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.
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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
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).
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.
- 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.
Useful tips
- Grate peeled raw potatoes using standard grated box to get long-wide strands. It looks pretty.
- No need to par-boil potatoes before grating.
- 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.
- Don’t forget seasoning shredded potatoes with salt and pepper.
- 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.
- Don’t skim on butter and olive oil. You need fat to make potato crispy.
- 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.
FAQS
Use any variety of yellow potatoes. You can use floury or waxy potatoes. Yukon gold, russet potatoes are best.
No need to par-boil potatoes before grating. Par boiling will make the inside of rosti like mashed 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.
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.
It can be served as side dish with any meal. It’s great with roast turkey, roast chicken, ribs.
Leftover can be stored in refrigerator in air tight container for up-to 5 days.
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.
OTHER POTATO RECIPES:
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đŸ“‹Crispy Potato Rösti (Crispy Potato Cakes)
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
- Grate peeled raw potatoes using standard grated box to get long-wide strands. It looks pretty.
- No need to par-boil potatoes before grating.
- 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.
- Don’t forget seasoning shredded potatoes with salt and pepper.
- 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.
- Don’t skim on butter and olive oil. You need fat to make potato crispy.
- 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.
- 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.
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