Crispy Parmesan Carrot Potato Rösti with Lemon-Dill Labneh Tips, FAQ & printable recipe

Tips for success

For the crispiest rösti, use a cast-iron or heavy-bottomed skillet that retains heat well. Make sure the clarified butter is hot enough – if it’s not sizzling when you add the rösti, they’ll absorb oil and become greasy.

If you’re making multiple batches, keep the cooked rösti warm in a 200°F (95°C) oven on a wire rack set over a baking sheet – this prevents them from steaming and losing their crunch.

The lemon-dill labneh can be made up to a day ahead and stored in the refrigerator. The rösti themselves are best served fresh, but you can reheat leftovers in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

If you want to prepare the vegetable mixture ahead, squeeze it dry, mix with the other ingredients, and refrigerate for up to 4 hours – just be sure to bring it back to room temperature before frying, and add a little extra flour if it becomes too wet.

Variations

• Herb and Garlic Rösti: Add 2 minced garlic cloves and 1 tablespoon chopped fresh thyme to the vegetable mixture along with the cumin. Omit the dill in the labneh and use chopped chives instead. This version is extra savory and fragrant.
• Spiced Sweet Potato Rösti: Replace the carrots with an equal weight of peeled sweet potatoes and add 1/2 teaspoon smoked paprika along with the cumin. The labneh can be topped with a pinch of cayenne for a subtle kick.
• Cheesy Beet Rösti: Swap the carrots for grated raw beets (squeeze well) and add 1/4 cup crumbled feta cheese to the mixture. Use a lemon-dill yogurt sauce instead of labneh, and top with toasted walnuts instead of pistachios.
• Zucchini and Potato Rösti: Replace the carrots with grated zucchini, but be sure to squeeze it extremely dry – zucchini holds a lot of water. Add 1 tablespoon fresh mint to the labneh and use pine nuts instead of pistachios for a different flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze uncooked rösti pucks on a baking sheet until solid, then transfer to a zip-top bag for up to 1 month. Cook from frozen, adding 2-3 minutes per side.

Reheat

Reheat cooked rösti in a 400°F (200°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving, which makes them soggy.

Store leftover rösti in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until heated through and crisp. Avoid microwaving, as it will make them soggy. The labneh topping can be stored separately in the refrigerator for up to 3 days.

You can prepare the vegetable mixture up to 4 hours ahead and keep it refrigerated. When ready to cook, simply form the pucks and fry as directed. The lemon-dill labneh can be made up to 2 days in advance and stored in the refrigerator.

The rösti are best eaten fresh, but if you need to make them ahead, fry them, cool completely, and refrigerate – then reheat in a hot oven until crisp.

Serving ideas

Serve the rösti as a main course with a crisp green salad dressed with lemon vinaigrette, or as a side dish alongside roasted chicken or grilled fish. They also make a delightful brunch item, served with a poached egg on top for extra richness.

The cool labneh and crunchy pistachios add enough texture and flavor that the rösti can stand alone, but they pair beautifully with a simple arugula salad.

For a more substantial meal, you could serve two rösti per person and add a side of sautéed greens or roasted vegetables. The rösti are also delicious with a dollop of sour cream or a sprinkle of fresh chives instead of the labneh, if you prefer. However you serve them, make sure to eat them while they’re hot and crisp – that’s when they’re at their best.

Frequently asked questions

Recipe card

Crispy Parmesan Carrot Potato Rösti with Lemon-Dill Labneh

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 400 g Russet potatoes, peeled
• 300 g sweet orange carrots, peeled
• 1 tsp kosher salt
• 60 g Parmigiano-Reggiano, finely grated
• 1 large egg, lightly beaten
• 1/2 tsp ground cumin
• 3 tbsp clarified butter
• 1/2 cup labneh
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp fresh dill, chopped
• 1/4 cup toasted pistachios, chopped

Instructions

1. Grate the peeled Russet potatoes and sweet carrots on the large holes of a box grater. Place the grated vegetables in a clean kitchen towel, add the salt, and wring the towel over the sink to extract as much liquid as possible. The drier the mixture, the crispier the rösti.
2. Transfer the squeezed vegetables to a large bowl. Add the grated Parmigiano-Reggiano, beaten egg, and ground cumin. Toss with your hands or a fork until everything is evenly coated. The mixture should hold together when pressed.
3. Divide the vegetable mixture into 4 equal portions. Shape each portion into a compact puck about 8 cm (3 inches) in diameter and about 1.5 cm (1/2 inch) thick. Press firmly so they hold together during frying.
4. Place a large skillet over medium-high heat and add the clarified butter. Heat until the butter shimmers and a tiny piece of the vegetable mixture sizzles immediately when dropped in. The temperature should be around 365°F (185°C).
5. Carefully place the pucks into the hot butter, leaving space between them. Fry for 5 minutes per side, without moving them, until the bottoms are deep golden brown and lacy. Flip with a spatula and fry the other side for another 5 minutes. The carrot sugars and parmesan will create a mahogany crust.
6. Transfer the fried rösti to a plate lined with paper towels to drain any excess butter. Keep them warm in a low oven (200°F / 95°C) while you prepare the topping, if desired.
7. In a small bowl, stir together the labneh, lemon zest, lemon juice, and chopped fresh dill until smooth. Season with a pinch of salt if desired. The labneh should be thick but spoonable.
8. Place each rösti on a serving plate. Dollop a generous spoonful of the lemon-dill labneh on top, then sprinkle with the chopped toasted pistachios. Serve immediately while the rösti are still crisp and warm.

Contains: eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

38 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.