Potato Rosti

5 from 2 votes

Try this classic potato rosti for a crunchy, flavourful treat. Easy to make and perfect with a variety of toppings or sides!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Swiss

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Ingredients

450 g Waxy potatoes any type
4 tbsp butter
Salt and pepper to taste

Metric - US Customary

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: 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.

To Freeze: Freeze for up to 8 months in an airtight container. Defrost in the fridge and reheat in the microwave, an air fryer, or the stove.

Tip 1: If you don't have a potato grater, you could use the large holes of a box grater to grate the potatoes.

Tip 2: While you don't want too much liquid left in the potatoes, it can be good to have a little bit of liquid left to help steam cook the inside of the rosti.

Tip 3: If you choose to cook the rosti in one big round, you may need to cook it a bit longer to be sure it cooks through inside.

Nutrition