Roesti Potatoes
Golden, crispy, and irresistibly satisfying, Roesti Potatoes are a traditional Swiss dish that transforms humble grated potatoes into a stunning side or standalone delight. With Yukon Gold or Russet potatoes as the star ingredient, this recipe emphasizes techniques like parboiling and grating for perfect texture, followed by a pan-fried finish that ensures a crisp exterior and tender interior. Seasoned simply with salt and pepper and cooked in a blend of butter and vegetable oil, the roesti is shaped into a golden pancake, flipped with care, and served in wedges. Whether enjoyed on its own or topped with sour cream, smoked salmon, or fresh herbs, this easy-to-make dish is the perfect accompaniment to any meal or a cozy breakfast staple. A must-try for potato lovers seeking that ultimate crispy bite!
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Recipe Information
Ingredients
- 4 large Yukon Gold or Russet potatoes
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Peel the potatoes and place them in a large pot filled with cold water to prevent browning.
Bring the pot of water with the potatoes to a boil and parboil the potatoes for 10 minutes. They should still be firm but partially cooked.
Drain the potatoes and allow them to cool completely. This can be done ahead of time by refrigerating the potatoes for a few hours or overnight.
Once cooled, grate the potatoes using the large holes of a box grater.
Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture to ensure crispiness during cooking.
In a large non-stick or cast-iron skillet, heat 1 tablespoon of butter and the vegetable oil over medium heat.
Add the grated potatoes to the skillet, spreading them out evenly and pressing down with a spatula to form a flat potato layer.
Season the potatoes with half of the salt and pepper.
Cook on medium heat for 10-12 minutes, or until the bottom of the roesti is golden brown and crispy.
Carefully slide the roesti onto a large plate, invert the plate over the skillet, and flip the roesti back into the pan. Add the remaining butter around the edges of the pan.
Season this side of the roesti with the remaining salt and pepper, and cook for another 10-12 minutes until golden brown and crispy.
Carefully transfer the roesti to a serving plate, cut it into wedges, and serve warm as a side or topped with ingredients like sour cream, smoked salmon, or fresh herbs.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.1 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3794 mg | 81% | |
*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.
