Crispy Potato & Onion Rösti
Make a crisp skillet-style potato and onion rösti with grated potatoes, butter, and slowly cooked onions, golden on the outside and tender within.
🍽 5 servings
⏱ Prep: 15 min
🔥 Cook: 25 min
⏰ Total: 40 min
📊 Medium
Ingredients
- 4–5 large Agria potatoes, peeled and grated coarsely, peeled and grated coarsely
- 1 large White onion, thinly sliced, thinly sliced
- 75 g g Unsalted butter, cubed, cubed
- to taste Salt, to season
- as needed Neutral cooking oil, as needed for the pan, for the pan
Instructions
- Peel the potatoes and grate them coarsely. Season the grated potato lightly with salt.
- Transfer the grated potatoes to a clean tea towel. Gather the towel around the potatoes and squeeze firmly to remove as much excess liquid as possible.
- Add enough neutral oil to lightly coat the bottom of a large nonstick frying pan.
- Spread approximately half of the grated potato over the pan, creating an even layer. Form a shallow depression in the center while keeping enough potato around the edges to enclose the filling.
- Spread the thinly sliced onion over the potato layer, keeping it mostly inside the potato border.
- Cover the onion completely with the remaining grated potato. Use your hands or a spatula to shape and compact the rösti into a neat, even round.
- Place the pan over medium heat. Add cubes of butter around the perimeter so the melting butter runs down the sides and underneath the potato.
- Cook for approximately 20–30 minutes total, carefully flipping halfway through, until both sides are deeply golden brown and crisp and the potato and onion inside are tender.
- Transfer to a serving plate or board, season if necessary, slice into wedges, and serve hot.
Chef's Notes
Removing moisture is essential for a crisp exterior. Compacting the potatoes helps the rösti hold together during flipping. Medium heat allows the center to cook before the exterior becomes too dark. Agria potatoes are specified by the source; if unavailable, choose another starchy/floury potato appropriate for frying. A large plate can help flip a full-pan rösti safely. Do not add eggs or flour as binders.