the bottom is dark brown, then flip and cook for another 3-5 minutes. Once crispy and browned all over, remove to a paper towel lined plate. Season with salt and serve garnished with a sprinkle of parsley.