Serve these crispy, brown and buttery Rosti Potatoes and they’ll probably be everyone’s favorite side dish. Breakfast, lunch or dinner, you can dress up with toppings like poached eggs, lox, or anything your little heart can dream of. They’re basically the Mr. Worldwide of potato recipes.
Rosti Potatoes
Prep Time
Cook Time
Total
Servings
Ingredients
- 2 medium baking potatoes (Idaho or Russet), peeled
- 2 Tbsp. unsalted butter
- 2 Tbsp. Extra Virgin olive oil
- sea salt
- ground pepper
Let's go
- Preheat oven to 400° F.
- Wash and peel your potatoes. Leave in a bowl of cold water while you set up your other ingredients to prevent from browning.
- Get the butter and oil ready. Using your mandolin with the julienne attachment, grate potatoes into very thin “match” like strands. Using a paper towel, ring out the potato strands until they are as dry as you can get them (this will help the browning and crispy-ness of final pancake).
- Heat a small or medium-sized (we used a 9-inch cast iron) ovenproof skillet with the olive oil until it begins to form ripples in the oil, this will indicate its getting hot. The hotter the better when browning! Add in the butter and allow to melt. Add in the potato strands, moving around and flattening into one large pancake with a spatula, across the entire skillet. Sprinkle with a generous amount of salt and ground pepper.
- Continue to cook on stovetop until you see if begin to brown around all the edges, about 5 minutes. At this point you can flip the pancake if you think you can get a clean flip or throw it into the oven.
- Bake for 20 minutes, checking after about 10 minutes to make sure the bottom isn’t burning.
- Serve immediately when hot or allow to cool, cover and save for up to a day. When reheating, throw it back on a skillet for 5 minutes or in the oven.