Picture this: golden, crispy potato perfection, ready in minutes. This Crispy Potato Rosti recipe is not just easy, it’s a guaranteed crowd-pleaser, perfect as a side dish, a savory breakfast, or a satisfying snack. Get ready to discover how simple ingredients can create something truly delicious.
Why We Love This Crispy Potato Rosti Recipe
This recipe is about to become a new favorite, and here’s why:
- Quick and Easy: You can have this dish ready in about 20-30 minutes. That makes it perfect for busy weeknights or lazy weekend brunches.
- Perfect Texture: Imagine a beautifully crispy exterior giving way to a tender, fluffy interior. This recipe will guide you to achieve just that.
- Versatile: This potato rosti is incredibly adaptable. Enjoy it as a side dish, a hearty breakfast, a light lunch or a satisfying snack. It’s delicious on its own, with a variety of toppings, or alongside many other dishes.
- Simple Ingredients: You only need a few readily available ingredients. Many versions call for just 3-4 basic items.
- Customizable: This recipe is easily adapted to your taste and preferences. You can add different spices, toppings, and more.
Ingredients to Make Crispy Potato Rosti
Here’s what you’ll need to create this delightful dish:
- Waxy Potatoes: 450 g (about 3 medium).
- Ingredient Note: Use waxy potatoes, such as Yukon Gold, for a crispier rosti; floury potatoes like Maris Piper or Russets can be used for a fluffier interior.
- Butter: 4 tbsp, melted.
- Ingredient Note: Use unsalted butter. You can substitute with dairy-free butter, oil, or ghee (clarified butter).
- Salt: ½ tsp, or to taste.
- Black Pepper: To taste.
Ingredient Notes: The Key to Perfect Crispy Potato Rosti
Choosing the right ingredients is crucial for achieving the perfect texture:
- Potato Type: For the crispiest results, use waxy potatoes like Yukon Golds. These hold their shape well and crisp up beautifully. Floury potatoes such as Maris Piper or Russets will create a fluffier interior, but may not be as crispy. All-rounder potatoes will give you a bit of both.
- Fat Choice: Butter is a classic choice for flavor, but it does contain water which can hinder crispiness. If you want the crispiest results, consider using clarified butter (ghee) which has a higher smoke point, or a combination of butter and oil.
Substitutions & Variations for Your Potato Rosti
Don’t be afraid to get creative and customize this recipe to your liking:
- Potato Variety Swap: If you prefer a softer, fluffier interior, use floury potatoes. Keep in mind that these may not get as crispy.
- Fat Substitutions: You can use oil, clarified butter, or duck fat instead of butter. Each will offer a slightly different flavor and crispiness.
- Spice it Up: Add a pinch of garlic powder, onion powder, or chili flakes to the potato mixture for a flavor boost.
- Deluxe Toppings: Elevate your rosti with toppings like sour cream, guacamole, salsa, herbs, or eggs. The possibilities are endless.
- Kid-Friendly Option: Make it appealing to kids by topping with cheese and some ketchup or sour cream for dipping.
- Add-ins: For a richer flavor, mix in some cooked bacon or sautéed onions before cooking.
- Herbs: Mix in some fresh or dried herbs such as crispy sage or chives.
Essential Equipment
Make sure you have these key kitchen tools at the ready:
- Potato peeler.
- Box grater or potato grater.
- Large mixing bowl.
- Muslin cloth or clean kitchen towel for squeezing out moisture.
- Non-stick skillet or frying pan.
- Spatula.
- Plate or cutting board (for flipping).
How to Make Crispy Potato Rosti: Step-by-Step Instructions
Follow these detailed steps to achieve the perfect, crispy rosti:
- Prepare the Potatoes: Start by washing and peeling the potatoes.
- Grate the Potatoes: Use the coarse side of a grater to grate the potatoes. Try to get nice long strands if you can.
- Remove Excess Moisture: Place the grated potatoes in a muslin cloth or clean kitchen towel and squeeze to remove as much moisture as possible.
- Tip: Don’t be too thorough, a little moisture can help steam cook the inside of the rosti.
- Tip: Alternatively, you can use your hands to squeeze out the moisture.
- Season the Potatoes: Place the squeezed potatoes into a bowl, then season with salt and pepper to taste. Add 1 tablespoon of the melted butter to the grated potatoes and combine well.
- Shape the Rosti: Shape the potato mixture into 4 even-sized rostis, about ½-inch thick. Make sure they are not too thick.
- Cook the First Side: Melt the remaining butter in a non-stick skillet over medium-high heat. Add the rostis and cook for 5-6 minutes, or until golden brown and crispy.
- Flip the Rosti: Use a plate or cutting board to carefully flip the rosti. A wooden board with a handle is helpful for this step.
- Cook the Second Side: Cook the other side for another 5-6 minutes, or until golden brown and crispy. The rosti should be cooked through and tender at this stage.
- Drain: Place the cooked rosti on a kitchen towel to remove excess butter.
Expert Tips & Notes
Here are some additional tips to help you achieve the best results:
- Pan Choice: Always use a good quality non-stick pan to prevent sticking. This makes cooking and flipping much easier.
- Heat Control: Do not increase the heat too high. Cooking over medium or medium-low heat ensures the outside browns evenly without burning, while the inside cooks through. If it is browning too quickly, reduce the heat a bit.
- Moisture Removal: Squeeze out as much moisture as possible from the grated potatoes. This is essential for achieving that desired crispiness.
- Don’t Overpack: When adding the grated potato to the pan, do not pack it down too tightly. Keep the rosti thin to ensure the best crispiness.
- Flip with Confidence: Use a plate or cutting board to flip the rosti confidently. A board with a handle can be particularly helpful.
- Use Enough Fat: Using enough fat, such as butter, clarified butter, or a combination of butter and oil, is crucial for achieving crispy results.
Serving Suggestions
Here are some delicious ways to enjoy your crispy potato rosti:
- Breakfast: Top with poached or fried eggs for a hearty start to your day.
- Side Dish: Serve as a side alongside a fresh green salad, roasted vegetables, or your favorite main dish.
- With Dips: Enjoy with garlic hummus, beetroot hummus, or a cool yogurt dipping sauce for a delicious snack or appetizer.
- With Meat: Pair with grilled chicken, crispy bacon, or smoked salmon for a complete meal.
- Brunch: Top with avocado, tomato, and a perfectly fried egg for a popular brunch option.
- Toppings: Offer a variety of toppings such as sour cream, salsa, fresh herbs, cheese, or a drizzle of chili oil.
Leftovers & Storage Tips
Here are some tips for storing and reheating your leftover potato rosti:
- Storage: Store leftover rosti in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat in the microwave, air fryer, or on the stove. To retain the crispy texture, reheating in the air fryer or on the stove is recommended.
- Freezing: For longer storage, freeze the rosti for up to 8 months in an airtight container. Defrost in the fridge before reheating.
Frequently Asked Questions
Rosti is often thicker, making it less crispy in the center, while hash browns tend to be thinner and quite crispy.
Latkes typically include flour and egg as a binder, while rosti uses the starch in grated potatoes, and sometimes a bit of reserved potato liquid, to bind it together.
Waxy potatoes, like Yukon Gold, are best for a crispy texture. Floury potatoes will result in a softer inside.
Yes, you can prepare the rosti ahead of time and reheat before serving. They can be made 8-12 hours in advance, and reheated in the air fryer or oven.
Be sure to squeeze out as much moisture as possible from the grated potatoes, use enough fat while cooking, and cook over medium heat.
Crispy Potato Rosti Recipe: Easy & Delicious
This Crispy Potato Rosti recipe is incredibly easy to make and results in a golden, delicious side dish that’s perfect for breakfast, brunch, lunch, or dinner. With just a few simple ingredients, you’ll have a crispy exterior and a soft, fluffy interior. This traditional Swiss dish is a delightful way to enjoy potatoes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Pan-Frying
- Cuisine: Swiss
Ingredients
- 450 g Waxy Potatoes (such as Yukon Gold, or white potatoes)
- 4 tbsp Butter (or clarified butter/ghee, or a mix of butter and oil)
- ½ tsp Salt (or to taste)
- ¼ tsp Black Pepper (or to taste)
- Optional Add-ins: Garlic powder, onion powder, chili flakes, herbs, cheese
- Optional Toppings: Sour cream, eggs, herbs, hot sauce, ketchup
Instructions
Wash and peel the potatoes.
Grate the potatoes using a coarse grater.
Place grated potatoes in a muslin cloth or clean kitchen towel and squeeze to remove excess moisture.
Transfer the squeezed grated potatoes to a bowl. Season with salt and pepper.
Melt 1 tablespoon of butter and add it to the grated potatoes, combine with clean hands.
Shape the potato mixture into individual rostis or one large rosti, about ½-inch thick.
Melt the remaining butter in a skillet over medium-high heat.
Cook the rosti for 5-12 minutes on one side, until golden brown and crisp.
Flip the rosti using a plate or wooden board and cook the other side for another 5-12 minutes until golden brown and cooked through.
Drain on a kitchen towel to remove excess butter or oil.
Serve hot with your favorite toppings.
Notes
For crispier results, use clarified butter (ghee) instead of regular butter.
Waxy potatoes tend to get crispier than floury potatoes, but both work well.
Squeeze as much moisture as possible from the potatoes to ensure a crispier rosti.
If making one large rosti, you may need to cook it a bit longer to ensure it is cooked through.
Do not overcrowd the pan. Cook in batches if necessary.
If the rosti sticks to the pan, add a small amount of the reserved potato water to help it bind.
If you don’t have a potato grater, use the large holes of a box grater.
Nutrition
- Serving Size: 1 Rosti
- Calories: 225 kcal
- Sugar: 2 g
- Sodium: 386 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 33 mg