Recipe video above. If you want crispy and deep golden instead instead of burnt, don't skimp on the fat. If you want ultimate flavour, use clarified butter or ghee instead of butter or oil - buy it, or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
Cuisine: Swiss, Western
Keyword: potato rosti, rosti
Servings: 4- 6 people
1kg/ 2 lbpotatoes (skin on weight) - Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1)
3/4tspsalt, kosher/cooking salt (or 1/2 tsp table salt)
Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
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 first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
To hold / keep warm
Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.
1. Potatoes - rosti works very well with either waxy or starchy potatoes. Floury potatoes go a bit more fluffy inside (like mashed potato) whereas waxy goes soft but still holds those lovely strands. Both go crispy - waxy is probably a touch crispier. There's no definitive rule about what types of potatoes are best, so if you want to hedge your bets as I do, use a good all-rounder or leaning slightly towards floury (Aus all-rounder: Sebago - the common dirt brushed potatoes, US: Yukon Golds, UK: Maris Piper or King Edwards)2. Clarified butter / ghee (same thing) - this is butter with water and milk solids removed so it has a more intense butter flavour, higher smoke point and will make things crispier. Sold in jars labelled "ghee" in the Indian section of large supermarkets (Coles/Woolies) and cheaper at Indian stores. Or make your own - it's super easy and cheaper, lasts for months in the pantry and you will use it to pan fry and roast everything!In Europe/UK, clarified butter in jars is also quite common.SUBS:
Normal melted butter for mix into potato (just a touch helps disperse salt and pepper better, plus touch of extra flavour).
Cooking: 15g / 1 tbsp butter + 1 tbsp vegetable oil for each side you cook.
3. Flipping vehicle - the ideal method is using a round wooden board with a handle. Hold the handle when you flip - you will have much more control than trying to flip with a plate where you can only keep your hand on the base of the plate. A wooden board with a handle will also work, but be sure to position the rosti closer to the handle so you have more control when you flip.Alternatively, use a rectangle board or large flat plate and rope in a helper. With 4 hands, it's much easier!4. Reheating: Small rosti - on a rack over a tray in a 200°C/390°F oven, 7 minutes. Large rosti - same temp and rack method, about 10 minutes. Small rostis reheat with more crispiness.