Potato Roasti – 35-Minute Recipe
This classic Swiss potato roasti delivers a crispy, golden crust and a tender interior, thanks to careful grating and moisture removal. The simple combination of potatoes, potato starch, and butter creates a savory, comforting dish that pairs wonderfully with a variety of sides. Perfect for a quick, satisfying meal that showcases the humble potato in a deliciously crisp form.
Recipe by Ben Slater· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 11 oz Maris Piper potato
- 0.16 oz sea salt
- 0.21 oz potato starch
- 2 tbsp neutral oil
- 0.71 oz butter
Instructions
- 1Grate the potatoes on the coarse side of a box grater. Immediately toss with the sea salt, cover, and let rest 10–15 minutes to draw out moisture.
- 2Transfer the grated potatoes to a clean tea towel or muslin cloth. Gather the edges and squeeze firmly until no liquid is released; the drier the potatoes, the crispier the roasti.
- 3Place the dried potatoes in a bowl, sprinkle the potato starch over them, and toss thoroughly so the starch coats the strands evenly.
- 4Heat the neutral oil in a 20 cm non‑stick frying pan over medium heat.
- 5Add the potato mixture to the pan, spreading it into an even round. Press gently with a spatula to level the surface without compacting it too firmly; leave small gaps for steam to escape.
- 6Cook for 8–10 minutes, adjusting the heat as needed, until the underside is deeply golden and crisp.
- 7Slide the roasti onto a plate, place the pan upside‑down over the top, then invert the whole assembly so the uncooked side drops back into the pan.
- 8Add the butter around the edges; when it foams, tilt the pan and continuously baste the roasti with the butter for another 6–8 minutes until both sides are golden and crisp.
- 9Transfer the roasti to a cooling rack for 1–2 minutes, finish with freshly ground black pepper, and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest after salting
After tossing the grated potatoes with sea salt, cover and let rest for 10–15 minutes to draw out moisture.
Remove excess liquid
Squeeze the potatoes in a clean cloth until no liquid is released; drier potatoes crisp better.
Even starch coating
Sprinkle potato starch over the dried potatoes and toss thoroughly before cooking.
Butter basting
Add butter around the pan edges, wait for it to foam, then continuously baste the roasti for 6–8 minutes.
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Frequently asked questions
- How long does it take to make Potato Roasti?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Potato Roasti recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Potato Roasti recipe come from?
- It was shared by Ben Slater on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.