Have you had rosti potatoes before? I bet you have, they are like a big hashbrown and that is what we call them here in North America. Or essentially a latke. Crispy Rosti Potatoes originated in Switzerland but are now loved the world over. Rosti is not served on its own but makes a perfect side dish for breakfast or dinner. Using Little Potato Company potatoes makes quick work of this dish! They come pre-washed and no need for peeling. Just pop them directly from the bag into a food processor to shred. Now that is easy!!
Using the potatoes raw is a great time-saving advantage for a rosti. I got this idea when we were out for brunch the other day. You can make this recipe in small rounds or large as you see. My family went nuts for this. It’s crispy and wonderful with a lovely salty finish. These potatoes are a real treat!!
To make them large like the one we are showing you, just takes a little courage to flip. Removing a lot of water ahead of time and pressing down with a spatula while cooking helps to hold the rosti together. You may get a few little splatters of hot oil in making this dish but it is all part of the process.
Baby Boomer is the varietal that I used for this recipe. Little Potato Company has many to choose from, have a look at all of the products they have. You could have a different potato every night! Why not, with all the nutrition that is in these little potatoes like 19% potassium, 12% fiber, 8% iron, and 6% Vitamin C of your daily needed intake per serving? Plus, they are naturally gluten-free.
I used a cast iron pan for this recipe to get a lovely crisp but you could use a non-stick as well. The hotter the pan the more deep golden brown you will get. Careful to not get it too hot as you need the potatoes to cook through.
Crispy Rosti Potatoes
Ingredients
- 1 lb. Baby Boomer Little Potato Company potatoes
- 1 1/4 tsp. salt
- Freshly ground black pepper
- 3-4 Tbsp. canola oil
- Parsley chopped
Instructions
- Grate potatoes in a food processor and then remove to a bowl. Add the salt and let sit for 5 min., potatoes will brown slightly but don’t worry they are still fine.
- Heat a large cast iron pan (10″) with the canola oil on medium high heat. Working quickly squeeze the water well from the potatoes in handfuls and add in mounds to the pan. Reduce heat as needed.
- Flatten out the potatoes into one large rosti. Alternatively you can do small ones which are easier to handle. Continue cooking and pressing down on the rosti with the spatula. Adjusting the heat again as needed. Don’t let them brown too quickly.
- When browned turn the potatoes in one motion to cook the other side. When browned on both sides slide out onto a plate and blot with a paper towel to remove excess oil. Serve immediately with a garnish of parsley.
Comments & Reviews
Melissa Chapman says
I’m always looking for a great side dish and as a vegetarian potatoes are one of my go to staples! Can’t wait to try this recipe your foodie pics look delish!
Janis @MommyBlogExpert says
Those potatoes look so crispy and brown. As a matter of fact I can almost SMELL and TASTE how good they are too. Can’t wait to try your recipe.
Kathy says
Those potatoes look amazing! I can’t wait to get all these ingredients to try this out. I’m sure my whole family is going to love them.
Alicia says
I just started using this brand and love how easy they make it to include potatoes in my menu now. This potato dish looks delicious!
TColeman says
Potatoes are one of our favorite sides. I am going to have to give these a try.
Stacie @ Divine Lifestyle says
That looks so good! I love crispy potato side recipes like this. And they look easy too!