Potato Rosti
Crispy Potato Rosti made easy with chef-tested techniques. Step-by-step tips to get the best golden crunch on the outside with tender potatoes on the inside – every time.
This is a sponsored post written by me on behalf of Big O’ Smokehouse. All opinions are 100% my own.
Potato Rosti Is The Brunch Of Your Dreams
If you love fancy brunch food at home that doesn’t require a culinary degree to pull off, this potato rosti with smoked salmon, pickled cucumbers and onions, and everything bagel cream cheese is about to become your new go-to.
Potato rösti is a Swiss potato dish that’s essential a giant, crispy potato pancake. It’s both shatteringly crunchy on the outside and soft and tender on the inside. It’s great on its own, but it’s also begging to be paired with toppings – something tangy, something creamy, something herby and something smoky is the elite combo.
This is the kind of dish you can make on the weekend with Mimosas, serve as a light weeknight dinner, or even as an appetizer at a special gathering.
Why You’ll Love This Potato Rosti Recipe
- The layers of flavor and texture from the crispy potatoes, creamy cheese, tangy pickles, smoky salmon and fresh herbs will have you coming back for bite after bite. It’s all about that balance!
- The pickles can be prepped up to a day in advance, making day-of prep a bit easier.
- Cut into wedges and loaded with toppings, it honestly looks like something from the fanciest brunch restaurant.
Rosti Potatoes Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- potatoes – the main ingredient of the rosti. More on choosing the right kind of potatoes below.
- panko breadcrumbs – these help to bind the potato mixture and make it extra crunchy.
- smoked salmon jerky – the smoky, salty-sweet protein that is the perfect finishing touch for this rosti potato. You can also use traditional smoked salmon here.
- cream cheese – brings bagel vibes to this brunch. Whipped cream cheese works best here!
- everything bagel seasoning – buy this pre-made or use our recipe for homemade Everything Bagel Seasoning.
- dill – if you can spring for a bunch of fresh dill, it really brings such an herby freshness to this rosti potatoes recipe that simply can’t be matched by dried dill.
- cucumber and red onion – the quick pickles that bring so much brightness to this dish.
- rice vinegar – what makes the quick pickles get pickling!
- sugar – sweetens the pickles and balances the vinegar.
- salt and pepper – for seasoning the rosti and the pickles.
- vegetable oil – for pan-frying the rosti. Olive oil and butter both have too low of a smoke point and will burn, so vegetable or canola oil is what you want to go with here.
What Potato For Rosti?
When it comes to making the crispiest rosti, russet potatoes are your BFF. Their high starch content and low moisture help the potatoes bind together without getting gummy, and they get super golden brown on the outside while staying fluffy on the inside.
In a pinch, Yukon Gold potatoes are your next best choice. They’ll have a slightly creamier texture but they’ll still crisp up really nicely.
Whichever potato you choose, the most important step is removing as much liquid as possible after grating them. Put them in a clean kitchen towel and really wring out the liquid as well as you can. Moisture is the enemy of crispness!
All About Big O’ Smokehouse
Big O’ Smokehouse is a family-run Michigan business known for their high-quality, ready-to-eat smoked seafood.
Their best-selling Sweet Smoked Salmon Jerky is the perfect high-protein snack or addition to a meal like this potato rosti.
While we love using Big O Sweet Smoked Salmon Jerky:
- Local Love – it’s sweetened with local Michigan honey!
- Perfect Texture – it’s made with premium cuts of salmon (not scraps), so it’s very tender and not at all dry or tough. It’s not at all what first came to mind when we thought of “salmon jerky,” in a good way.
Big O’s premium products are available in over 200 stores in Michigan. I find them at Western Market in Ferndale, and you can use their Product Locator to find them near you!
To learn more, follow @BigOSmokehouse on Facebook and Instagram.
How to Make Rosti Potato
- PICKLY THINGS. Place the cucumber and onion in separate bowls and add vinegar, sugar and salt to each of them. Let them sit at room temperature, stirring once in awhile, while you prep the rest of the dish.
- PREP POTATOES. Grate them and then wring them out in a clean kitchen towel, removing as much of the excess liquid as you possibly can. Place them in a large bowl, add the breadcrumbs, some of the oil and some salt and pepper and toss to combine.
- COOK. Heat oil in a large nonstick skillet, then press the potato mixture into an even layer in the pan. Cook until very dark golden brown on the bottom, then flip and brown the other side. While the rosti cooks, stir together the cream cheese and everything bagel seasoning.
- SERVE. Cut the rosti into 8 wedges and serve topped with the cream cheese, cucumber, onion, salmon, dill and extra everything bagel seasoning.
Save This Recipe!
Enter your email and we’ll send this recipe to your inbox.
Rosti Potatoes Recipe Home Chef Tips
- Don’t rush the rosti. Medium-low heat takes awhile, but it’s key to give you that deep golden crust without burning. Trust us – we’ve tested it with higher heat and the results haven’t been nearly as good.
- Don’t fight the flip. If the rosti feels a bit stuck to the pan when you try to flip it, it just means it’s not ready. Give it more time. Once it’s truly deep golden brown, it should release from the pan easily.
- Add a fried egg to the top if you want. Do it, do it!
Potato Rosti Storage
If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days. Store the rosti and all of the garnishes separately.
To bring back the crisp, skip the microwave. Place rosti wedges on a baking pan in a oven and heat at 375 degrees F until warmed through. You can also reheat in a skillet with a small bit of oil. And the air fryer is also great for reheating!
More Foxes Love Lemons Favorites
Potato Rosti Recipe
Save This Recipe!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- ½ English cucumber very thinly sliced
- ½ red onion thinly sliced
- 6 tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt divided
- 2 pounds russet potatoes
- ⅓ cup panko breadcrumbs
- 5 tablespoons vegetable oil divided
- ½ teaspoon ground black pepper
- ¾ cup whipped cream cheese
- 1 ½ teaspoons Everything Bagel Seasoning plus more for garnish
- 4 ounces Big O’ Smokehouse Sweet Smoked Salmon Jerky or traditional smoked salmon
- 2 tablespoons chopped fresh dill
Instructions
- Place cucumber in medium bowl or quart jar. Place onion in separate bowl or jar. Add 3 tablespoons vinegar, 1 teaspoon sugar and 1/2 teaspoon salt to each bowl and toss until well combined. Let cucumbers and onions sit at room temperature, tossing occasionally, while you make the rest of the recipe.
- Peel potatoes, then grate them on the coarse side of a box grater. Transfer potatoes to clean kitchen towel and wring out as much liquid as you can. Transfer potatoes to large bowl. Add breadcrumbs, 2 tablespoons oil, remaining 1 teaspoon salt, and pepper and toss until well combined.
- Heat large nonstick skillet over medium-low heat. Add 2 tablespoons oil to skillet, then add potato mixture. Use a spatula to smooth potatoes into even layer. Cook 15 to 20 minutes or until rosti is very dark golden brown and releases from pan easily.
- Carefully invert rosti onto large plate, browned side up. Add remaining 1 tablespoon oil to skillet, then slide rosti back into pan, browned side up. Cook 15 to 20 minutes longer or until bottom is also dark golden brown.
- While rosti cooks, add cream cheese and everything bagel seasoning to small bowl and stir until well combined.
- Transfer rosti to cutting board and cut into 8 wedges, like a pie. Drain cucumber and onion, and flake salmon jerky into pieces.
- Serve rosti topped with cream cheese, cucumber, onion, salmon, dill and extra everything bagel seasoning.
