Potato rosti
Originating from Switzerland, the potato rosti has been adopted by the world, and with good reason. Similar to a potato frtitter or potato cake, these are soft and creamy on the inside and crunchy crisp on the outside, they are the perfect recipe for the humble potato.
Ingredients
Method
Ingredients
- 1 large potato per serve (see tips below)
- Butter to cook
- Salt and freshly ground pepper to taste
Cookware: Saucepan, non stick frying pan.
Method
- In a medium sized saucepan add washed potatoes (with skin still on) and enough water to cover potatoes. Bring to the boil then remove from heat. Stand, covered, for 10 minutes, then drain off the water, transfer to a bowl and leave to cool.
- Once cooled, cover and refrigerate potatoes until required - minimum 2 hours, preferably overnight.
- When ready, peel and grate the potatoes into a large bowl. Season the grated potato mixture with salt and pepper and mix well.
- Heat the butter in a heavy bottomed, preferably non-stick fry pan on medium heat. Carefully add spoonfuls of the grated potato mix to the pan in small piles. Let cook until edges begin to brown, then flatten rosti with a spatula and gently turn over.
- Cook until browned on both sides then transfer to a plate and pop into a pre-warmed oven until ready to serve.
Note: Smaller rosti are easier to turn and cook more evenly.
Recipe notes:
Butter – You can use ghee as a substitute for butter for an extra crispy and decadent rosti. This is simply pure butter fat which has a much higher smoke point. If you don’t have this on
hand, you can also use oil (vegetable oil or rice bran oil are good options) as a substitute.
Potatoes – There’s no exact rule about what type of potato to use in a rosti. Floury potatoes will make the inside more fluffy and waxy potatoes will hold their grated strands better. We recommend using general-purpose potatoes like Rua or Desiree, or floury ones like Ilam Hardy or Agria, At the end of the day, feel free to use whatever potatoes you prefer and have on hand.
Additions – Although rosti are traditionally made with just potatoes, the addition of finely chopped red onions and herbs plus some grated cheese, can all add extra flavour for those who want it.
FAQ
What is the difference between potato rosti and hash browns?
Speaking generally, they are both very similar as they are made with shredded potatoes that are panned fried until crispy. However, rostis are typically pan fried in a medium skillet and then cut up to serve as a side dish for a meal. That meal doesn’t have to be breakfast! Hash browns are traditionally served as a breakfast dish and are usually individual sized.
Which potatoes are best for this recipe?
See Recipe Notes – Potatoes
What should you serve with potato rosti?
Although it’s usually associated with breakfast here in New Zealand, this potato rosti recipe makes an excellent side dish for breakfast, lunch and dinner. Serve as part of The big breakfast, for lunch with Panko crumbed fish bites or for dinner with Charred steak and red wine jus.