Crispy potato rösti are an original Swiss dish.
The original potato rösti recipe was a farmer’s breakfast from the Canton of Bern, made with boiled potatoes from the previous day, then cooked in a pan with butter or a little oil.
Today, potato rösti have evolved and spread to many European countries.
Potato rösti can be served as a side dish or appetizer, and are now prepared with raw potatoes that can be cooked in the oven or an air fryer.
Very simple to prepare, they are practically baked grated potato pancakes. I’ve also added grated Parmesan to make the potato rösti recipe even tastier. Additionally, I used corn starch instead of flour, making them perfect for those who are gluten-free.
The final result is non-fried pancakes, crispy on the outside and soft on the inside.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 8 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Crispy Potato Rösti
- 12 oz potatoes
- 3 tbsp grated Parmesan cheese
- 2.5 tbsp corn starch
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Bowl
- 1 Baking Tray
- 1 Air Fryer
- Parchment Paper
- 1 Peeler
- 1 Fork
- 1 Spoon
- 1 Oil Sprayer
Steps for Crispy Potato Rösti
To prepare the potato rösti recipe, start by peeling the potatoes with a peeler
Potato Rösti Recipe: using a 4-sided grater
grate the potatoes on the largest holes. Squeeze them vigorously with your hands to remove excess water.
Add salt, grated Parmesan,
and the corn starch, mixing well to combine all ingredients.
Take a generous spoonful of the mixture and spread it on a baking tray lined with parchment paper, and with a fork, spread it gently to form pancakes. Do not make them too thin.
Drizzle with a spray of oil using an oil sprayer. Bake the oven-baked potato rösti at 392°F for about 20 minutes, the time varies depending on the thickness of the rösti. So keep an eye on the cooking in the last few minutes. They should be beautifully golden.
Cook the potato rösti in the air fryer at 374°F for 15 minutes, turning them halfway. Monitor the last minutes of cooking as the time varies based on their thickness. Enjoy your meal from Barbara!
Storage
Store potato rösti in the fridge in an airtight container for two days. Reheat in the oven at 356°F for 5-6 minutes, or in the air fryer at 338°F for 2 minutes.
You can freeze for up to two months.
Let them cool completely, then place them on a tray spaced apart and freeze for a few hours. Store them in an airtight container or freezer bags.
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FAQ (Questions and Answers)
Can I substitute corn starch with flour?
Yes, certainly with the same amounts
Can I add herbs?
Yes, you can add rosemary or thyme.
