What is the difference between Potato Rosti and Hash Browns?

Rosti is often thicker, making it less crispy in the center, while hash browns tend to be thinner and quite crispy.

What is the difference between Potato Rosti and Latkes?

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.

What kind of potatoes should I use?

Waxy potatoes, like Yukon Gold, are best for a crispy texture. Floury potatoes will result in a softer inside.

Can I make this in advance?

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.

How do I make it extra crispy?

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

Name: Crispy Potato Rosti Recipe: Easy & Delicious
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Description

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.

Ingredients

Scale

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

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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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Pan-Frying
Cuisine: Swiss

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