Potato Rosti

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5 from 6 votes

The potato rosti is golden and crunchy on the outside and can be made for breakfast, lunch or dinner.

Prep Time30

Cook Time10

Course: Breakfast, Side Dish, Snack

Cuisine: swiss

Servings:

Author: Daen Lia

Ingredients

2 lbs potatoes peeled
2 tablespoon flour white all purpose
1 tablespoon garlic powder
½ tablespoon onion powder
2 egg whites
salt and pepper
olive oil for frying

Imperial (US) - Metric

Instructions

Grate potatoes: Peel the potatoes. Using the coarse side of a cheese grater, grate the potatoes. Place the grated potatoes into a bowl of cold water and stir around with your hands until the water turns cloudy. Drain the potatoes and lay onto a clean tea towel.
Squeeze potatoes: Pat the potatoes dry with absorbent paper. Wrap into a clean tea towel. Squeeze all of the moisture out of them. You can also use just your hands for this step. Try to release as much moisture from the potatoes as possible and then place into a large mixing bowl.
Season: Combine the flour, egg whites, garlic and onion powder and a generous amount of salt and pepper with the potatoes into the mixing bowl and mix well with your hands. The potato rosti mixture should be sticking quite nicely together however, you can add a little bit more flour if needed.
Bring oil to heat: In a medium sized pan on a medium heat, add the olive oil so it is roughly 2cm deep in the pan. Bring the olive oil to heat.
Shape: If making individual smaller potato rosti, take a handful of potato rosti mixture and flatten well into the palm of your hands. Try to make sure the level of thickness is even throughout. Place 2 - 3 potato rosti into the pan and cook for 2 - 3 minutes on each side or until they are golden and crispy. Place the cooked potato rosti on a pre-lined plate with absorbent paper and repeat this with the remainder of the mixture. If making one large potato rosti, place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface. Cook for 10 minutes or until the bottom is golden and crispy (you can check with a rubber spatula). Place a large board or plate over the pan and then flip the rosti onto the plate. Slide it back into the pan and cook for an additional 10 minutes. Slide onto a clean plate.
Serve: Serve on its own or with some garlic confit, fresh chives and a grating of pecorino romano.

Video

Notes

Potatoes: I’m not fussy with the potato type—just use what you have. I go for Sebago potatoes because they give that fluffy inside and crispy outside, but any good all-rounder will do the trick.

Baking: You can bake the rosti for a lighter option. Just brush them with a little olive oil and bake at 200°C (400°F) until golden and crispy on the edges. They won’t be quite as crunchy as pan-fried, but they’ll still be delicious.

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