Air Fryer Rösti
Crispy Swiss rösti made in the air fryer — golden and crisp on the outside with a soft inside. The perfect side dish with just a few ingredients and minimal effort.
Equipment
- 1 Air fryer
- 1 Grater Coarse
- 1 Mixing bowl
- 1 Rent viskestykke For pressing out the water
- 1 Parchment paper For the air fryer
Ingredients
- 800 g waxy potatoes Peeled
1 tsp salt- 0.5 tsp freshly ground pepper
- 2 tbsp butter Melted
- 1 tbsp olive oil
Instructions
Preparation
- Peel 800 g waxy potatoes and grate them coarsely on a grater. Place the grated potatoes in a bowl of cold water for 5 minutes to draw out some of the starch.
- Tip the potatoes onto a clean tea towel and squeeze out as much water as you possibly can. This step is crucial for a crispy result.
- Put the squeezed potatoes in a dry bowl and mix with 1 tsp salt, 0.5 tsp freshly ground pepper, 2 tbsp butter and 1 tbsp olive oil, so all the grated strands are evenly coated.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Place a piece of parchment paper in the air fryer basket. Spread the potato mixture out evenly in a layer about 2 cm thick, and lightly press the surface together with a spatula.
- Cook at 200 °C for 18-20 minutes. Carefully turn the rösti with two spatulas, or by sliding it onto a plate and tipping it back, halfway through cooking, so both sides turn golden.
- Let the rösti rest 2-3 minutes outside the air fryer, so the surface sets and becomes extra crispy. Cut into wedges and serve immediately.
Notes
Tips for the perfect result:
The most important thing for a crispy rösti is to press all the water out of the potatoes — the drier, the crispier. Wring the tea towel tightly until no more liquid comes out. Use waxy potatoes (such as Asparges or Folva), as floury varieties fall apart. Variation:
Grate in a small onion or sprinkle grated gruyère over the last 5 minutes of cooking for a richer Swiss version. Herbs such as thyme or rosemary also work well. Serving:
A classic side for schnitzel, smoked salmon with crème fraîche or fried eggs and bacon for brunch. Also excellent alongside steaks. Extra crispiness:
Spray lightly with oil before cooking and keep the layers thin. If your air fryer is smaller, make the rösti in two smaller cakes instead of one large one.
The most important thing for a crispy rösti is to press all the water out of the potatoes — the drier, the crispier. Wring the tea towel tightly until no more liquid comes out. Use waxy potatoes (such as Asparges or Folva), as floury varieties fall apart. Variation:
Grate in a small onion or sprinkle grated gruyère over the last 5 minutes of cooking for a richer Swiss version. Herbs such as thyme or rosemary also work well. Serving:
A classic side for schnitzel, smoked salmon with crème fraîche or fried eggs and bacon for brunch. Also excellent alongside steaks. Extra crispiness:
Spray lightly with oil before cooking and keep the layers thin. If your air fryer is smaller, make the rösti in two smaller cakes instead of one large one.
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated fat: 5gPolyunsaturated fat: 1gMonounsaturated fat: 4gCholesterol: 15mgSodium: 590mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 150IUVitamin C: 15mgCalcium: 20mgIron: 1mgNet carbohydrates: 25g
