Need a few more Potato side dish recipes, you can’t go wrong with my crispy potato slices, parmentier potatoes or air fryer chunky chips recipes.
My easy potato rosti recipe ( Super crispy)
I’ve been making these potato rosti for about 15 years now, and I can tell you that I’ve perfected this . This is my take on the popular Swiss potato pancake recipe. To make these potato rosti, you’ll need only 5 minutes of prep time. Plus, they can be made in advance, reheated, and served without losing their crispy texture, whether hot or cold. The process to make these latkes are really simple: grate the potatoes, squeeze out all the excess water, season well, and cook until crispy. The rosti is pan-fried until the bottom crisps up, then carefully flipped to allow the other side to crisp as well. If you’re making individual rosti cakes instead of one large rosti, the cooking time will be shorter. A large rosti in a 10-inch skillet will take about 15-20 minutes to cook in total, while individual potato rosti cakes will take about 10-12 minutes.
Ingredients
You only need 4 ingredients, a peeler, box grated, two bowls and a non stick pan.
Potatoes: I prefer using floury, all-rounder potatoes like Rooster or Maris Piper for crispy potato rosti. Other great options include King Edward or Russet (UK), Yukon Gold (US), and Sebago (Australia). These varieties give the best texture. Butter & Olive Oil: A mix of both adds flavor while preventing the butter from burning. You can also use ghee (clarified butter) or just oil if you prefer a higher smoke point. Salt : Season to taste. Toppings: Sour cream, chives, spring onions, crispy sage, cheese, or a drizzle of chili oil—customize it your way! Optional Add-ins: For herby rosti, toss in finely chopped parsley, coriander, chives, or your favorite herbs. Add a pinch of nutmeg or cinnamon for extra warmth. For a cheesy rosti, add milk to mature grated cheddar cheese.
The rosti are a lot lighter in texture and is a bit dry too as there is very little oil / butter compared to the ones made in the skillet. But the air fryer potato rosti’s are still delicious with a sour cream and chopped chives.
Serving Suggestions
Just like most crispy potato, potato rosti is a versatile side dish that goes along with any dinner recipes. They also make a fantastic snack or brunch option. I love serving potato rosti with a dollop of homemade sour cream chives dip ( or just sour cream) and crispy sage. I love also to serve these crispy latkes with vegetable pilau and a serving of cucumber raita. During holidays, potato rosti pairs wonderfully with Whole roasted cauliflower, Christmas vegetable tray bake and a no-mayo coleslaw. When my kids were young, they used to enjoy the rösti with a little tomato ketchup and mayonnaise. But now they love it with my vegan burger sauce and pickled jalapenos. They make a fantastic lunch box option too.
Tips to Make the Best Potato Rosti
Make sure to squeeze out as much water from the grated potatoes as possible. This step is key for a crispy rosti. I don’t recommend par boiling potatoes for crisp potato rosti like we do for air fryer chunky chips. Gently fluff the strands of potatoes before adding them to the pan. You want to have a fluffy inside, so don’t pack it too tight. Cook each side long enough to get that perfect golden, crispy crust—don’t rush it! If the rosti sticks to the pan, add 1-2 tablespoons of the reserved potato water. The starch helps it bind and crisp up. Don’t overcrowd the pan—cook in batches if needed, so each rosti has enough room to crisp evenly. For extra flavor, season the potato strands with ground black pepper, a pinch of nutmeg or add chopped herbs and cheese before cooking.
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