Description
Crispy Potato Rosti is a classic Swiss dish made from grated potatoes that are pan-fried to golden perfection. This simple yet delicious recipe uses Yukon Gold or similar potatoes and clarified butter to achieve a wonderfully crispy exterior while keeping the inside tender. It’s perfect as a hearty breakfast, a side dish for dinner, or even as a snack.
Ingredients
Potatoes
- 1 kg (2 lb) potatoes, skin on (Aus: Sebago, US: Yukon Gold or Russet, UK: Maris Piper or King Edwards)
Seasoning
- 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt)
- 1/2 tsp finely ground black pepper
Butter and Oil
- 15 g (1 tbsp) clarified butter, melted
- 60 g (4 tbsp) clarified butter or ghee (separated, can substitute half butter, half vegetable oil)
Instructions
- Peel and grate potatoes: Peel the potatoes and grate them using a box grater, aiming for long strands to ensure even cooking and texture.
- Drain excess moisture: Gather handfuls of grated potato and squeeze out as much liquid as possible, then place into a bowl. Removing excess moisture helps the rosti crisp up during cooking.
- Season and toss: Add melted clarified butter, salt, and black pepper to the grated potatoes. Toss well to distribute the seasoning evenly. Do not worry if the grated potatoes turn brownish or reddish; this is normal and will cook off.
- Heat pan and melt butter: Heat half of the clarified butter (about 30 g) in a 26 cm (10.5 inch) non-stick pan or skillet over medium-low heat. A shallow pan with sloped sides works best for easy flipping.
- Form the rosti in the pan: Spoon the potato mixture into the pan without pressing down tightly. Use a rubber spatula to tidy the edges, then gently pat down to create an even surface.
- Cook first side: Cook the rosti for about 12 minutes until the underside is golden brown and crispy. Check by gently lifting the edge with a spatula. If it’s not browning by 8 minutes, increase the heat slightly.
- Flip the rosti: To flip confidently, cover the pan with a round wooden board or similar object with a handle. Hold the handle and flip the pan and board quickly and smoothly.
- Cook second side: Melt the remaining clarified butter in the pan, slide the rosti back in, and cook for another 12 minutes until golden and crispy. Check doneness by inserting a knife into the center; it should slide in without resistance.
- Serve: Slide the rosti onto a cutting board, cut into 4 or 6 wedges, and serve immediately for the best crispiness and texture.
- Small rosti variation: For smaller rostis, use about 25 g of clarified butter per batch. Shape rounds about 8 cm (3 inches) wide and 1.5–2 cm thick without pressing down. Cook on medium heat for 5 minutes on each side until golden and crispy.
- Keep warm: To hold the cooked rosti warm, transfer it to a rack set over a tray in a preheated oven at 120°C (250°F) until ready to serve.
Notes
- If using non-stick pans, ensure the spatula slides easily under the rosti before flipping to avoid breaking.
- The potatoes can turn slightly brown while tossing due to oxidation; this doesn't affect taste or quality.
- Use clarified butter or ghee for better browning and crispiness; you can partially substitute with vegetable oil if preferred.
- Pressing the rosti too firmly can prevent fluffy texture; gentle patting is recommended.
- Keep the cooking heat moderate to avoid burning while achieving a crispy crust.
- Large pan size (around 26 cm) is ideal for making one big rosti; use smaller pans for individual portions.
