Golden-brown shredded potatoes, seasoned and pan-fried to perfection, garnished with fresh parsley for a simple yet satisfying side dish.

Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

Prepare the Potatoes

Transfer the grated potatoes to a large bowl. Add salt, black pepper, and half of the chopped parsley. Mix well to combine.

Season the Potatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Heat the Oil

Add the grated potato mixture to the skillet and press down to form a flat cake. Cook for about 5-7 minutes until the bottom is golden brown. Carefully flip the rosti using a large plate and add the remaining olive oil to the skillet. Cook the other side for another 5-7 minutes until golden brown.

Cook the Rosti

Once both sides are crispy and golden, transfer the rosti to a serving plate. Garnish with the remaining chopped parsley and serve warm.

rösti potatoes

Recipe information

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