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.