Crispy Potato Rösti

Get ready to master the art of the perfect potato rösti – that gloriously golden, impossibly crispy Swiss potato cake that’s about to become your new favorite side dish. With just a few simple techniques, you’ll create a rösti that’s shatteringly crisp on the outside and delicately tender within.

The secret to achieving that coveted crunch? It’s all in the clarified butter (or ghee) and proper moisture control. While regular butter can burn and oil lacks flavor, clarified butter gives you the best of both worlds – pure, rich taste and the high smoke point needed for that golden-brown crust we’re after.

Ingredients

For the Rösti:

• 1kg/2 lb starchy potatoes (skin on)
• 3/4 tsp kosher salt (or 1/2 tsp table salt)
• 1/2 tsp black pepper, finely ground
• 15g/1 tbsp clarified butter or ghee, melted

For Cooking:

• 60g/4 tbsp clarified butter or ghee, divided

Steps

1. Prepare Potatoes: Peel potatoes and grate using a box grater on the large holes. Aim for long strands – they create better structure in the final rösti. Work quickly to prevent oxidation.
2. Remove Moisture: Working in batches, firmly squeeze handfuls of grated potato over a bowl to remove excess liquid. This step is crucial – wet potatoes won’t crisp properly.
3. Season: Transfer squeezed potatoes to a large bowl. Add 3/4 tsp salt, 1/2 tsp pepper, and 15g melted clarified butter. Toss thoroughly to combine. Don’t worry if potatoes discolor – this is normal and will disappear during cooking.
4. Heat Pan: Place a 26cm/10.5″ non-stick skillet over medium-low heat. Add 30g/2 tbsp clarified butter and let melt completely.
5. Form Rösti: Add potato mixture to pan, spreading evenly but not packing down. Use a rubber spatula to neaten edges. Cook for 12 minutes until deeply golden underneath. Check at 8 minutes – if not browning, increase heat slightly.
6. Flip: Place a wooden board over pan and flip confidently in one quick motion. Add remaining 30g/2 tbsp clarified butter to pan and slide rösti back in.
7. Finish Cooking: Cook second side for 12 minutes until golden and crispy. Test doneness by inserting a knife – it should meet no resistance.
8. Serve: Slide onto cutting board and cut into 4-6 wedges. Serve immediately while crispy.

For Small Rösti:

• Form 8cm/3″ rounds
• Cook 5 minutes per side
• Use 25g/1.5 tbsp clarified butter per batch

Smart Swaps

• Use ghee instead of clarified butter (1:1 ratio)
• Sweet potatoes work well but need gentler heat

Make It Diabetes-Friendly

• Use sweet potatoes (reduces glycemic impact by 30%)
• Add grated zucchini (replace 25% of potato weight)
• Smaller portions: Make individual rösti instead of one large

Pro Tips

• Use a well-seasoned cast iron pan for extra crispiness
• Grate potatoes just before cooking to prevent discoloration
• Let grated potatoes rest 5 minutes before squeezing – more water releases