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crispy potato rosti

Recipe by
barbara lentz
beulah, MI

Great crispy potatoes. I like using ghee it's clarified butter and has a more intense butter flavor and a higher smoke point so it makes food crispier

yield 2 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For crispy potato rosti

  • 4 md
    yukon gold potatoes peeled
  • 1 tsp
  • 4 Tbsp
    ghee divided

How To Make crispy potato rosti

  • 1
    Grate the potatoes and squeeze out as much water as you can. Stir in the salt.
  • 2
    Add 2 tablespoons of Ghee to a skillet. Add the potatoes the the skillet and flatten into the shape of the skillet. Cook on medium high heat until browned on the bottom.
  • 3
    Place a flat board with a handle. I used a Pizza peel on top of the pan. Flip the potato rosti onto the board. Add the remaining ghee to the pan. Slide the potatoes back into the skillet and cook until browned on the other side.

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