Potato Rosti
A Swiss classic, Potato Rosti features a golden, crunchy exterior and soft, fluffy interior, making it a versatile comfort food.
Ingredients
Main Ingredients
- 4 medium medium potatoes (about 800 grams)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons fresh herbs (such as thyme, parsley, or chives)
Substitutes and Alternatives
- 1 substitute sweet potatoes or carrots for a colorful twist
- 1 substitute butter or ghee for added richness
- 1 variable dried herbs can be used in place of fresh
Instructions
Preparation
- Peel and rinse the 4 medium potatoes thoroughly to remove any dirt. Pat them dry using a kitchen towel.
- Grate the potatoes into thin shreds using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- In a large bowl, mix the grated potatoes with salt, black pepper, and chosen fresh herbs.
Cooking
- Heat olive oil in a skillet over medium heat until it shimmers.
- Add the seasoned potato mixture to the skillet, spreading it out evenly.
- Cook for 6-8 minutes or until the underside turns golden brown.
- Flip the rosti using a plate and cook the other side for another 6-8 minutes until crispy.
- Transfer the Potato Rosti to a serving plate and let it rest for a minute before slicing.
- Slice into wedges and serve warm with optional garnishes.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat in a skillet for the best texture.