Classic Potato Rosti
Classic Potato Rosti
Ingredients
- 4 Agria potatoes, large
- 1 white onion, large, thinly sliced
- 3/4 cups clarified butter
- 1 tablespoon fine salt, or to taste
Instructions
- 1
Grate the Agria potatoes using a coarse grater. Place the grated potatoes onto a clean kitchen towel. Gather the towel into a ball and twist and squeeze firmly to extract as much liquid as possible from the potatoes. Transfer the squeezed potatoes to a large mixing bowl.
⏱️ 10 min
- 2
Take the thinly sliced white onion and separate the strands with your fingers. Add the separated onion to the bowl with the grated potatoes.
⏱️ 3 min
- 3
Generously season both the grated potatoes and sliced onions with fine salt. Mix well to ensure even distribution.
⏱️ 2 min
- 4
Place a cast iron pan over low heat. Add approximately 1 1/2 ladles (about 3/4 cup) of clarified butter to the pan and allow it to heat until shimmering.
⏱️ 3 min
- 5
Carefully place a base layer of the seasoned grated potato into the hot pan, pushing it out to the edges and into the corners to form a solid, even base. Create a slight well in the center of this potato layer.
⏱️ 3 min
- 6
Spread a thin, even layer of the seasoned sliced onions into the well and out towards the edges of the potato base. Top with another layer of seasoned grated potato, completely covering the onions.
⏱️ 2 min
- 7
Allow the rosti to cook undisturbed for a couple of minutes. As the potato begins to soften, use a fish slice (metal spatula) to repeatedly tuck in the potato trimmings around the edges of the rosti, shaping it into a perfect circular form. Continue this process until the sides are beautifully golden brown and caramelized.
⏱️ 10 min
- 8
Once the first side is golden brown, carefully get the fish slice underneath the rosti. Holding the pan handle, skillfully rotate and flip the rosti over in the pan to cook the second side. Repeat the shaping process (tucking in edges) on the newly exposed side.
⏱️ 5 min
- 9
Continue cooking the second side until it is also golden brown and crispy, and the rosti can roll freely in the pan. Lift the rosti to check the underside for desired color and crispness.
⏱️ 10 min
- 10
Once both sides are golden brown and crispy, transfer the Rosti from the pan onto a wire rack to drain any excess butter and ensure maximum crispiness. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Potato Rosti
Ingredients
- 4 Agria potatoes, large
- 1 white onion, large, thinly sliced
- 3/4 cups clarified butter
- 1 tablespoon fine salt, or to taste
Instructions
- 1
Grate the Agria potatoes using a coarse grater. Place the grated potatoes onto a clean kitchen towel. Gather the towel into a ball and twist and squeeze firmly to extract as much liquid as possible from the potatoes. Transfer the squeezed potatoes to a large mixing bowl.
⏱️ 10 min - 2
Take the thinly sliced white onion and separate the strands with your fingers. Add the separated onion to the bowl with the grated potatoes.
⏱️ 3 min - 3
Generously season both the grated potatoes and sliced onions with fine salt. Mix well to ensure even distribution.
⏱️ 2 min - 4
Place a cast iron pan over low heat. Add approximately 1 1/2 ladles (about 3/4 cup) of clarified butter to the pan and allow it to heat until shimmering.
⏱️ 3 min - 5
Carefully place a base layer of the seasoned grated potato into the hot pan, pushing it out to the edges and into the corners to form a solid, even base. Create a slight well in the center of this potato layer.
⏱️ 3 min - 6
Spread a thin, even layer of the seasoned sliced onions into the well and out towards the edges of the potato base. Top with another layer of seasoned grated potato, completely covering the onions.
⏱️ 2 min - 7
Allow the rosti to cook undisturbed for a couple of minutes. As the potato begins to soften, use a fish slice (metal spatula) to repeatedly tuck in the potato trimmings around the edges of the rosti, shaping it into a perfect circular form. Continue this process until the sides are beautifully golden brown and caramelized.
⏱️ 10 min - 8
Once the first side is golden brown, carefully get the fish slice underneath the rosti. Holding the pan handle, skillfully rotate and flip the rosti over in the pan to cook the second side. Repeat the shaping process (tucking in edges) on the newly exposed side.
⏱️ 5 min - 9
Continue cooking the second side until it is also golden brown and crispy, and the rosti can roll freely in the pan. Lift the rosti to check the underside for desired color and crispness.
⏱️ 10 min - 10
Once both sides are golden brown and crispy, transfer the Rosti from the pan onto a wire rack to drain any excess butter and ensure maximum crispiness. Serve immediately.
⏱️ 2 min