What the heck is a Rösti?
It’s basically a big latke-type potato pancake that is fried until super crispy and then cut into wedges. This is a basic recipe, which calls for only grated sweet potatoes, olive oil, salt, and pepper; but onions, scallions, garlic, herbs, etc. would be delicious flavor additions.
The flipping technique might sound a bit tricky, but it’s actually fairly easy. You just need a plate that fits snuggly into a 10-inch skillet, as shown above. I think the hardest part of the process is patiently waiting for the potatoes to reach crispy perfection – which takes about 25 minutes…
… but is definitely worth the wait! Sweet potatoes take a while to crisp up, but the end result is delightful.
I paired the rösti with my Pear Arugula Salad with Dates and Parmesan, and it was a lovely crispy addition.
The perfect bite:
I loved the simplicity of this rösti paired with the fresh salad. It would also be a great addition to brunch or dinner.
Crispy Sweet Potato Rösti
Printer-Friendly Recipe
inspired by Three Many Cooks
yields 2 servings
- about 1 Tbsp extra virgin olive oil, divided
- 2 cups packed coarsely grated sweet potato (from about 2 medium-sized potatoes, skin-on)
- Kosher salt and freshly ground black pepper
Directions:
- Heat about 1/2 Tbsp of the oil over medium-low heat in a 10-inch nonstick-skillet. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Add potatoes to hot pan, pressing on them with a spatula to form a flat surface. Cook until bottom of cake is golden and crisp, 12-15 minutes. Place a salad plate (small enough to fit into the skillet) into pan and invert potato rösti onto plate. Add remaining oil to hot pan and slide rösti back in. Continue to cook until golden on remaining side, 10-12 minutes longer. Reduce heat to low and continue to cook until cake bottom is crisp, about 2 minutes longer. Season generously with salt and pepper; cut into wedges and serve.
