Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Potato Rosti Recipe
This can be a recipe for really crispy Potato Rosti that’s superbly golden on the skin and fluffy on the within. The key is pan frying in the suitable fats! Butter = tasty however not crispy. Oil = crispy however flavourless. The Swiss cracked the code – use clarified butter (or ghee!). Purchase it or make your personal – it’s tremendous simple!
Make one big one as I do, although you probably have the endurance, you may make a number of smaller ones!
She who was labelled Potato Woman by her household when she was a mere teenager can not comprehend how she’s made it by way of 6 years with a recipe web site and never shared a rosti recipe.
No less than, not “correctly”. A variation of it’s buried on this outdated Smoked Salmon Rosti Stack breakfast recipe.
However – onwards! It has arrived, able to serve alongside your schnitzels, parmies, an epic standing rib roast or roast chicken!
Distinction between potato rosti, hashbrowns and latkes
Broadly talking, they’re comparable as they’re all made with shredded potatoes which can be pan fried till crispy. The opposite factor all of them have in frequent is that I’m a fan of all three.😍
Nonetheless, there are delicate variations:
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Rostis (or correctly spelt rösti), which originate from Switzerland, usually are pan fried in a medium(ish) skillet then minimize as much as function a facet dish for a meal;
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Hash browns are often particular person dimension – assume Macca’s hash browns – and served for breakfast; and
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Latkes are additionally particular person dimension however often sure with some egg and flour, and due to these additions, they aren’t as crispy – until you employ mainly deep fry them.
Right here’s all you want to make Potato Rosti (I get salt and pepper at no cost!):
Potatoes
There’s no definitive rule about what kind of potatoes to make use of, and there’s no must get pedantic about it both! Floury potatoes will make the within extra fluffy, a bit like mashed potato, and waxy potatoes maintain these pretty strands higher, however nonetheless very gentle and cooked by way of.
Each go good and crispy, albeit waxy potatoes get a bit crispier. In all honesty, use whichever you favor – I simply use all-rounder floury potatoes to get the most effective of each worlds.
I exploit Sebago potatoes (Australia, the dust brushed kind) which is a superb all rounder that leans in direction of floury. The equal within the US are Russets although Yukon Golds are wonderful all-rounders, and within the UK – Maris Pipers, King Edward and Desirée;
Clarified butter or ghee (just about the identical factor)
That is for flavour and crispiness. Make your personal (it’s cinch!) or purchase it (Indian part of huge Australian grocery shops, labelled Ghee). Your rosti received’t be crispy when you pan fry in extraordinary butter as a result of butter has water in it. And when you fry in oil, you’ll miss the buttery flavour!
The answer is clarified butter or ghee.
Ghee and clarified butter is just pure butter fats, and they’re just about the identical factor to allow them to be used interchangeably. They’ve a extra intense butter flavour than extraordinary butter and in contrast to common butter, can be utilized for frying with out burning.
What’s it truly? Butter is made up of ~84% fats, and the remainder is water and dairy (milk solids). For clarified butter and ghee, the water and milk solids are eliminated leaving pure butter fats which has a a lot increased smoke level (ever set off your smoke alarm with burning butter??🙋🏻♀️). You additionally received’t have the little darkish brown/black flecks you get when cooking in butter for quite a lot of minutes, that are the burnt milk solids.
Clarified butter additionally makes the rosti crispier than utilizing regular butter (as a result of butter has some water content material = unhealthy for frying) and likewise has a extra intense butter flavour.
Distinction between ghee and clarified butter – Whereas each are made the identical manner (ie simmering to take away water and milk solids), ghee is simmered somewhat longer which provides it a barely nuttier flavour. Clarified butter is from Europe (classically utilized in French cooking) whereas ghee is utilized in Indian cooking (the key to superb curries!).
Greatest different: butter and oil combo. Simply utilizing butter provides a greater flavour however received’t make it as crispy and also you get little black bits from the burnt bits of butter. Simply utilizing oil doesn’t have as good a flavour.
For those who’re staring on the big rosti and already fretting about The Dreaded Flip – don’t! My trick is to make use of a picket board with a deal with or perhaps a chopping board – simply one thing with some protrusion which you can grip onto for the flip. A lot simpler than utilizing a plate (says the lady who has misplaced extra rosti than she cares to recollect by making an attempt a plate flip 😩).
1. Grate the uncooked potatoes utilizing a regular field grater. I love to do it lengthwise to get good lengthy strands – but it surely actually doesn’t matter how lengthy or quick your strands are. There isn’t any must parboil – I discover that makes the within an excessive amount of like mashed potato earlier than the skin will get golden;
2. Squeeze out the surplus liquid then switch to a bowl. No have to be 100% thorough right here, squeezing out each drop of water, as a result of we really need a few of that water to assist steam-cook the within (in any other case it takes ceaselessly to prepare dinner by way of!). That’s why I simply seize handfuls quite than utilizing a tea towel which is extra thorough.
Nonetheless, squeezing out most of the water is critical as a result of in any other case all that water leeches all the way down to the bottom of the pan because it cooks and it does ultimately evaporate, but it surely takes longer and stops the bottom from getting actually crispy.
Don’t fear in case your potatoes go brown / reddish whereas sitting round. That is simply from oxidation (response of potato to air) and it’s all bluster; it doesn’t imply the potato is off. When you begin cooking, it can change again to white;
3. Combine the potatoes with melted butter (or clarified butter, if that’s what you’re utilizing), salt and pepper;
4. Scatter into skillet flippantly, don’t pack it down tightly. We would like FLUFFY on the within! It should appear fairly deep – round 3.5cm / 1.5″ – but it surely cooks all the way down to 2cm / 4/5″.
Cook dinner for 12 minutes on medium low to make the underside golden and for the within to prepare dinner by way of and semi-adhere collectively. We don’t need mash – we simply need the strands to prepare dinner by way of till gentle and bond collectively sufficient to be sliceable with out falling aside. That is the explanation it’s finest to not rinse the grated potato – as a result of it removes rather more starch than simply squeezing out extra water. This leads to “slippery” potato strands, quite than bonding collectively.
It takes longer than you assume to turn into golden as a result of residual water from the potato leeches out and that should evaporate – which additionally type of “steam-cooks” the within – earlier than the underside goes golden and crispy.
Particular person Rosti
For those who’re making small ones, simply place the potatoes into small rounds. Once more, don’t pack them down – place the potato within the skillet, then use a rubber spatula to push the edges in to type rounds. Resist the temptation to make use of rings – these little pokey bits on the facet get additional crispy!!
5. Flip! When the underside is golden (use a rubber spatula to peek), utilizing a spherical picket board with a deal with and even a big rectangle chopping board (or plate, if you’re a professional!) to cowl the skillet then shortly flip to flip! Utilizing a plate is a bit more troublesome since you don’t have something to carry onto so you want to press the plate and skillet collectively very firmly and maintain them collectively as you flip. It’s a lot simpler to do this manoeuvre utilizing one thing with a deal with. As soon as I switched from a plate to a picket board with a deal with, I’ve by no means misplaced a part of a rosti throughout The Flip! It’s additionally simpler to slide the rosti again into the skillet when you use a board, quite than a plate with a ridge;
6. Raise the skillet off the board to disclose the golden underside. If at this stage, you realise it’s not as golden as you thought, simply flip it again into the skillet and preserve cooking;
7. Slide the rosti again in, raw facet down and prepare dinner for an additional 12 minutes or till you possibly can slide a knife by way of the centre simply, with no resistance from raw potato; and
8. Slide the rosti onto a serving platter or chopping board. Minimize into (giant!) wedges and serve instantly!
The crispiness of a rosti comes all the way down to the quantity of fats you employ to prepare dinner it – and nothing extra. Any kind of potato cooked in loads of fats will turn into very crispy – waxy or floury.
Nonetheless when you make skinny small ones, they are often potato crisp-level crispy. As in, THIS crispy:
They’re just about like potato crisps once they’re this skinny!
So for these of you who fee crispiness very extremely, this would possibly beg the query – why would you make a big one as an alternative of small ones?
Sheer practicality.
For small rostis, it takes as much as 10 minutes per batch – 3 to 4 in a medium/giant skillet. They’ll keep heat and crisp within the oven, however when you’re feeding a household of 4, that’s a LOT of batches you want to make, and the time shortly provides up.
However, one big rosti takes 25 minutes to prepare dinner, and it’s low upkeep at that. So for me, it’s a no brainer – I all the time go the big format.
The primary thought for most individuals is Schnitzel – it’s a pub grub favorite right here in Australia!
However truly, I discover rosti to be a extremely useful starch facet dish that’s cooked solely on the range when a centrepiece requiring precise prepare dinner occasions is hogging the oven. Once I’ve invested in a treasured prime rib, or I’ve been slaving for hours over the right Roast Turkey, or making the most effective ever Roast Chicken, I don’t need to muck up oven temps by cramming the oven stuffed with different stuff. Keep away from the oven, folks!
So a grand potato facet dish that’s made on the range is a really useful recipe certainly, particularly across the vacation season – Christmas, Thanksgiving, Easter.
After all, rosti additionally makes an exquisite addition to the breakfast desk, whether or not in lieu of hash browns alongside bacon and eggs, or accompanying grander affairs like final week’s Eggs Benedict. Although that’s one formidable breakfast unfold, even I’ll freely admit! – Potato Woman x
Ingredients
- 1kg/ 2 lb potatoes (skin on weight) – Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1)
- 3/4 tsp salt , kosher/cooking salt (or 1/2 tsp table salt)
- 1/2 tsp finely ground black pepper
- 15g/ 1 tbsp clarified butter / ghee or normal butter , melted (Note 2)
- 60g/ 4 tbsp clarified butter / ghee , separated (sub half butter, half vegetable oil) (Note 2)
Instructions
- 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.
- Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.
Notes
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. Clarified butter is the European (French) version of Ghee which is commonly used in Indian cooking (it is slightly nuttier in flavour, but virtually the same so used interchangeably).
Sold in jars labelled “ghee” in the Indian section of large supermarkets (Coles/Woolies) and cheaper at Indian stores, or in Europe you can find clarified butter in stores. I prefer to make my own for a more pure butter flavour – it’s super easy and cheaper, lasts for months in the pantry and you will use it to pan fry and roast everything!
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.
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