Crispy potato rosti served on a plate with herbs and a side of dipping sauce

Crispy Potato Rosti Recipe

ByCasey Monroe

why make this recipe

Crispy Potato Rosti is a delightful dish that showcases the natural flavor of potatoes. Its golden-brown exterior and soft interior make it a comforting choice for breakfast, lunch, or dinner. Plus, it’s simple to prepare and uses just a few ingredients. Whether you enjoy it with eggs, as a side for meats, or topped with sour cream and chives, Rosti always hits the spot!

how to make Crispy Potato Rosti

Ingredients:

  • 1kg/2 lb potatoes (skin on, Aus: Sebago, US: Yukon Gold or Russet, UK: Maris Piper or King Edwards) (Note 1)
  • 3/4 tsp salt (kosher/cooking salt, or 1/2 tsp table salt)
  • 1/2 tsp finely ground black pepper
  • 15g/1 tbsp clarified butter/ghee or normal butter (melted) (Note 2)
  • 60g/4 tbsp clarified butter/ghee (separated, sub half butter, half vegetable oil) (Note 2)

Directions:

  1. Grate & Squeeze: Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

  2. Cook: In a bowl, mix the grated potatoes with salt and pepper. Heat some clarified butter in a non-stick skillet over medium heat. Add the potato mixture, flatten it into a round shape, and cook until golden brown on one side (about 5-7 minutes). Carefully flip and cook the other side until crisp and brown.

  3. Small Rosti: For smaller portions, you can form mini rostis using a tablespoon of the mixture per rosti.

  4. To Hold / Keep Warm: Place cooked Rosti on a plate in a warm oven (around 200°F/90°C) to keep warm while cooking the rest.

how to serve Crispy Potato Rosti

Crispy Potato Rosti is incredibly versatile. Serve it hot with a dollop of sour cream, topped with fresh chives, or with a sunny-side-up egg on top. You can also enjoy it as a side dish with meats or alongside a green salad for a lighter meal.

how to store Crispy Potato Rosti

Store any leftover Rosti in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet for a few minutes on each side until crispy again.

tips to make Crispy Potato Rosti

  • Make sure to squeeze out as much moisture as possible from the grated potatoes. This helps them become crispy.
  • Use a good quality non-stick skillet to prevent sticking.
  • If you want extra flavor, mix in some herbs, cheese, or onions with the grated potatoes.

variation

Feel free to add different ingredients to customize your Rosti. You can mix in grated cheese, sautéed onions, or fresh herbs to add extra flavor.

FAQs

1. Can I use any type of potato?
Yes, but waxy potatoes like Yukon Gold or Maris Piper work best for achieving a crispy texture.

2. Is it necessary to use clarified butter?
No, you can use normal butter or vegetable oil. However, clarified butter gives a richer flavor and allows for higher cooking temperatures without burning.

3. Can I freeze Rosti?
Yes, you can freeze cooked Rosti. Place them in an airtight container with parchment paper between them to prevent sticking. Reheat directly from frozen in a skillet until heated through and crispy.