Charlotte In Rösti, Tonato Sauce

potato charlotte rosti

Treat yourself with these delicious Charlotte potatoes in rösti, ideally with a good salad.

Ingredients for 4 persons:

  • 6 big potatoes (Charlotte)
  • 100 g smoked diced bacon
  • 10 sprigs of chives
  • 50 g of butter
  • 2 tbsp. oil soup
  • Salt and freshly ground pepper

Tonato sauce

  • 2 eggs
  • 1 tbsp. mustard
  • 1 can of natural tuna
  • 8 anchovy fillets
  • 15 cl of grapeseed oil
  • 2 tbsp. capers

Charlotte in rösti

- Wash and chive the chives.

- Blanch the bacon 2 minutes, drain and refresh. Brown in 20 g butter.

- Wash the skin of the potatoes. Place in a pan of water.

Bring to a boil, salt and cook for 10 minutes. Drain, let cool and peel. Grate these potatoes with a large grater. Place in a salad bowl with bacon and chives. Season and mix.

- Heat the remaining oil and butter in a non-stick frying pan, add the grated potatoes (do not over-thick, do it several times if necessary). Flatten slightly with a spatula.

Cook for 3 minutes over high heat and return. Continue cooking for another 3 minutes. Remove and blot on paper towels.

For the tonato sauce:

- Drain the tuna, crumble it.

- Chop the capers and anchovies.

- Make a mayonnaise: in a bowl, mix the egg yolks and mustard. Season and gradually pour the oil into thin fillets with a whisk. The mayonnaise should be firm. Add the remaining ingredients and mix.

- Serve rösti with tonato sauce!


- The cooking time of the rösti is indicative, it will depend on its thickness.


whitewash: immerse a few minutes in a liquid (cold start for citrus zest, bacon... or boiling for green vegetables for example) brought to a boil to tenderize or mitigate the pungency of an ingredient.

Recipe: T. Bryone, Photo: C. Herlédan

Video: Roast Potatoes Three Ways | Jamie Oliver.

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