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Creating a perfectly crisp roesti by shredding and squeezing out the potatoes, exactly like you would when cooking latkes, helps produce a base that can be topped with eggs and dressed greens. Because it is finished in the oven, there is no need to turn the dish, so the preparation is beautiful and easy.
- 3 medium potatoes
- 2 tbsp butter
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 8 cups of water for boiling
- Peel the potato, then cut into four pieces.
- Boil the water in a boiling pot, then add the potatoes to the pot. After boiling for about 10 minutes, before it is fully cooked, turn off the heat and drain the water.
- Grate the par-boiled potatoes with a hand grater or grate using the grater attachment of the food processor. Add the salt and black pepper to the potatoes and mix well.
- Heat the cast-iron skillet over medium heat, then add the olive oil and butter into the skillet. Once the oil is hot, transfer the mixture to the pan and apply light pressure until the top is flat.
- After about 5 minutes, check the bottom side of the roesti with a silicone spatula, if it's golden brown, it's time to turn it.
- Transfer the roesti from the skillet into the flat plate and cover it with a another flat plate top of the roesti and hold both plates together and turn it upside down. Put the pan back on the heat and olive oil again, when the oil is hot, gently slide the Roesti from the plate into the skillet.
- Cooking of this side will be completed earlier due to the heat of the pan. Check after 3-4 minutes of cooking and remove from the heat when it turns golden brown.
- Slice into 6 equal parts and serve warm.
Tips, Notes & Substitutes
- Roesti can be made in a variety of methods, none of which are superior to the others. For the best results, it’s important to use fresh, starchy, waxy potatoes, like Yukon Golds, and to cook them for a sufficient amount of time so that they brown and become crispy.
- Add sauteed onions or garlic to the recipe for a roesti if you want it to be more flavorful.
- Roesti is traditionally served with a fried egg on top, but feel free to top it with anything you like – sour cream, grilled meats, or vegetables.
- I would not recommend making the Roesti without boiling the potatoes. Without boiling them It becomes quite difficult to keep the temperature constant at a certain level to fry the potatoes in the pan and to make sure that it is cooked inside. Potatoes that are used without boiling will easily cause the outside to brown immediately and will burn in the time it takes to cook the inside, giving them an undesirable crispness.
- The ingredient amounts given in this recipe are suitable for a 20 cm diameter cast-iron skillet. If you want to use a pan of other sizes, adapt it so that the height of Roesti is 1 inch/2.5 cm.
- If you want a sharper taste, it will be better to use clarified butter.
- This is a classic Roesti recipe, you can use any spices and herbs you like to customize the recipe. Chives, dill, and red pepper flakes are some of the options worth trying.