Name: Crispy Potato Rosti Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Swiss
Ingredients: 1 kg (2 lb) potatoes, skin on (e.g., Sebago, Yukon Gold, Russet, Maris Piper, King Edwards); 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt); 1/2 tsp finely ground black pepper; 15 g (1 tbsp) clarified butter or ghee, melted; 60 g (4 tbsp) clarified butter or ghee, separated (can substitute half with vegetable oil)

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Introduction

Crispy Potato Rosti is a classic Swiss dish that transforms simple potatoes into a golden, crunchy delight. Perfect for breakfast, brunch, or a comforting side, this recipe delivers crisp edges with a soft interior. With just a few ingredients and straightforward steps, you’ll have a delicious rosti ready to enjoy in no time.

A close-up of a crispy, golden-brown hash brown cooked in a black pan. The hash brown shows thin strands of shredded potato, tightly packed with a crunchy texture on the outer layer, with a mix of lighter yellow and deeper golden hues creating a well-cooked, appetizing look. The pan's black edge contrasts with the golden surface of the hash brown, and the background features a clean white marbled texture barely visible around the pan edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (2 lb) potatoes, skin on (such as Sebago, Yukon Gold, Russet, Maris Piper, or King Edwards)
3/4 tsp kosher or cooking salt (or 1/2 tsp table salt)

1/2 tsp finely ground black pepper
15 g (1 tbsp) clarified butter, ghee, or normal butter, melted

60 g (4 tbsp) clarified butter or ghee, separated (or half butter, half vegetable oil)

Instructions

Step 1: Peel the potatoes and grate them using a box grater, aiming for long strands if possible.

Step 2: Grab handfuls of the grated potato and squeeze out as much excess liquid as you can. Place the squeezed potatoes in a bowl to help achieve a crispier result.
Step 3: Add the melted butter, salt, and black pepper to the potatoes and toss to combine. Don’t worry if the potatoes look brown or reddish; they will turn white again when cooked.
Step 4: Melt half the clarified butter in a 26 cm (10.5″) non-stick pan over medium-low heat. A shallow pan with sloped sides works best for easy removal.

Step 5: Place the potato mixture in the pan without pressing down too firmly. Use a rubber spatula to tidy the edges and gently pat down the surface evenly.
Step 6: Cook the first side for about 12 minutes until it’s golden and crispy. Check by lifting the edge with a spatula; if it’s not browning by 8 minutes, increase the heat slightly.
Step 7: To flip, cover the pan with a round wooden board or something similar with a handle. Hold the handle and flip the rosti onto the board confidently.

Step 8: Melt the remaining clarified butter in the pan, slide the rosti back in, and cook for another 12 minutes until the second side is golden and crispy. It should feel tender with no resistance when poked with a knife.
Step 9: Slide the cooked rosti onto a cutting board, cut into 4 or 6 wedges, and serve immediately for the best texture.

Tips & Variations

If preferred, make smaller rosti rounds about 8 cm (3″) wide and 1.5–2 cm thick, cooking each side for 5 minutes over medium heat using 25 g (1½ tbsp) clarified butter per batch.

Use a rubber spatula to gently lift edges during cooking to ensure nothing is sticking, especially if your pan isn’t non-stick.
To keep rosti warm before serving, place them on a rack over a tray in a 120°C (250°F) oven.

Storage

Store leftover rosti in an airtight container in the refrigerator for up to 2 days. To reheat and maintain crispiness, warm the rosti in a skillet over medium heat or in a preheated oven until hot. Avoid microwaving, as it can make the rosti soggy.

How to Serve

A close-up view of a golden-brown hash brown cooked in a black pan, showing a mix of crispy and soft shredded potatoes that form a slightly irregular round shape. The surface has a crunchy texture with strands of potato in various shades of yellow and light brown, some darker and crispy spots scattered around. The black pan frames the hash brown, making its warm colors pop against the dark background, with a small blurred detail of green garnish and lemon slices in the background. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated potatoes for rosti?

Fresh potatoes yield the best texture and flavor. Frozen grated potatoes contain more moisture, which can make the rosti less crispy. If using frozen, be sure to thaw fully and squeeze out as much water as possible.

Why does my rosti turn out soggy?

Excess moisture is the main cause of sogginess. Make sure to squeeze out all the liquid from the grated potatoes before cooking, and use enough fat in the pan for crisping. Cooking over medium-low heat allows the potatoes to cook evenly and become crispy without burning.