Crispy Potato Rosti Recipe

Craving a truly delicious and satisfying potato recipe that’s easy to make? Look no further than this incredible Crispy Skillet Potato Rosti! If you’ve never had Rosti before, it’s essentially a giant, glorious Swiss potato pancake, made from shredded potatoes pan-fried until deeply golden and shatteringly crisp on the outside, yet wonderfully tender on the inside. This isn't just another one of those recipes using potatoes; it's a meticulously tested method designed to give you perfect results every single time – no falling apart, no soggy centers, just pure crispy potato bliss.
What makes this Rosti recipe so special? It’s incredibly weeknight-friendly, relying on just 5-6 simple pantry ingredients you likely already have. Whether you're looking for an impressive weekend brunch dish, a hearty breakfast, or an easy potato side to elevate dinner, this Rosti fits the bill perfectly. Plus, it's a "healthy-ish" option, pan-fried to perfection rather than deep-fried, packed with real potatoes, and easily balanced with fresh veggies and lean protein. Get ready to discover your new favorite way to make potato dishes!
Good for: weekend brunch, steak night, “use up potatoes” dinners
Potato Rosti is a classic Swiss dish featuring shredded potatoes cooked as one big, glorious skillet pancake. It's cherished for its incredibly crispy exterior and soft, flavorful interior. But how is it different from other potato favorites?
Hash browns: Unlike hash browns, which are often individual patties or smaller, fast-food style rectangles, Rosti is typically cooked as a single, large cake that’s then sliced into wedges.
Latkes: While also potato pancakes, latkes are usually bound with egg and flour, giving them more of a fritter-like texture. Rosti, on the other hand, relies purely on the starch from the potatoes (and careful cooking!) to bind together.
Choose Rosti when you want a substantial, crispy potato base for eggs, smoked salmon, or leftover roast meat, or when your oven is busy and you need a fantastic stove-top potato side.

Ingredients

• Potatoes: 2 large (about 1.5 lbs) Yukon Gold or Russet potatoes. These varieties are ideal because their starch content helps create those irresistible crispy edges while keeping the center tender. Waxy potatoes tend to be softer and less crisp.
• Fat for crisping: 2 tablespoons unsalted butter or ghee, plus 1 tablespoon olive oil. Using both butter (or ghee) and olive oil offers the best of both worlds: the rich flavor of butter and the higher smoke point and extra crispness from the olive oil. If you only have one, you can use 3 tablespoons of either, adjusting heat as needed.
• Seasoning: 1 teaspoon salt, ½ teaspoon freshly ground black pepper. These are baseline amounts; feel free to adjust to your taste.
• Optional flavor add-ins (brief notes, not new recipes):
• ¼ teaspoon garlic powder or onion powder
• ¼ teaspoon smoked paprika
• Finely sliced green onions or chives (2 tablespoons)
• A little grated Parmesan (2 tablespoons) for extra savory flavor
• Fresh herbs like thyme or parsley (1 tablespoon, chopped)
• We’ll keep the base recipe very simple so it always works, then you can layer these optional flavors on top!

Directions

1. Tools & Pan Setup:
   10–11 inch nonstick or well-seasoned cast-iron skillet (pan size and a good nonstick surface are crucial for preventing sticking and ensuring even cooking!)
   Box grater or food processor with shredding disk
   Clean kitchen towel or flour sack towel for squeezing
   Heat-safe cutting board or flat platter for flipping
2. Prep and shred the potatoes Peel your potatoes (this is optional, but recommended for the silkiest texture) and grate them on the coarse side of a box grater. Pile the grated potatoes into a clean, towel-lined bowl. Don't worry if they start to look a little pink or gray from oxidation; this is perfectly normal and the color will even out during cooking.
3. Squeeze out just enough moisture Gather the towel around the grated potatoes and squeeze firmly over the sink or a bowl. You want them to be damp, not dripping. This step is crucial: too much water means a soggy rosti that won't crisp, while too dry means it won't bind and could burn before the center cooks through.
4. Season and load the pan In the bowl, toss the squeezed grated potatoes with 1 tablespoon of the melted butter/ghee, the olive oil (if using both), salt, pepper, and any optional spices you're adding. Preheat your skillet over medium-low heat with the remaining 1 tablespoon of fat. Once hot, scatter the seasoned potatoes loosely over the pan, then gently pat them into an even round, about ¾ inch thick. **Do not compact it like a cake**; a loose pack helps create air pockets for crispness.
5. Cook the first side low and slowCook the rosti for 10–12 minutes on medium-low heat without fussing or disturbing it. Look for visual cues: the edges will start to turn golden, you'll hear gentle sizzling, and it should feel set when you gently nudge the pan. **Tip:** After about 8 minutes, carefully peek under the edge with a spatula. If it's browning too fast, lower the heat; if too slow, slightly increase it.
6. Flip with confidence Once the first side is beautifully golden and set, slide a spatula all the way around the edges and underneath to loosen any stuck spots. Place your cutting board or a flat platter firmly over the skillet, hold them together, and flip the rosti in one quick, confident motion. Return the skillet to the heat with a tiny bit more fat if needed, then carefully slide the rosti back into the pan, browned side up.
7. Crisp the second side & serve Cook for another 8–10 minutes, or until the second side is also deep golden brown and a knife slides into the center with no resistance. Transfer the finished rosti to a cutting board, let it rest for 2–3 minutes (this helps it set), then cut into wedges. Finish with a sprinkle of flaky salt and fresh herbs for extra flair. Enjoy your perfectly crispy potato rosti!