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Loading...Rosti is Switzerland's beloved potato cake: a thick, golden disc of grated par-cooked potatoes fried in butter until shatter-crisp on the outside and tender within. Serve it as a hearty breakfast, a side to any roasted meat, or with a dollop of sour cream for a simple supper.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield1 (8-inch) potato cake, 4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 50 gCarbs
- 4 gFiber
- 2 gSugar
- 5 gProtein
- 380 mgSodium
- 950 mgPotassium
- 30 mgCalcium
- 1.5 mgIron
- 25 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the Potato Cake
- 2 lbs russet potatoes (about 4 medium), unpeeled
- 1 small yellow onion, peeled
- 4 tbsp clarified butter or unsalted butter, divided
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch of grated nutmeg (optional)
For Serving
- 1/2 cup sour cream or crème fraîche
- 2 tbsp fresh chives, finely snipped
- Flaky sea salt, to finish
Directions
- Place the unpeeled potatoes in a pot of salted water, bring to a boil, and simmer 8 to 10 minutes until just fork-tender but still firm. Drain, spread on a tray, and let cool completely to room temperature, then peel.
- Coarsely grate the cooled potatoes and the onion using the large holes of a box grater. Transfer to a large bowl and toss gently with the salt, pepper, and nutmeg if using.
- Heat 2 tablespoons of the butter in an 8-inch non-stick or well-seasoned cast-iron skillet over medium heat until the foam subsides. Add the potato mixture, spreading it evenly and pressing firmly with a spatula to compact it into a tight cake about 1 inch thick.
- Cook undisturbed for 10 to 12 minutes, resisting the urge to peek, until the underside is a deep, even golden brown. You can lift an edge with a thin spatula to check color.
- To flip, place a large plate over the skillet, hold it firmly with oven mitts, and invert in one swift motion. Slide the cake back into the pan and add the remaining 2 tablespoons of butter, tilting to coat.
- Cook the second side for 8 to 10 minutes, pressing occasionally with the spatula, until equally crisp and deeply golden. The cake should feel firmly set when shaken.
- Slide the rosti onto a cutting board and let rest 2 minutes. Cut into 4 wedges and arrange on warm plates.
- Top each wedge with a generous spoonful of sour cream, a scatter of chives, and a pinch of flaky salt. Serve immediately while hot and crisp.
Cook’s Notes
- Par-cooking the potatoes before grating gives a sturdier cake and a fluffier interior than using raw potatoes.
- Cool the potatoes completely before grating; warm starches turn gummy and clump.
- Use clarified butter (or half butter, half neutral oil) for higher smoke point and an extra-crisp crust.
- A 9-inch pan will make a thinner cake that cooks faster; an 8-inch yields the classic thick rosti.
- For a richer flavor, swap 1 tablespoon of the butter for rendered duck fat or lard.
