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ultra crispy potato pancakes
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📋Crispy Potato Rösti (Crispy Potato Cakes)

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.
Prep Time10 mins
Cook Time25 mins
Course: Side Dish, Sides
Cuisine: Swiss
Servings: 6 servings
Calories: 92kcal

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: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 244mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Calcium: 3mg | Iron: 1mg