Golden, crispy, and full of rustic charm—this Potato-Parsnip Rosti with Caramelized Onion Sour Cream is pure comfort food with a little gourmet twist. Think of it as a giant savory pancake with lacy-crisp edges, buttery centers, and a topping that’s tangy, sweet, and rich all in one bite.
It’s elegant enough to serve at brunch with poached eggs, yet simple enough to be a cozy side for dinner. And that caramelized onion sour cream? It’s the cool, creamy crown this rosti totally deserves.
Why You’ll Love This Rosti
Crispy Heaven: Golden crust, tender inside—what’s not to love?
Sweet Meets Savory: The parsnip adds a subtle sweetness that balances beautifully with the onions.
Elevated Comfort Food: It’s fancy-feeling without being fussy.
Versatile: Serve it for breakfast, brunch, lunch, or dinner.
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Ingredients in Potato-Parsnip Rosti with Caramelized Onion Sour Cream
Here’s what you’ll need for both the rosti and that dreamy topping:
Russet Potatoes
Starchy and perfect for that crisp finish. Peel and grate them.
Parsnips
A sweet, earthy twist on classic rosti. Peel and grate to match the potato texture.
Yellow Onion
You’ll use half in the rosti and caramelize the rest for the sour cream.
Salt and Pepper
To season all the layers—don’t skimp!
Butter and Olive Oil
A duo that helps create those crispy, golden edges while keeping things rich and flavorful.
Sour Cream
Thick and tangy, it’s the perfect base for the sweet caramelized onions.
Fresh Thyme or Chives
Optional, but a sprinkle of herbs on top adds color and freshness.
Instructions
Let’s get crispy!
Prep the Veggies
Peel and coarsely grate potatoes and parsnips. Place in a clean kitchen towel and squeeze out as much liquid as you can. This helps get that crispy finish.
Mix the Rosti
In a large bowl, combine the grated veggies, half the onion (finely chopped), salt, and pepper.
Cook the Rosti
Heat a mix of butter and oil in a nonstick or cast iron skillet. Press the mixture into the pan to form a flat pancake. Cook on medium heat for 7–10 minutes until the bottom is deeply golden and crispy.
Flip & Finish
Carefully slide the rosti onto a plate, invert it back into the pan to cook the other side for another 6–8 minutes. You want both sides golden and the inside tender.
Make the Caramelized Onion Sour Cream
While the rosti cooks, thinly slice the remaining onion and cook low and slow in butter until caramelized—about 15–20 minutes. Stir into sour cream, season with salt, and let it chill slightly.
Serve
Top warm rosti with a generous dollop of the onion sour cream and a sprinkle of fresh herbs.
Nutrition Facts
Servings: 4
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
How to Serve It
Brunch Favorite: Add a poached or fried egg on top—chef’s kiss.
Fancy Appetizer: Cut into wedges or small rounds for a party snack.
Hearty Side Dish: Perfect next to roast chicken or a big green salad.
Mini Rostis: Make smaller ones for individual servings or sliders.
Additional Tips
Squeeze the Potatoes Well: Too much water = soggy rosti. Dry veggies = crispy magic.
Low and Slow for Onions: Caramelizing takes patience but adds incredible flavor.
Cast Iron Wins: It gives the best crust and even cooking.
Add Cheese: A little grated Gruyère or Parmesan in the mix? Yes, please.
Spice it Up: A pinch of smoked paprika or chili flakes can add a subtle kick.
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! Reheat in a hot skillet or oven to bring back the crispiness.
Q2: Can I use other root vegetables?
A2: Definitely! Try carrots, sweet potato, or celery root for fun variations.
Q3: What’s the best way to flip the rosti?
A3: Slide it onto a plate, place another plate or pan on top, flip it, then return to skillet.
Q4: Can I make mini versions?
A4: Yes, just spoon smaller rounds into the pan and flatten slightly. Cook a few minutes per side.
Q5: Is this gluten-free?
A5: Yep! No flour needed.
Q6: Can I make it dairy-free?
A6: Use a dairy-free butter alternative and coconut yogurt or dairy-free sour cream.
Q7: What if I don’t like parsnips?
A7: Just sub with more potatoes or a different veggie like sweet potato.
Q8: Can I freeze the rosti?
A8: It’s best fresh, but you can freeze and re-crisp in a skillet or oven.
Q9: How do I store leftovers?
A9: Store in the fridge, tightly covered, for up to 3 days. Reheat in a skillet.
Q10: Can I bake it instead?
A10: You can! Press into a greased pan and bake at 400°F for 25–30 minutes, flipping halfway.
Conclusion
Potato-Parsnip Rosti with Caramelized Onion Sour Cream is your golden ticket to crispy, savory satisfaction with a sweet oniony kiss on top. Whether you serve it for brunch, as a dinner side, or cut into wedges for a party snack, it’s bound to be a hit. Simple ingredients, bold flavors, and pure comfort in every bite—this is one recipe you’ll make on repeat.
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Potato-Parsnip Rosti with Caramelized Onion Sour Cream
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden Potato-Parsnip Rosti served with a luscious caramelized onion sour cream sauce. This comforting dish makes a perfect side or a cozy vegetarian main—full of flavor and texture with a tangy, sweet onion twist.
Ingredients
- 2 large potatoes, peeled and grated
- 2 medium parsnips, peeled and grated
- 1 small onion, finely chopped
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup sour cream
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1 tsp brown sugar
- Fresh chives, chopped (for garnish)
Instructions
- Place grated potatoes and parsnips in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine grated vegetables, chopped onion, garlic powder, flour, egg, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Form mixture into small patties and cook for 4–5 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
- In another skillet, melt butter over medium heat. Add sliced onion and brown sugar. Cook slowly, stirring occasionally, until onions are deeply caramelized, about 15–20 minutes.
- Stir caramelized onions into sour cream. Adjust seasoning with salt and pepper.
- Serve rosti warm topped with a dollop of caramelized onion sour cream and sprinkle with fresh chives.
Notes
- For extra crispiness, press patties firmly before cooking.
- Use gluten-free flour to make the recipe gluten-free.
- Rosti can be reheated in a skillet or oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg