Potato Rosti

Potato Rosti is a traditional Swiss dish made with just a few simple ingredients but delivering maximum texture and flavor. With a golden, crispy exterior and a soft, creamy interior, it’s perfect as a side dish, brunch component, or even a light main course.

Why You’ll Love This Recipe

This rosti recipe is easy to make, naturally gluten-free, and uses pantry staples. The contrast of crispy edges and tender potatoes makes it an instant comfort food favorite. Plus, it pairs well with a variety of dishes—from eggs and smoked salmon to hearty meats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kg (2 lb) Russet or Yukon Gold potatoes
• ¾ tsp salt
• ½ tsp black pepper
• 1 tbsp melted butter
• 4 tbsp clarified butter or ghee (or a mix of butter and oil) for frying

directions

this recipe

1. Peel and grate the potatoes using a box grater, aiming for long, uniform shreds.
2. Squeeze out excess moisture using a clean towel or cheesecloth.
3. Toss the grated potatoes with melted butter, salt, and pepper.
4. Heat 2 tbsp of clarified butter or oil in a large non-stick skillet over medium-low heat.
5. Spread the potato mixture evenly in the pan, pressing lightly into a flat round. Cook for 12 minutes until the bottom is golden and releases easily.
6. Flip using a plate or board, then slide it back into the pan with remaining butter. Cook another 12 minutes until crispy and cooked through.
7. Transfer to a board, slice into wedges, and serve immediately.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Mini Rostis: Form small patties and cook 2–3 minutes per side.
• Cheesy: Add grated Gruyère or cheddar to the mix before cooking.
• Herbed: Mix in fresh parsley, chives, or thyme for a fragrant twist.
• Vegan: Use oil instead of butter for a plant-based version.

storage/reheating

Store leftovers in the fridge for up to 3 days in an airtight container. Reheat in a skillet over medium heat or in a toaster oven until crisp. You can also freeze cooked rostis—reheat from frozen in the oven or pan.

FAQs

What kind of potatoes work best for rosti?

Starchy varieties like Russet or Yukon Gold are ideal—they yield a fluffy inside and crispy crust.

Do I need to parboil the potatoes?

No, raw grated potatoes work best for texture. Some traditional versions use parboiled and chilled potatoes for easier handling.

Should I rinse the grated potatoes?

No, rinsing removes starch that helps the rosti hold together. Just squeeze out the water.

How do I flip the rosti easily?

Use a plate or cutting board placed over the pan, flip quickly and confidently, then slide back in.

Can I make this in the oven?

Yes, bake smaller patties on a greased sheet at 200°C (400°F) until golden, about 20–25 minutes.

Is rosti the same as hash browns?

They’re similar, but rosti is typically thicker and made with fewer ingredients—just potatoes, salt, and fat.

What’s the best fat for frying?

Clarified butter or a butter-oil mix offers flavor and helps prevent burning.

Can I add other ingredients?

Yes—onions, herbs, or cheese can be added for extra flavor, but keep it light to maintain the texture.

Is this recipe gluten-free?

Yes, as long as you avoid flour or binding agents, it’s naturally gluten-free.

Can I prepare it ahead?

Grated potatoes can be prepped a few hours in advance and stored in the fridge, covered. Cooked rostis also reheat well.

Conclusion

Potato Rosti is a deliciously simple way to turn humble ingredients into something special. Whether you’re serving it for brunch or as a side dish, it brings a satisfying crunch and soft potato interior that’s sure to be a hit. Try it once, and it just might become a staple on your menu.

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