Skip to main content
Main

Rosti

A Swiss potato patty made by grating potato, frying in oil, and seasoning with salt and pepper.

From the Wikibooks Cookbook · 2 ingredients
Jump to recipe ↓

Rosti

Serves 1

Ingredients

Directions

Prepare

  1. Grate the potato into a dish, and squeeze out the excess moisture, discarding the liquid.

  2. Split the mixture into two even piles.

Fry and serve

  1. Pour the oil into a frying pan and heat moderately.

  2. Place the two piles separately onto the pan, pushing down on top of them with a spatula in order to ensure that the piles stay intact.

  3. Fry until the underside is golden brown, then carefully flip and cook the other side.

  4. Add salt and pepper to taste, and serve.

Nutrition, whole recipe (rough)

280Calories
4 gProtein
14 gFat
37 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Potato
Forms the main body of the patties; its starch binds and sets as it fries.
Vegetable oil
Conducts heat to the potato and gives the patties a crisp, golden-brown surface.

The step that matters

Squeezing out the moisture. Excess water in grated potato steams instead of frying, which keeps the patties soft and stops them browning and crisping properly. Removing it lets the starch bind and the surface crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes