Potato Rosti is a classic and traditional Swiss dish made of grated potatoes and pan-fried until crispy and golden. It can be served for breakfast or as a side dish.
Rösti Potatoes
You need only two ingredients - potato and ghee. The key here is frying the potatoes in ghee (clarified butter), which adds a nutty aroma and also makes it flavorful and delicious. It is tender and buttery inside with a crispy exterior. Rösti is very similar to American hash browns but different in texture and flavor.
Check out some of the best and easy potato recipes.
Ingredients
Potatoes: Use starchy potatoes like russet or Yukon Gold.
Ghee: Homemade clarified butter or storebought ones are traditionally used. But you can use butter, coconut oil, or olive oil.
Salt: to taste
Check out the recipe card for the full list of the ingredients.
Variations
You can sprinkle pepper or paprika for heat.
Cheese rosti: Add grated Swiss or cheddar cheese with potatoes for a cheesy, gooey texture.
Onion rosti: Add finely chopped onions for extra sweetness.
Herb rosti: Feel free to add fresh herbs like parsley, thyme, or rosemary.
Love loaded rosti? Add crispy bacon bites, sour cream, chives, etc.
Step-by-step instructions
Wash and peel the potatoes and grate them. Squeeze any excess moisture using a kitchen towel.
Make 1 large rosti or 4 small rosti pancakes.
- Heat ghee (oil or butter) in a non-stick pan on a medium heat. Add the grated potatoes and press it down with a fork or spoon. Cook for 5 to 6 minutes, and when it becomes crisp and golden brown at the bottom, flip and cook on the other side. Drizzle ghee as needed.
- Once done, transfer it to a serving plate and sprinkle some salt.
- Serve it with mayonnaise, sour cream, ketchup, or pickled onions.
Tips
- Remove moisture to prevent it from becoming soggy.
- Let one side cook completely before flipping the large rosti to avoid it from breaking.
- Always cook the rosti on medium flame to avoid it from burning.
- Feel free to add seasonings like paprika, garlic powder, parmesan cheese, etc.
More potato recipes
Recipe card
Crispy Potato Rosti
Equipment
Ingredients
- 2 Potatoes large russet, or Yukon gold
- 2 to 3 tablespoon Ghee clarified butter, or use oil or butter
- Salt to taste
Instructions
- Wash and peel the potatoes and grate them. Squeeze any excess moisture using a kitchen towel.2 Potatoes
Make 1 large rosti or 4 small rosti pancakes.
- Heat ghee (oil or butter) in a non-stick pan on a medium heat. Add the grated potatoes and press it down with a fork or spoon. Cook for 5 to 6 minutes, and when it becomes crisp and golden brown at the bottom, flip and cook on the other side. Drizzle ghee as needed.2 to 3 tablespoon Ghee
- Once done, transfer it to a serving plate and sprinkle some salt.Salt
- Serve it with mayonnaise, sour cream, ketchup, or pickled onions.
Video
Notes
- Remove moisture to prevent it from becoming soggy.
- Let one side cook completely before flipping the large rosti to avoid it from breaking.
- Always cook the rosti on medium flame to avoid it from burning.
- Feel free to add seasonings like paprika, garlic powder, parmesan cheese, etc.
Nutrition
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