Classic Swiss Potato Rosti
Golden, crispy, and irresistibly delicious, this Classic Swiss Potato Rosti is the perfect comfort food that highlights the natural flavors of its star ingredient—russet potatoes. Made using just a handful of pantry staples like butter, salt, and black pepper, this Swiss favorite is prepared by grating the potatoes, squeezing out excess moisture, and skillfully pan-frying them to achieve that signature golden-brown crust. With a texture that's crispy on the outside and tender on the inside, this savory rosti makes a versatile dish that can be served alongside grilled meats, as a side for breakfast, or even as a stand-alone treat. Follow the simple flipping technique for foolproof results and enjoy a traditional rosti with a restaurant-quality finish right at home. Perfect for potato lovers, this recipe is a quick and easy way to elevate your meal with authentic Alpine flair!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Peel the russet potatoes and grate them using a box grater or a food processor with a grating attachment.
Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure a crispy rosti.
In a large bowl, combine the grated potatoes, salt, and black pepper. Mix well to evenly distribute the seasoning.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter.
Once the butter has melted and the oil is hot, add the grated potatoes to the skillet. Use a spatula to press the potatoes down into an even layer.
Let the potatoes cook on medium heat for about 10-12 minutes, without disturbing, until the bottom is golden brown and crispy.
Carefully flip the potato rosti. To do this smoothly, cover the pan with a large plate, invert the rosti onto the plate, and then slide it back into the pan.
Add the remaining butter and oil around the edges of the rosti in the pan. Cook the other side of the rosti for another 10-12 minutes, until evenly crispy and golden brown.
Once both sides are golden and crispy, transfer the potato rosti to a cutting board and let it rest for a couple of minutes.
Cut into wedges and serve hot as a side dish or as part of a savory breakfast.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3900 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
