Classic Potato Rosti
Classic Potato Rosti
Ingredients
- 4 Agria potatoes, large, or similar starchy potato
- 1 white onion, large
- 1/4 cup clarified butter, or ghee, plus more as needed
- 1 1/2 teaspoons fine salt, or to taste
Instructions
- 1
Grate the Agria potatoes using a coarse grater into a large bowl. Ensure no water touches the potatoes during this process.
⏱️ 5 min
- 2
Place the grated potatoes onto a clean kitchen towel. Wrap the towel tightly around the potatoes and twist and squeeze vigorously to extract as much liquid as possible. This step is crucial for achieving a crispy rosti.
⏱️ 5 min
- 3
Finely slice the white onion and then break up the slices by hand.
⏱️ 3 min
- 4
Season both the squeezed grated potatoes and the sliced onions generously with fine salt. Potatoes require more salt than you might initially think.
⏱️ 2 min
- 5
Place a cast iron pan over low heat. Add a generous amount of clarified butter (approximately 1/4 cup) to the pan.
⏱️ 2 min
- 6
Carefully place about half of the seasoned grated potatoes into the hot pan, forming a solid base. Press the potato firmly into the corners of the pan, leaving a slight well in the center.
⏱️ 3 min
- 7
Place the seasoned sliced onions into the well, spreading them out to create a thin, even layer.
⏱️ 1 min
- 8
Add the remaining seasoned grated potato on top of the onions, covering them completely and forming the final top layer of the rosti. Gently press down to compact.
⏱️ 2 min
- 9
Allow the rosti to cook undisturbed for a few minutes on low heat to set. The steam from underneath will begin to cook the potatoes. Using a fish slice or spatula, continuously tuck in any potato trimmings around the edges, shaping the rosti into a perfect circular form. Repeat this shaping until the rosti holds its form.
⏱️ 5 min
- 10
Continue cooking on low heat, monitoring the sides of the rosti for a beautiful golden caramelization. This indicates it's almost ready to be flipped. This initial cooking phase will take approximately 12 to 15 minutes.
⏱️ 15 min
- 11
Once the bottom is golden brown and crispy, carefully place a large plate over the pan. Invert the pan to transfer the rosti onto the plate. Add a little more clarified butter to the pan, then slide the rosti back into the pan, uncooked side down. Continue cooking until the second side is also golden brown and crispy, about another 12-15 minutes.
⏱️ 15 min
- 12
Once both sides are golden and crispy, carefully slide the rosti onto a cutting board. Slice into wedges and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Potato Rosti
Ingredients
- 4 Agria potatoes, large, or similar starchy potato
- 1 white onion, large
- 1/4 cup clarified butter, or ghee, plus more as needed
- 1 1/2 teaspoons fine salt, or to taste
Instructions
- 1
Grate the Agria potatoes using a coarse grater into a large bowl. Ensure no water touches the potatoes during this process.
⏱️ 5 min - 2
Place the grated potatoes onto a clean kitchen towel. Wrap the towel tightly around the potatoes and twist and squeeze vigorously to extract as much liquid as possible. This step is crucial for achieving a crispy rosti.
⏱️ 5 min - 3
Finely slice the white onion and then break up the slices by hand.
⏱️ 3 min - 4
Season both the squeezed grated potatoes and the sliced onions generously with fine salt. Potatoes require more salt than you might initially think.
⏱️ 2 min - 5
Place a cast iron pan over low heat. Add a generous amount of clarified butter (approximately 1/4 cup) to the pan.
⏱️ 2 min - 6
Carefully place about half of the seasoned grated potatoes into the hot pan, forming a solid base. Press the potato firmly into the corners of the pan, leaving a slight well in the center.
⏱️ 3 min - 7
Place the seasoned sliced onions into the well, spreading them out to create a thin, even layer.
⏱️ 1 min - 8
Add the remaining seasoned grated potato on top of the onions, covering them completely and forming the final top layer of the rosti. Gently press down to compact.
⏱️ 2 min - 9
Allow the rosti to cook undisturbed for a few minutes on low heat to set. The steam from underneath will begin to cook the potatoes. Using a fish slice or spatula, continuously tuck in any potato trimmings around the edges, shaping the rosti into a perfect circular form. Repeat this shaping until the rosti holds its form.
⏱️ 5 min - 10
Continue cooking on low heat, monitoring the sides of the rosti for a beautiful golden caramelization. This indicates it's almost ready to be flipped. This initial cooking phase will take approximately 12 to 15 minutes.
⏱️ 15 min - 11
Once the bottom is golden brown and crispy, carefully place a large plate over the pan. Invert the pan to transfer the rosti onto the plate. Add a little more clarified butter to the pan, then slide the rosti back into the pan, uncooked side down. Continue cooking until the second side is also golden brown and crispy, about another 12-15 minutes.
⏱️ 15 min - 12
Once both sides are golden and crispy, carefully slide the rosti onto a cutting board. Slice into wedges and serve immediately.
⏱️ 2 min