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This Potato Rosti recipe is incredibly easy to make and so delicious! It is the perfect side dish for breakfast or dinner. It only has 3 ingredients and is ready in about 20 minutes!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This easy potato rosti recipe is about to become a new favourite! It’s great any time of the year. It’s also great alongside some meat, a rocket salad, or roasted vegetables for dinner. It can also be enjoyed on its own!
If you’re not familiar with this rosti potato dish, it’s a potato dish from Switzerland that is similar to hashbrowns. The Swiss typically make it in one large frying pan – delicious potato pancakes – while hashbrowns are sometimes packed into individual rectangular shapes.
Ingredients to make Potato Rosti
- Waxy Potatoes – have a higher moisture and sugar level with less starch. A common variety are Yukon golds.
- Butter – flavours and fries up the potato rösti. I opted for dairy-free.
- Salt and Black Pepper – add just the right amount of flavour to this dish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Waxy Potatoes – If all you have is floury potatoes, don’t shy away from this recipe! Floury potatoes will simply make the inside a bit more fluffy while waxy potatoes get a bit crispier.
- Butter – In place of butter, you could use oil or clarified butter, also known as ghee.
- Seasonings – If you want to venture away from the basic salt and pepper combination, you can try garlic powder, onion powder, or other favourites.
Variations
- Spicy – Add some chilli pepper flakes or drizzle some hot chilli oil on top to make a spicy snack.
- Deluxe – You can top this delicious potato rosti with just about anything! Sour cream, guacamole, salsa, herbs, eggs, etc.
- Kid friendly – Top with cheese and some ketchup or sour cream to dip it in.
How to make Potato Rosti
Step 1: Firstly, wash and peel the potatoes.
Step 2: Grate the potatoes using a potato grater. Add the grated potatoes into a bowl, lined with the muslin cloth or a clean kitchen towel and squeeze the potatoes to remove excess moisture.
Once you remove the excess moisture, season the potatoes with salt and pepper, to taste.
Step 3: Melt butter in a skillet over medium-high heat. Add 1 tablespoon of the melted butter to the grated potatoes and combine all, with clean hands.
Step 4: Shape the potatoes into four rostis, around ½-inch thick. Make sure they are not thicker.
Step 5: Cook the rosti in the skillet with melted butter, for 5 minutes. Flip and then cook for 5 minutes on the other side. Finally, drain on a kitchen towel to remove excess butter.
Hint: You could also make one giant potato rosti (pancake style) in a frying pan and cut it into smaller pieces later.
What to serve with Potato Rosti
- Chicken Satay Salad
- Tenderstem Broccoli
- Rocket Salad
- Garlic Hummus
- Aubergine Salad
- Beetroot Hummus
- Poached or fried eggs
Leftovers
Store leftover rosti in the fridge for 3-4 days in an airtight container. Reheat in the microwave, an air fryer, or on the stove.
Recipe FAQs
They are very similar in that they are grated potatoes fried up to crispy deliciousness. Rosti is often thicker, making it less crispy in the center. Hashbrowns tend to be thinner and quite crispy.
Latkes, or potato pancakes, are typically a little more intense then rosti. Latkes are made from a potato mixture including flour and egg. Rosti is just grated potato cooked in butter with a bit of seasoning.
The sky is the limit! You could just serve it on its own with delcious toppings. You could mix in some bacon or onion to give it a bit more depth. You could keep it basic, but serve it alongside meat, eggs, or a salad. There are so many ways to serve up rosti.
More Potato recipes
- Bombay Aloo
- Air Fryer Chips
- Air Fryer Jacket Potato
- Hasselback Potatoes
- Hearty Potato Stew
- Leek and Potato Soup
- Parmentier Potatoes
- Potato Cakes
- Smashed Potatoes
- Air Fryer Roast Potatoes
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Potato Rosti
Ingredients
- 450 g Waxy potatoes, any type
- 4 tbsp butter
- Salt and pepper, to taste
Instructions
- Firstly, wash and peel the potatoes.
- Grate the potatoes using a potato grater. Add the grated potatoes into a bowl, lined with the muslin cloth or a clean kitchen towel and squeeze the potatoes to remove excess moisture.Once you remove the excess moisture, season the potatoes with salt and pepper, to taste.
- Melt butter in a skillet over medium-high heat. Add 1 tablespoon of the melted butter to the grated potatoes and combine all, with clean hands.
- Shape the potatoes into four rostis, around ½-inch thick. Make sure they are not thicker.
- Cook the rosti in the skillet with melted butter, for 5 minutes per side, then drain on a kitchen towel to remove excess butter.
This was a delicious rosti! Had it for lunch with salad and hummus. Delicious 🙂
Thank you Katie 🙂