Rosti Potato Recipe

Rosti Potato

July 31, 2023

A Delicious Take on the Classic Rosti Potatoe Recipe

Inspired by the enchanting landscapes of Switzerland, in this week's recipe, we decided to share our delicious Rosti Potato Recipe.

As we delve into this delectable recipe, you'll witness the magic of turning simple ingredients into a masterpiece. Our step-by-step recipe will lead you to achieve the ideal balance of crispy and golden-brown exteriors while retaining a tender and buttery interior that's simply divine.

Whether you're a seasoned chef or a home cook eager to expand your culinary repertoire, our Rosti Potato recipe promises to be an unforgettable addition to your kitchen repertoire. With its rustic charm and unparalleled taste, this dish is perfect as a delightful side or a star attraction on your dinner table.

PREP TIME

15 minutes

COOK TIME

18 to 20 minutes

serves

Ingredients

6 medium russet potatoes (about 2 pounds), peeled
4 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
5 g (1 teaspoon) sea salt
1 g (½ teaspoon) freshly ground black pepper
4 teaspoons of crème fraîche
3 teaspoons chili oil
Chives, chopped
Flaky sea salt

Special Equipment

Instructions

Using the large holes of a box grater or a food processor with a grating attachment, grate the peeled potatoes into a large bowl. Alternatively, you can use a hand grater. Remove excess moisture by pressing the grated potatoes between paper towels or a clean kitchen towel.
In a large, non-stick skillet, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon of vegetable oil to the butter and swirl the pan to coat the bottom evenly.
Place the grated potatoes in the skillet, season with 2.5 g (1/2 teaspoon) salt and 0.5 g (1/4 teaspoon) black pepper, and cook over medium heat. Let it cook for 9-10 minutes on the first side until golden brown and crispy.
Gently flip the rosti potato using a spatula. Add the remaining 2 tablespoons of butter and 1 tablespoon of vegetable oil to the skillet and swirl the pan again. Season with the rest of the salt and black pepper and cook for another 9-10 minutes until golden and crispy.
Once the rosti potato is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil. Divide it into 4 equal parts and top it with the crème fraîche, chili oil, chives, and flaky sea salt.
Serve the rosti immediately while it's still hot and crispy.