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Crispy Potato Rosti
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●pan
- ●bowl
- ●skillet
- ●spatula
- ●knife
- ●cutting board
- ●oven
📝 Preparation Steps
1
Grate & squeeze:
2
Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
3
Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
4
Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
5
Cook
6
Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
7
Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
8
Cook first side: Cook ⏱️ 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by ⏱️ 8 minutes it is not going golden, increase heat.
9
TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
10
Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
11
Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for ⏱️ 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
12
Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
13
Small rosti
14
Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook ⏱️ 5 minutes until deep golden and crispy, flip, and cook another ⏱️ 5 minutes until done.
15
To hold / keep warm
16
Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.
Nutrition Facts
calories
339 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
5 g
sugar Content
2 g
sodium Content
450 mg
protein Content
5 g
cholesterol Content
48 mg
carbohydrate Content
40 g
saturated Fat Content
12 g
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