Description
This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in clarified butter or ghee for maximum crispiness and flavor.
Ingredients
Units
Scale
- 1kg / 2 lb potatoes
- 3/4 tsp kosher salt
- 1/2 tsp finely ground black pepper
- 15g / 1 tbsp clarified butter or ghee, melted
- 60g / 4 tbsp clarified butter or ghee, separated for cooking
Instructions
- Peel and grate the potatoes using a box grater to create long strands
- Squeeze out excess liquid from the grated potatoes and place in a bowl
- Add melted clarified butter, salt, and pepper and toss to combine
- Melt half the clarified butter in a 26cm non-stick pan over medium-low heat
- Place the grated potato into the pan without packing down
- Tidy the edges and lightly pat the surface to even it out
- Cook for 12 minutes until the underside is very golden and crispy
- Flip the rosti carefully using a board or plate
- Melt remaining clarified butter in the pan
- Slide the rosti back into the pan and cook another 12 minutes until golden and crisp
- Ensure a knife inserted into the center meets no resistance
- Slide onto a cutting board, rest briefly, then cut into wedges and serve immediately
Notes
For ultra crispy results, make smaller thinner rostis and cook about 5 minutes per side. To keep warm, place on a rack over a tray in a 120°C/250°F oven. Small rostis reheat best in a 200°C/390°F oven for 7 minutes.