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Rösti Recipe with Kimchi Relish

9 minutes ago
2 min read

A rösti is usually a straightforward dish: potato, onion, a hot pan. This one, inspired by the version Chef Jesper Gustafsson grew up with in Sweden, takes it somewhere unexpected. Frenchmaid Kimchi Relish folds straight into the batter, paired with crispy bacon, green apple, and cranberry, so the tang is not just a garnish on top but baked into every bite.



How this one started

Rösti has been part of Chef Gustafsson's life since childhood. When he got his hands on Frenchmaid Kimchi Relish, folding it into the batter felt like a natural way to give an old favourite a new edge. The potato and cream balance the tang perfectly.


Serves: 1–2

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes


Ingredients

  • 300g waxy potato

  • 1 white onion

  • 1 whole egg

  • 100g flour

  • 75g milk

  • 50g cream

  • 1.5 tbsp Frenchmaid Kimchi Relish

  • Salt and white pepper, to taste

  • 1 tbsp olive oil, for frying

  • 1 tbsp butter

  • 1 green apple, julienned

  • 20g dried whole cranberries

  • 1 tbsp sugar, for the cranberries

  • 2 slices bacon

  • 1 tbsp parsley, chopped


Method

1. Grate the potato and onion

Grate the potato using the rough side of a box grater, and the onion using the finer side. No box grater? Finely julienne the potato and finely dice the onion instead.


2. Make the batter

Place the potato and onion in a bowl. Add the egg, flour, milk, cream and Kimchi Relish, along with a touch of salt and white pepper. Mix well.


3. Fry the rösti

Set a pan to medium heat, add the olive oil and butter. Once the butter is foaming, add the potato mix and fry for 4 to 5 minutes on each side, until deep golden and cooked through.


4. Cook the bacon

Bake on a lined tray at 175°C for 8 minutes, or fry in a pan until crisp.


5. Prepare the cranberries

Reheat the dried cranberries with the sugar and a splash of water. Bring to a simmer, mix, and set aside.


6. Assemble

Plate the rösti, top with bacon, and garnish with the cranberries, julienned apple and parsley.


Chef tip: Save your bacon grease and pour it over the finished rösti when plating. It adds a huge amount of flavour.


Menu Planning Notes

  • The batter and cranberry mix can both be made ahead, leaving just the fry and plate for service.

  • Where it fits on the menu: breakfast, brunch, or a shared starter with a savoury-sweet edge.


Recipe by Chef Jesper Gustafsson.


Looking for more restaurant menu inspiration? Browse our chef menu ideas.

 
 
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