If you judge fries by how crispy they are, this one’s for you.

Meet rösti—the Swiss potato dish that’s basically a hash brown with more personality. Golden, scraggly, and unapologetically crunchy, it’s the kind of recipe that doesn’t demand much but gives back tenfold. It’s fast, it’s flexible, and it’s seriously satisfying.

I love making mini medallions instead of one big rösti—because more edges = more crunch. You can top them with fried eggs, sour cream and chives, chilli oil, cheese, chutney—anything, really. Think of them as the potato version of toast. Ready for whatever mood you're in.

No parboiling. No oven. Just a little microwave hack and a lot of crisp.

Why You’ll Love This Rösti

Crispy edges, always
Quick to make (under 15 minutes!)
Customizable with any spice or topping
Works for breakfast, brunch, or snack-time

How I Serve It

With herby sour cream and a fried egg for brunch
As a base for smoked salmon and cream cheese
Drizzled with green chutney or chilli crisp for a desi twist
Plain, straight from the pan, standing in my kitchen (no regrets)

Send This To...

That friend who picks fries based on the crunchiest-looking one.
The cousin who swears by breakfast-for-dinner.
Yourself—because you deserve better than soggy potatoes.

Recipe

Ingredients

2–3 medium potatoes (starchy works best, like Russet)
1 tbsp olive oil (plus more for frying)
Salt, to taste
1 teaspoon each of spices of your choice (garlic powder, paprika, chilli flakes, etc.)

Method

Peel your potatoes. Use that little ear on the peeler to get rid of the eyes.
Grate them into a kitchen towel, then squeeze out all the water. This step is non-negotiable.
Microwave: Spread the grated potatoes on a plate, cover with a tissue or kitchen paper, and microwave for 1 minute. This skips the need to parboil.
Season: Add olive oil, salt, and spices. Mix everything well.
Fry: Heat some oil in a non-stick pan. Form small rösti medallions (or one big one) and place them on the pan. Flatten gently and cook till golden and crisp on both sides.
Serve hot, topped with whatever you like. Or nothing at all.