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Potato Roasti

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.

Maker: Ben Slater

From: Instagram(view original)

Potato Roasti

Prep Time

15 min

Cook Time

20 min

Servings

Tags

Side DishSwissPotatoCrispy

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Recipe details are AI-assisted from Ben Slater. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

35 min estimated total time for 1 servings.

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Side DishSwissPotatoCrispy

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

  1. 1
    Grate 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.
  2. 2
    Transfer 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.
  3. 3
    Place the dried potatoes in a bowl, sprinkle the potato starch over them, and toss thoroughly so the starch coats the strands evenly.
  4. 4
    Heat the neutral oil in a 20 cm non‑stick frying pan over medium heat.
  5. 5
    Add 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.
  6. 6
    Cook for 8–10 minutes, adjusting the heat as needed, until the underside is deeply golden and crisp.
  7. 7
    Slide 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.
  8. 8
    Add 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.
  9. 9
    Transfer the roasti to a cooling rack for 1–2 minutes, finish with freshly ground black pepper, and serve immediately.