Pronounced “roasty”, these roesti potatoes (often spelled rösti) have a European origin.
They were first eaten by the Swiss, often for breakfast. Lucky for us, this wonderful potato recipe has migrated and is enjoyed around the world. It is amazingly delicious.
The twist with this fantastic recipe is the addition of sweet potatoes in addition to white potatoes. The sweet potatoes add great flavor, color and nutrition.
The two potatoes together are so delicious!
This is an easy potato side dish that can be served pretty much any time of day.
I hope you love it as much as I do.
- 1 pound sweet potatoes
- 1 pound potatoes, Yukon Gold work really well
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 2 tablespoons oil
- Peel and coarsely grate both the regular and sweet potatoes. Place the cut potatoes on to a clean tea towel or paper towels and lightly rub to dry them. Combine the potatoes and green onions with salt and pepper, tossing until they are well mixed.
- In a large nonstick frying pan, or one coated with cooking spray, melt 1 tablespoon butter with 1 tablespoon oil over medium heat until hot. Add the potato mixture and spread it out evenly. Use a spatula to pat down the potatoes and pull in the edges to form a round thick pancake. Cover, reduce the heat to low and cook for 15 minutes.
- Loosen the sides of the pancake and look underneath. If it is barely browned, continue cooking another 5 minutes or until it is browned on the bottom. Loosen the bottom. Lay a flat (no sides) cookie sheet or large plate overtop of the frying pan. Holding the plate over the frying pan, turn they frying pan over so that potato cake falls onto the baking sheet or plate.
- Place the pan back on heat. Melt remaining butter with the oil. Keeping the browned side up, slide the potato cake back into the pan. Pat down and reshape the sides. Cook another 15 to 20 minutes on that side until it is browned on the bottom.
Cut the potato cake into 6 – 8 wedges to serve.
Serve with a dollop of sour cream and sprinkle with additional sliced green onions. Rösti can be made ahead, covered and refrigerated for up to 2 days. To reheat, slide potato cake onto a baking sheet; place uncovered in a preheated hot oven 400ºF to 450ºF for 10 minutes or until hot.
- Instead of making one large potato roesti, you can make individual potato cakes as shown in the image above.
- Roesti are similar to potato pancakes, but they don’t have other added ingredients like flour and eggs. Rosti is mostly potato, with a few delicious seasonings.
- Of course you can always use margarine instead of butter, but I always think butter is best.
You will find another recipe for roesti potatoes here, using just white potatoes. Adding the sweet potatoes to these roesti potatoes makes this recipe so much healthier.