Crispy Potato Rosti
User Reviews
5
Crispy Potato Rosti
Description
The recipe for Crispy Potato Rosti relies on grating potatoes and squeezing out excess liquid to help achieve a crisp exterior when frying. The grated potatoes are combined with melted clarified butter, salt, and black pepper, then cooked in clarified butter or a butter-oil mix, which prevents burning and adds flavor. The rosti is gently shaped in a non-stick pan and cooked over medium-low heat until golden brown on one side before flipping to crisp the other side. The pan choice and heat control are important to get the classic crispy crust without burning.
This dish delivers a golden brown, crunchy crust with a soft interior of tender potato strands. It can serve as a breakfast side, brunch dish, or accompaniment to mains. Different potato varieties can be used with slight variations in texture, where waxy potatoes produce a slightly crisper result and floury potatoes a fluffier interior.
Clarified butter (or ghee) is preferred for its higher smoke point and intense butter flavor, which aids in crisping. The recipe notes detail tips on potato types, flipping methods for best control, and reheating instructions that maintain crispness. These practical notes help ensure the best rosti texture and flavor.
Ingredients
- 1kg/ 2 lb potato Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1, skin on weight
- 3/4 tsp salt , kosher/cooking salt (or 1/2 tsp table salt)
- 1/2 tsp black pepper finely ground
- 15g/ 1 tbsp clarified butter melted (Note 2, or normal butter
Cooking:
- 60g/ 4 tbsp clarified butter separated (sub half butter, half vegetable oil) (Note 2, aka ghee
Instructions
Grate & squeeze:
- Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
- 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).
- 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.
Cook
- 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.
- Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
- 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.
- 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.
- 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!
- 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.
- Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
Small rosti
- 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.
To hold / keep warm
- Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.
Notes
- Both waxy and floury potato varieties work; waxy potatoes yield a slightly crisper rosti, floury potatoes a fluffier inside.
- Clarified butter or ghee is recommended for its higher smoke point and richer flavor, promoting crispiness.
- For flipping, use a round wooden board with a handle or enlist help with a flat plate for better control.
- Reheat small rostis in a 200°C oven on a rack for 7 minutes to restore crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339cal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 48mg | 16% |
| Sodium | 450mg | 19% |
| Potassium | 955mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin C | 45mg | 50% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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