Description

This Potato Rosti features crispy, golden-brown potatoes that are simply irresistible. With minimal ingredients and a straightforward prep, it’s an ideal dish for a quick dinner or comfort food craving. Perfectly seasoned and cooked, this classic recipe is a must-try for anyone who loves homemade meals.

Ingredients

Scale

2 to 3 medium-sized russet or yukon gold potatoes (460g)
3 tablespoons clarified butter or ghee (divided, 42g)
1 teaspoon salt
8 cups water for parboiling

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Instructions

Scrub and wash the potatoes; do not peel.
Place the potatoes in a large pot with water and bring to medium-high heat. Cook until a fork can pierce the potatoes, but they remain firm and intact.
Carefully drain the hot water and rinse the potatoes under cool water to help them cool down.
Transfer the potatoes to a dry bowl and refrigerate for at least 2 hours or overnight.
Once chilled, peel the potatoes and grate them using a box grater with the large holes. Do not wash the potatoes after peeling.
Squeeze out any excess moisture from the grated potatoes using both hands. This ensures a perfect texture.

Notes

Refrigerating the potatoes helps achieve the right texture for frying.
Squeezing out moisture is essential for crispiness; don’t skip this step.
You can serve Potato Rosti with sour cream or applesauce for added flavor.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 1g
Sodium: 300mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg