Description
This Crispy Potato Rosti recipe delivers perfectly golden and crunchy potato cakes with a tender interior. Using Yukon Gold or Russet potatoes, clarified butter, and simple seasoning, this classic Swiss dish is easy to prepare and makes a delightful side for any meal. The potatoes are grated, seasoned, and fried in butter until crisp and delicious, offering a comforting and versatile dish.
Ingredients
Scale
Potatoes
- 1 kg / 2 lb potatoes (skin on weight) – Aus: Sebago (dirt brushed), US: Yukon Gold or Russet, UK: Maris Piper or King Edwards
Seasonings
- 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt)
- 1/2 tsp finely ground black pepper
Butter and Oil
- 15 g / 1 tbsp clarified butter or ghee or normal butter, melted
- 60 g / 4 tbsp clarified butter or ghee (separated, substitute half butter, half vegetable oil)
Instructions
- Prepare the potatoes: Wash and scrub the potatoes thoroughly. Leave the skins on for texture and flavor. Dry them well to ensure the grated potatoes do not become soggy.
- Grate the potatoes: Using the coarse side of a grater, grate the potatoes into a large bowl. To prevent browning and excess water, immediately transfer them onto a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- Season and mix: Place the dried grated potatoes in a bowl. Add 3/4 tsp salt and 1/2 tsp finely ground black pepper. Pour in the 15 g (1 tbsp) melted clarified butter or normal butter and mix well to combine, ensuring even distribution of seasoning and butter.
- Cook the rosti: Heat 2 tablespoons of the separated clarified butter or butter mixed with vegetable oil in a non-stick skillet over medium heat. Add the potato mixture, pressing it down into an even thick cake. Cook without stirring for about 10-12 minutes until the underside is golden and crispy. Carefully flip the rosti with a spatula (or by inverting onto a plate then sliding back into the skillet), add the remaining butter/oil around the edges, and cook the other side for an additional 10-13 minutes until golden and cooked through.
Notes
- Use firm starchy potatoes for best texture and crispiness.
- Grate potatoes just before cooking to avoid discoloration.
- Removing excess moisture is key to achieving crispiness.
- Clarified butter or ghee is preferred for its high smoke point and rich flavor but regular butter is fine.
- Be patient when cooking to allow proper browning without burning.
