Grated potatoes cooked in a pan or grated potato rosti is a delicious vegan and vegetarian dish. The rosti are tasty vegan pancakes of Swiss origin, prepared with a single main ingredient: potatoes! They can be an appetizer, a main course, or a side dish suitable for any diet; in fact they contain no gluten, no eggs, and no lactose and are perfect for vegans and vegetarians. These delicious egg-free and gluten-free potato pancakes, part of the best potato recipes I’ve made so far, are soft inside and crispy outside—at least when freshly made—and can be seasoned with the spices we like best: paprika, black pepper, oregano, chives, chili, rosemary and more. They can be enjoyed plain and are even better when accompanied by sauces such as ketchup and mayonnaise. Rosti can be made with pre-cooked but still al dente potatoes or with raw potatoes; I prefer the raw grated potato version—slightly more challenging to make, but much tastier.

Would you like to try making these raw grated potato pancakes with me? Come to the kitchen and you’ll see that with a little care you’ll be able to make rosti that don’t fall apart. For an equally delicious variant, check the potato and zucchini rosti!

Before you head to the stove, take a look at my Sicilian-style potato patties and my potato and tuna croquettes with a gooey center. Also, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!

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Difficulty: Medium
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: International
Seasonality: All seasons

Ingredients to make the potato rosti

1.5 lbs potatoes
to taste salt
to taste spices
to taste extra virgin olive oil

Tools

Pan
Grater coarse holes
Parchment paper
Ring mold 4 in
Spatula silicone

Steps to make the potato rosti

To make the grated potato rosti, peel the potatoes, rinse them and grate them using a coarse-hole grater. Gather them in a bowl, add a little salt and spices to taste and mix; I used pepper, paprika and rosemary. Prepare a 4 in ring mold and some parchment paper.
Squeeze the potatoes with your hands and, using the ring mold, form discs directly on the parchment paper. Lift a disc together with its piece of parchment (which you should have cut beforehand) and flip it onto a preheated nonstick pan with a generous drizzle of oil. Be quick, because the potatoes will keep releasing liquid.
Let the rosti fry over medium heat for 9 minutes, then increase the heat and continue cooking for one minute.
After this time, a first crust should have formed; gently, with the help of the spatula, lift each pancake and flip it.
Continue cooking for another ten minutes in the same way.
After 20 minutes the rosti will be ready, and for a more golden crust, raise the heat and cook for a few more minutes, flipping once per side.
Rosti are best eaten just made, but can also be enjoyed warm. I recommend not storing them in the fridge and making only the quantity you plan to consume.