Easy How To: Crispy Potato Rösti Recipe

Learn how to make a traditional Swiss potato rösti like a boss! Use this easy, step-by-step tutorial, along with pro tips, to make the ideal crispy, buttery edges and creamy tender center, all seasoned to perfection. The ingredients are simple and naturally gluten-free, but makes an impressive potato side dish.

Prep Time 10

Cook Time 20

Total Time 30

Servings wedge

Author Melissa Erdelac

Ingredients

1 pound Yukon gold potatoes
2 tablespoons melted butter divided
1 tablespoon olive oil divided
½ teaspoon salt
⅛ teaspoon pepper

Instructions

Peel the potatoes and use a box grater to shred.
1 pound Yukon gold potatoes
Transfer the grated potatoes to a lint-free towel. Wrap in the towel and then squeeze out the moisture. You want them to be dry to get crisp, but still have some moisture so the potatoes become tender when cooking.
Place the slightly dried potatoes in a large bowl (It's fine if they start to discolor slightly). Stir in 1 tbsp melted butter, salt, and pepper.
2 tablespoons melted butter, ½ teaspoon salt, ⅛ teaspoon pepper
Heat a shallow nonstick pan (10 ½-inches) over medium low heat. Place ½ tbsp butter and ½ tbsp oil in the pan and swirl to coat evenly. Spread the potatoes in the pan. Use a rubber spatula to spread evenly so there are no holes, but don't pack down.
1 tablespoon olive oil
Cook for 9-12 minutes, undisturbed. Check about halfway through to see if it is starting to get golden underneath. If not, increase the temp slightly.
Once you lift up and see it's completely golden and crisp it's time to flip. Remove the pan from the heat. First, slide a spatula under all around to make sure the potatoes aren't sticking to the pan anywhere. Use something heat resistant and slightly larger than the pan to place on top - a round wooden board, cutting board or a large plate to cover the top of the pan. If the area is a lot bigger than pan, it's hard to keep the pan and board together and rosti will slide right off (from experience). You can also go to the recipe post for more specific recommendations.
Next, use pot holders to protect your hands and hold both the pan and board securely. Flip quickly so the potato is on the board.
Melt the remaining ½ tbsp butter and ½ tbsp oil in the pan and swirl around to coat evenly. Slide the rösti back into the pan. Cook for 9-12 more minutes, or until potatoes are tender and golden underneath. Slide it onto a cutting board, slice into wedges and serve.

Nutrition