Simple Rosti
Crisp, golden perfection awaits with this classic **Simple Rosti** recipe, a Swiss-inspired delight that transforms humble potatoes into a showstopping side dish. Using just five pantry staples—potatoes, unsalted butter, olive oil, salt, and black pepper—this recipe delivers maximum flavor with minimal effort. The key to achieving rosti's signature crispy texture lies in squeezing out excess water from the grated potatoes and cooking them low and slow until perfectly caramelized. With only 15 minutes of prep and 20 minutes of cooking time, this savory potato pancake is quick, easy, and guaranteed to impress. Serve it warm, sliced into wedges, as a crowd-pleasing side dish, or elevate it further with a dollop of sour cream or your favorite toppings. Perfectly crispy, irresistibly delicious!
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and rinse them under cold water to remove any dirt or excess starch.
Using a box grater or food processor, grate the potatoes into fine shreds.
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step is crucial for achieving a crispy rosti.
Transfer the shredded potatoes to a mixing bowl and season with salt and black pepper. Mix thoroughly to ensure even seasoning.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil to the pan. Swirl to coat evenly.
Once the butter has melted and starts to sizzle, spread the grated potatoes evenly in the skillet, pressing them down firmly with a spatula to create a uniform layer.
Cook over medium heat for 8-10 minutes, or until the bottom becomes golden brown and crispy. Do not flip prematurely; allow the rosti to set fully.
Carefully flip the rosti using a flat spatula. Alternatively, you can invert it onto a plate and then slide it back into the skillet.
Add the remaining 1 tablespoon of butter around the edges of the pan and continue cooking for another 8-10 minutes until the other side is golden and crispy.
Once both sides are perfectly cooked, transfer the rosti to a plate or cutting board. Let it rest for a minute or two before slicing into wedges.
Serve warm as a side dish or enjoy on its own with a dollop of sour cream or your favorite topping.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 9.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4301 mg | 92% | |
*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.
