Potato Rosti with Strawberry Spinach Salad

The moment you sink your fork into this golden, crisp-edged potato rosti, you’re tapping into a tradition rooted in Swiss cuisine—yet perfectly reimagined for today’s vibrant kitchens. Potatoes are transformed into a flavorful medley of shredded sticks, pan-fried and pressed into crisped perfection, with celery and bell pepper adding fresh crunch and color. The result is not just a base for breakfast or brunch—it becomes the hearty anchor of a full meal when paired with a bright, lively strawberry spinach salad. That mix of hot-meets-cold, savory-meets-sweet, and crispy-meets-tender creates a dish you’ll serve again and again.

On the side, the strawberry spinach salad brings pure freshness: tender baby spinach leaves tossed with juicy red strawberries, crisp red onion slices and a light dressing, giving the dish seasonal pop and vibrant texture. Whether you’re serving it at brunch, lunch or a casual dinner, the salad provides color, nutrients, and the perfect foil to the rich potato rosti. With gluten-free, vegetarian credentials and wholesome ingredients, this pairing suits a wide range of diets and occasions alike.

Together, the potato rosti and strawberry spinach salad make a statement about balance—comfort food meets fresh eating, classic technique meets modern approach. Whether you’re feeding family on a weekend, hosting friends, or crafting a mindful solo meal, this dish delivers flavor, texture, and visual appeal. And because each component holds its own, you can scale, substitute and style it without losing that satisfying interplay between crisp and cool, savory and sweet. Let’s dive into how you can customize it, pair it with other dishes, and serve it on occasions that matter.

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Potato Rosti with Spinach Strawberry Salad

Recipe Details

Yield: 4 to 5 servings
Active Time: 25 minutes
Total Time: 35 minutes

Potato Rosti Ingredients

For the rosti

• 4 tablespoons ghee, divided
• 2 celery stalks, thinly sliced
• 1 red bell pepper, cored and cut into ¼-inch sticks
• 2 pounds potatoes, washed, sliced into ¼-inch sticks, and julienned
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 2 eggs, lightly beaten
• 1 tomato, sliced
• ¼ cup parsley, chopped
• 1 teaspoon flaky salt, like Maldon

For the salad:

• 6 cups baby spinach, washed and dried
• ½ pound strawberries, stems removed and sliced

For the dressing:

• 1 teaspoon Dijon mustard
• Zest of 1 lemon
• 2 teaspoons lemon juice
• 1 tablespoon honey
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ cup extra virgin olive oil

How to Make Potato Rosti with Spinach Strawberry Salad

1. Preheat oven to 450 degrees.
2. In a nonstick, ovenproof skillet melt 2 tablespoons ghee over high heat. Sauté celery and bell pepper for about 5 minutes.
3. Add remaining 2 tablespoons of ghee, potatoes, 1 teaspoon of salt, ½ teaspoon black pepper, and toss well with vegetables. Sauté for 8 minutes, stirring occasionally.
4. Stir in eggs, remaining teaspoon of salt and ½ teaspoon black pepper until incorporated well.
5. Using a spatula, push potatoes down to form a smooth surface; arrange tomatoes slices on top.
6. Place skillet in oven for 8 to 10 minutes or until golden. Remove and carefully transfer rosti onto cutting board; sprinkle with parsley and flaky salt before slicing.
7. While the rosti bakes, make the salad. To make the dressing, add all the ingredients (Dijon mustard, lemon zest and juice, honey, salt, pepper, olive oil) to a small bowl and whisk until emulsified.
8. Add spinach and dressing to a large bowl and toss well. Top with strawberries, and serve alongside the rosti.

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Potato Rosti with Strawberry Spinach Salad Nutrition Facts

*Estimated per serving (recipe yields 5 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/5 of recipe
Calories	≈ 400 kcal
Protein	≈ 8 g
Carbs	≈ 40 g
Sugar	≈ 10 g
Fiber	≈ 6 g
Fat	≈ 25 g

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Potato Rosti Variations & Tips

• Switch potato type: Use Yukon Gold or red potatoes instead of russet for a slightly waxier texture and buttery flavour in the rosti.
• Add herbs to the rosti: Mix minced rosemary or thyme into the shredded potatoes for aromatic depth.
• Make mini rostis: Divide the potato mixture into smaller rounds to serve as individual portions or appetizer bites.
• Boost the salad crunch: Add toasted almonds, pepitas or walnuts in the strawberry spinach salad for extra texture.
• Change the dressing tone: Try a honey-lemon vinaigrette or balsamic shallot dressing instead of a basic olive oil lemon mix.
• Make it a one-pan meal: After cooking the rosti, top with sautéed mushrooms or cherry tomatoes and melt a bit of cheese before serving with the salad.
• Meal-prep friendly: Prep the shredded potatoes ahead, keep chilled, and fry just before serving; also combine the salad greens and strawberries ahead and dress at the last minute.

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Best Potato Rosti Pairings

• Poached eggs & herbs: Serve the potato rosti topped with perfectly poached eggs and a sprinkle of fresh chives for brunch-style elegance.
• Grilled asparagus: Pair with lightly grilled or roasted asparagus dressed with lemon and olive oil for a side that complements both the crisps and the salad.
• Herb-buttered salmon: A piece of pan-seared or baked salmon with herb butter sits beautifully beside the rosti and strawberry spinach salad for a more substantial meal.
• Light white wine: A Sauvignon Blanc or crisp Verdicchio enhances the freshness of the strawberry spinach salad while cutting through the richness of the rosti.
• Chilled sparkling water with citrus: Serve with a tall glass of sparkling water infused with lemon or lime for a clean, palate-cleansing drink that dances between the warm and cool elements on the plate.
• Seasonal fruit dessert: Finish with a light dish like a citrus-mint fruit salad or a small scoop of vanilla bean gelato for sweet closure without heaviness.

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When to Make Potato Rosti

• Leisurely weekend brunch: Make this for a Sunday morning gathering—guests will love the crisp potato rosti and bright strawberry spinach salad combo.
• Light dinner for two: Serve this on a weeknight when you’re craving something special but not too heavy—just a single rosti and salad each.
• Vegetarian lunch gathering: Offer this dish at a casual lunch with friends who favour vegetarian options—it’s hearty enough to stand alone.
• Garden party or spring get-together: The fresh salad and crisp rosti fit perfectly into a warm-weather menu with other small plates, chilled drinks and pastel tones.
• Meal-prep-friendly dinner: Prepare the rosti ahead, chill, reheat, then toss the salad just before serving—ideal for making ahead without losing texture.
• Healthy comfort food evening: On a cozy night in when you crave comfort but still want to eat thoughtfully, this dish delivers both crisp satisfaction and veggie freshness.

Recipe credit: Angela Gaines
Photo credit: Paul Delmont