If you love crispy potatoes, this easy Potato Rosti recipe is perfect for you! It requires just four ingredients and comes together in one pan in under 30 minutes. They’re easier to make than they look and can be prepared ahead of time for your holiday meal.
What are Potato Rosti?
Originating from Switzerland, this potato pancake dish is perfectly crisp on the outside and soft on the inside. It’s a cross between a traditional hash brown and a pancake, making it the ideal addition to your brunch or light lunch. Also popularly known as potato latkes, they can be made as one large latke or individual ones.
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.
Prepare the potatoes to make rosti
Step 1-6: Peel and grate the potatoes using the large side of the box grater, then season with salt. Squeeze out as much liquid as possible.
How to make individual potato rosti cakes?: step by step
- Step 7-8: Heat butter and oil in a large non-stick frying pan over a medium heat.
- Step 9: Spoon the mixture to make 3-4 rostis. Flatten them down with the back of a spatula into as thin disc as possible. Cook for 4-5 each side until golden brown and crisp.
- Step 10: Add the remaining butter and oil. Flip and cook for a further 4-5 minutes. Drain on kitchen paper.
Make a large skillet Potato Rosti
- Step 11-12: Heat half the butter and olive oil in a non stick pan over medium heat.
- Step 13: Add the long strands of potatoes gently and press them down with a spatula. Cook for 10-12 minutes.
- Step 14: Once the edges turn golden, place a plate over the pan and flip the rosti. Heat the remaining butter and oil in the pan, then slide the rosti back in to cook the other side for 10 minutes. Once crispy on both sides, serve with your favorite toppings.
How to Make Potato Rosti in the Air Fryer
I knew you’d ask this ! So yes, I did try it in the air fryer. Shape your potato rosti cakes lightly and place them in the air fryer basket. Lightly spray or brush with clarified butter, then air fry at 205°C for 10-12 minutes until golden and crisp. Make sure to flip once in between.
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.
Storing Leftovers
Store the rosti in an air-tight sealed container in the fridge for up to 3 days. To reheat, simply crisp them up in a skillet, air fryer or oven.
Recipe FAQ's
Absolutely! You can prep them up to 8 -12 hours in advance. Reheat in the air fryer or oven at 140°C before serving for that fresh-out-of-the-pan crispiness.
I haven't tried doing to so far, so really can't tell you. But like most potato dishes, It should be possible to do it.
More easy potato recipes for you
Easy Potato rosti recipe below
Ingredients
- 450 g potato 3 medium ones
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 teaspoon salt or to taste
Instructions
- Peel the potatoes and grate on the coarse side of the grater. Add salt and pepper. Allow it sit for 5 minutes, Gather the grated potatoes and squeeze them out to remove the extra water. Save the water for later (may be needed later.
How to make Individual serving Potato rosti cakes?
- Heat the butter and oil in a large non-stick frying pan over medium heat.
- Spoon the potato mixture into the pan to make 4 rosti cakes, then flatten them into discs with the back of a spatula.
- Cook for 4-5 minutes on each side until they’re golden and crispy. If needed add 2 tablespoon of the reserved potato water to the rosti to help them bind together.
- Flip, cook the other side for another 4-5 minutes, and then drain on kitchen paper.
- Transfer the rösti to a serving plate and serve with a sour cream and crispy sage.
How to make large Skillet Rosti
- Heat half the butter and olive oil in a skillet over medium heat.
- Add the potatoes and press them down with a spatula. Cook for 10-12 minutes.
- Once the edges turn golden, place a plate over the pan and flip the rosti. Heat the remaining butter and oil in the pan, then slide the rosti back in to cook the other side for 10 minutes.
- Once crispy on both sides, cut into slices and serve with your favorite toppings.
Rohini says
Looks so tempting Sandy... Ur DH must have been glad to turn in soon 🙂
Anupama says
Very very tempting Sandhya... no wonder your boys liked it very much!
my kitchen says
Looks really good
Shri says
looks very delicious, Sandhya!
EC says
Thats so very tempting...thanks a lot for the entry
Chow and Chatter says
oh these look yummy