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Home > Side Dish > Crispy Potato Rösti (Crispy Potato Cakes)

Crispy Potato Rösti (Crispy Potato Cakes)

Last updated September 10, 2021. Originally posted September 9, 2021 By Jyothi Rajesh Leave a Comment

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crispy potato rosti on plate with text
crispy potato rosti on plate with text

Potato rösti are crispy potato cakes or patties which originated in Switzerland. Usually rösti does not have eggs or flour added to it unlike latkes. It’s just grated potatoes with salt and pepper pan fried with loads of fat (butter and olive oil or ghee/clarified butter) until crispy and golden brown.

ultra crispy potato pancakes
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  • Potato rösti recipe
  • Ingredients you’ll need
  • How to make potato rösti
  • Useful tips
  • FAQS
  • đŸ“‹Crispy Potato Rösti (Crispy Potato Cakes)

Potato rösti recipe

1. It’s almost like latkes or hash brown but not the same.

2. Traditionally there are no eggs or flour added to make these fritters.

3. Rösti are crispy pan fried fritter that has is made of grated potatoes seasoned with salt and pepper pan fried in skillet.

4. It’s popularly made during Hanukkah to serve as side dish with your meal.

5. This crispy, buttery, starchy fritters are so good, you can’t stop eating.

6. For crispy rosti do not skim on butter & olive oil.

7.For very crispy rosti, make smaller rosti. Smaller = crispier!

Ingredients you’ll need

Here’s what you need-

  • 1 lb potatoes (yellow potatoes)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoon butter
  • 2 tablespoon olive oil
all ingredients for potato rosti

Potatoes – use any variety of yellow potatoes. You can use floury or waxy potatoes. Yukon gold, russet potatoes are best.

Seasoning – don’t skip seasoning grated potatoes with salt and ground pepper.

Fat – you’ll need fat to help potatoes turn crispy. A mix of butter and olive oil results in potatoes turning golden brown and get rich taste from butter. You can also use ghee or clarified butter instead of butter and olive oil to pan fry potatoes.

Additions & substitutions

While traditional rösti has just potatoes in it, you can include few ingredients like shredded parsnip, thin sliced onion, minced garlic (for extra flavor).

ultra crispy potato pancakes in skillet

How to make potato rösti

  • Peel skin off potatoes. Grate raw potatoes using standard grated box to get long-wide strands.
  • Grab a handful of shredded potato and squeeze out most of the liquid from it. No need to squeeze all of the excess liquid, you’ll need some liquid to hold the shape and help potato steam while cooking.
  • Season potatoes with salt, ground pepper and 1 tablespoon melted butter. Mix it together.
  • Using a medium skillet to cook rosti.
  • Add butter and olive oil to skillet.
  • Add potato mix to the skillet and evenly distribute it in the pan by pressing it.
  • Cook on medium flame for approximately 12 minutes or until the bottom is golden-brown.
  • Once you have one side of the rosti golden-brown, you have to flip it to cook on other side.
step by step picture collage of crispy potato rosti
  • To flip – slide rosti onto a wooden board, place the skillet inverted on the wooden board (if there are any fat left in the skillet drain into a small bowl), now rosti is on the skillet with top side on skillet.
  • Cook for 12 minutes or until other side is golden brown.
  • Note: I prefer crispy rosti. For fluffy rosti, do not pack it tight and do not press it down while cooking. Cook undisturbed.
  • Once crispy, slide potato rosti onto a serving plate or cutting board. Cut into wedges and serve.
  • Alternatively you can cook small individual potato rosti in skillet following the same instructions, but flip it normally with spatula.
  • Serve as side with any meal.
step by step picture collage of crispy potato rosti

Useful tips

  1. Grate peeled raw potatoes using standard grated box to get long-wide strands. It looks pretty.
  2. No need to par-boil potatoes before grating.
  3. Squeeze out most of the liquid from it. No need to squeeze all of the excess liquid, you’ll need some liquid to hold the shape and help potato steam while cooking.
  4. Don’t forget seasoning shredded potatoes with salt and pepper.
  5. Use medium-ish skillet to make large potato rosti. Preferably non-stick skillet are best as it’s easy to slide it off the pan.
  6. Don’t skim on butter and olive oil. You need fat to make potato crispy.
  7. You can choose to make potato rosti thin and crispy or crispy outer fluffy inside. For fluffy rosti, do not pack it tight and do not press it down while cooking. Cook undisturbed.
3 individual crispy fritters of potato

FAQS

What is the best potato to use?

Use any variety of yellow potatoes. You can use floury or waxy potatoes. Yukon gold, russet potatoes are best.

Do I have to par-boil potatoes before grating?

No need to par-boil potatoes before grating. Par boiling will make the inside of rosti like mashed potatoes.

Do I have to use muslin cloth to squeeze out liquid from shredded potatoes?

No need. Just grab a handful of shredded raw potatoes and squeeze it. Squeeze out most of the liquid from it. No need to squeeze all of the excess liquid, you’ll need some liquid to hold the shape and help potato steam while cooking.

Why potato rosti did not turn crispy?

There could be various reasons for it –
Did not squeeze most of the liquid out.
Cooking on high heat will tend the outer to brown faster and ultimately burn but not make it crispy.
Reducing fat (i.e. butter and olive oil) to cook rosti will compromise on it’s crispy texture.

What to serve with potato rosti?

It can be served as side dish with any meal. It’s great with roast turkey, roast chicken, ribs.

Storage instruction

Leftover can be stored in refrigerator in air tight container for up-to 5 days.

How to reheat?

Place large rosti on wire rack and reheat in oven at 375F for about 10 minutes
Smaller ones can be reheated same way but for 6-7 minutes.

small crispy potato fritters

OTHER POTATO RECIPES:

  • Melting Potatoes
  • Baked potato roses
  • Baked potato wedges
  • Baked sweet potato fries

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ultra crispy potatoes stacked
ultra crispy potato pancakes
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đŸ“‹Crispy Potato Rösti (Crispy Potato Cakes)

Jyothi Rajesh
Potato rösti are crispy potato cakes or patties which originated in Switzerland. Usually rösti does not have eggs or flour added to it unlike latkes. It’s just grated potatoes with hint of salt and pepper for taste pan fried with loads of fat (butter and olive oil or ghee/clarified butter) until crispy and golden brown.
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Prep Time 10 mins
Cook Time 25 mins
Course Side Dish, Sides
Cuisine Swiss
Servings 6 servings
Calories 92

Ingredients
  

  • 1 lb potatoes yellow potatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoon butter
  • 2 tablespoon olive oil

Instructions
 

  • Peel skin off potatoes. Grate raw potatoes using standard grated box to get long-wide strands.
  • Grab a handful of shredded potato and squeeze out most of the liquid from it. No need to squeeze all of the excess liquid, you’ll need some liquid to hold the shape and help potato steam while cooking.
  • Season potatoes with salt, ground pepper and 1 tablespoon melted butter. Mix it together.
  • Using a medium skillet to cook rosti.
  • Add butter and olive oil to skillet.
  • Add potato mix to the skillet and evenly distribute it in the pan by pressing it.
  • Cook on medium flame for approximately 12 minutes or until the bottom is golden-brown.
  • Once you have one side of the rosti golden-brown, you have to flip it to cook on other side.
  • To flip – slide rosti onto a wooden board, place the skillet inverted on the wooden board (if there are any fat left in the skillet drain into a small bowl), now rosti is on the skillet with top side on skillet.
  • Cook for 12 minutes or until other side is golden brown.
  • Note: I prefer crispy rosti. For fluffy rosti, do not pack it tight and do not press it down while cooking. Cook undisturbed.
  • Once crispy, slide potato rosti onto a serving plate or cutting board. Cut into wedges and serve.
  • Alternatively you can cook small individual potato rosti in skillet following the same instructions, but flip it normally with spatula.
  • Serve as side with any meal.

Video

Notes

  1. Grate peeled raw potatoes using standard grated box to get long-wide strands. It looks pretty.
  2. No need to par-boil potatoes before grating.
  3. Squeeze out most of the liquid from it. No need to squeeze all of the excess liquid, you’ll need some liquid to hold the shape and help potato steam while cooking.
  4. Don’t forget seasoning shredded potatoes with salt and pepper.
  5. Use medium-ish skillet to make large potato rosti. Preferably non-stick skillet are best as it’s easy to slide it off the pan.
  6. Don’t skim on butter and olive oil. You need fat to make potato crispy.
  7. You can choose to make potato rosti thin and crispy or crispy outer fluffy inside. For fluffy rosti, do not pack it tight and do not press it down while cooking. Cook undisturbed.
  8. To flip – slide rosti onto a wooden board, place the skillet inverted on the wooden board (if there are any fat left in the skillet drain into a small bowl), now rosti is on the skillet with top side on skillet.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 92kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 15mgSodium: 244mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 176IUCalcium: 3mgIron: 1mg
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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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