Description
This Crispy Potato Rosti recipe delivers a golden, crunchy potato cake made from grated potatoes, lightly seasoned and cooked in clarified butter for the perfect crispy crust. Ideal as a savory breakfast or side dish, it combines simple ingredients with a straightforward cooking technique to create a comforting, classic dish with a deliciously crisp exterior and tender interior.
Ingredients
Scale
Main 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)
Instructions
- Peel and Grate Potatoes: Peel the potatoes and grate them using a box grater. Aim to create long strands to help the texture of the rosti.
- Remove Excess Liquid: Grab handfuls of grated potato and squeeze out as much liquid as possible, then place the dried potato into a bowl. This step is crucial for achieving a crispy result because excess moisture causes steaming rather than crisping.
- Season Potatoes: Add the melted clarified butter, salt, and black pepper to the grated potatoes. Toss well to distribute seasoning evenly. Note that the potatoes may turn brown or reddish after tossing, which is normal and safe; the color will turn white again upon cooking.
- Prepare to Cook: Melt half of the separated clarified butter (about 30 g) in a 26 cm (10.5 inch) non-stick skillet or pan over medium-low heat. A shallow pan with sloped sides is ideal for easy removal of the rosti.
- Shape the Rosti in Pan: Place the seasoned potato mixture into the pan without packing it down tightly. Use a rubber spatula to tidy the edges then lightly pat the surface for evenness.
- Cook First Side: Cook for 12 minutes until the underside is golden and crispy. Check by lifting the edge gently with a spatula. If the crisping is slow, increase the heat slightly after 8 minutes.
- Ensure No Sticking Before Flipping: If you aren’t using a non-stick pan, carefully slide a rubber spatula underneath the rosti all the way to the middle and around the edges to make sure it’s free.
- Flip the Rosti: Cover the pan with a round wooden board with a handle or a similar object, hold the handle firmly, and flip the rosti confidently onto the board, then slide it back into the pan to cook the other side.
- Cook Second Side: Melt the remaining clarified butter in the pan, then slide the rosti back and cook for another 12 minutes until the second side is also golden and crispy. Test doneness by inserting a knife into the center; it should slide in easily without resistance.
- Serve: Slide the cooked rosti onto a cutting board, cut into 4 to 6 wedges, and serve immediately for best texture and flavor.
- Optional Small Rosti: For smaller portions, use about 25 g (1 1/2 tbsp) clarified butter per batch, medium heat, and form rounds approximately 8 cm (3 inches) wide and 1.5-2 cm (2/3 inch) thick. Cook 5 minutes per side until deep golden and crispy.
- Keep Warm: To hold the rosti warm before serving, place on a rack set over a tray in a 120°C (250°F) oven until ready to serve.
Notes
- Using clarified butter or ghee helps achieve extra crispiness and a rich flavor while preventing burning during cooking.
- Do not pack the potato mixture too tightly in the pan to ensure even cooking and a better texture.
- If the potatoes turn brown after tossing with butter and seasoning, it is normal and safe; the color will return to white once cooked.
- A non-stick pan is highly recommended for easier flipping and cleanup, but if unavailable, take extra care when lifting and flipping the rosti.
- The recipe can be adjusted to smaller portions by making individual small rosti cakes.
- Keep cooked rosti warm in a low oven if not serving immediately to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Swiss
Keywords: potato rosti, crispy potato cake, Swiss potato recipe, breakfast rosti, pan-fried potatoes
