Impress your guests with this gorgeous rosti to top as you just.
It’s the perfect crispy and creamy fried potato pancake you’ll want to make for every gathering.
It delivers an undeniable wow factor in the form of a skillet-sized golden crisp potato pancake.
Simply Recipes / Alison Bickel
After all, tender potatoes fried until crisp isnt exactly a hard sell.
Among them are the Swiss, whose rosti ranks up there with fondue and raclette as a national dish.
Add a smattering of fixings on the side for guests to pick from and let the fun begin.
Simply Recipes / Alison Bickel
What is Rosti?
Its probably safe to say that rosti is to the Swiss table whathash brownsare to the American diner.
Theyre made by grating raw or cooked potatoes and pan frying them in butter or another fat.
Simply Recipes / Alison Bickel
Rosti are typically small, thick pancakes.
The Best Potatoes for Rosti
My preference is Yukon Gold potatoes.
Theyre a thin skinned, slightly starchy variety that crisps up nicely.
Simply Recipes / Alison Bickel
If you cant find Yukon Golds, use Russet potatoes instead.
Tips to Avoid Stuck-on Rosti
Really, this is a simple recipe with few ingredients.
The only challenge is when it comes time to flip it.
Simply Recipes / Alison Bickel
Here are a few tips to boost your confidence:
Use the right pan.
A cast iron or non-stick skillet means the rosti will release with ease when it comes time to flip.
Plus, more than half the fat in the recipe comes from heart-healthy olive oil.
Simply Recipes / Alison Bickel
Find the right plate.
You will lay a plate on top of the rosti to flip it.
What to Serve with Rosti
This is where the fun happens!
Simply Recipes / Alison Bickel
The rosti is the main event, while a variety of tasty fixings play a supporting role.
Boil them as you do the Yukon Golds.
They will take longer to cook and should be peeled as soon as they are cool enough to handle.
Simply Recipes / Alison Bickel
Then, store them in the fridge for 1 hour.
The recipe calls for 2 1/2 teaspoons kosher salt.
I use Diamond Crystal kosher salt.
Simply Recipes / Alison Bickel
you’re free to do this step a day ahead.
Grate the potatoes right into the bowl using the large holes of a box grater.
The peel will slough off as you go and can be discarded.
Gently toss with salt and black pepper.
Heat a 10-inch cast iron or non-stick skillet over medium-high heat.
If you dont have a skillet of this size, dont worry.
Your rosti will either be a little bigger or a little smaller.
Add 1 tablespoon butter and 2 tablespoons olive oil.
When the butter melts and the fat spatters vigorously when you flick water into the pan, its ready.
Use your hands to evenly distribute the potatoes across the surface of the skillet.
Use the back of a spatula to press the potatoes down firmly.
Nudge the edges inward so its just a touch away from the side of the skillet.
Drizzle about 1 tablespoon of olive oil around the circumference of the rosti.
These steps will help the rosti hold together and release from the skillet when flipped.
Brown the rosti until the bottom is golden brown, 6 to 8 minutes.
Use the spatula to gently take a peek underneath to see if its nice and brown.
Press the rosti firmly across the top and around the edges again.
It should look like a large, tidy disk.
Find a plate that is about the size of the rosti.
Hold the plate in place as you lift and flip the skillet, inverting the rosti onto the plate.
Return the skillet to the stove still over medium-high heat.
Add the remaining 1 tablespoon each of butter and oil.
When its melted and hot, carefully slide the rosti back into the skillet.
Press it back into place with the spatula if needed.
Continue to cook until golden brown on the second side, another 6 to 8 minutes.
Scatter the scallions over the top.
To serve, set the skillet on the table with the fixings on the side.
Cut the rosti into wedges and use a spatula to transfer it onto serving plates.
Invite each diner to pick and choose their favorite fixings to top their rosti.
Reheat it in a lightly greased skillet over medium-high heat until warm and crispy.
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