Recipes · Side dishes
Potato Rösti from the Air Fryer
AI-written · not yet kitchen-tested
Rösti turn crisp when the shreds are dry, and they hold together when the potato starch goes back into the mixture. That is why you catch the squeezed-out liquid, let the starch settle and mix it back in. The patties should be no thicker than 3/8 inch (1 cm); a basket of about 4 liters holds four of them side by side.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) potatoes waxy, peeled, coarsely grated
- 20 g (0.7 oz) butter melted
- 1 tsp salt level
- black pepper to taste
- 1 tbsp canola oil for brushing the basket and patties
Method
- Peel the potatoes and shred them on the coarse side of a box grater into a bowl. Keep going right away, because the shreds turn grey when exposed to air.
- Put the shreds in a clean kitchen towel and wring them out hard over a second bowl. Let the squeezed-out liquid stand for 5 minutes: the white starch settles at the bottom. Carefully pour off the water and keep the starch.
- Add the starch to the squeezed shreds and mix with the salt, pepper and melted butter. The starch binds the rösti together.
- Shape the mixture into 8 patties about 2 3/4 inches (7 cm) across and press them down firmly to 3/8 inch (1 cm) thick. Push the edges together with your fingers so they do not fray.
- If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 400 °F (200 °C). Brush the basket with oil, lay four patties in with space between them and brush the tops lightly with oil as well.
- Cook at 400 °F (200 °C) for 16 minutes. Halfway through (after 8 minutes), turn them carefully with a wide spatula and oil the new top side too.
- To check, the patties should be golden brown with a dark, crisp edge and a soft center that no longer tastes of raw potato. If not, cook another 2 minutes. Keep the first four warm uncovered, cook the rest the same way and serve hot.
Tip: Any leftover moisture turns rösti into mashed potato: wring the shreds out a second time before you add the starch back.
Tip: A pinch of grated nutmeg or some chives goes well with rösti; onion releases water, so squeeze it out well before adding it to the mixture.