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Potato rosti
5 from 6 votes

Potato Rosti

This crispy leek potato rosti (aka Switzerland potato pancake) is made from scratch and very easy to cook. It's golden brown on the outside and tender on the inside. This giant pancake is so versatile, you can serve it as a side dish or appetizer. 
Prep Time 15 mins
Cook Time 20 mins
Course Main Dish, Side Dish
Cuisine Swiss
Servings 6
Calories 310 kcal


  • 2 pounds Yukon or russet potatoes
  • 6 ounces chopped leek, (white part only)
  • 1 tablespoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt, (or use ¾ teaspoon of salt if you're salt-sensitive)
  • ½ teaspoon black pepper
  • 3 whole eggs
  • 1 cup freshly shredded cheese of your cheese , (such as Gruyère or mozzarella)
  • 3 tablespoon oil , (divided) - add more oil if needed


  • Peel and shred potatoes. Let the potatoes rest for 5 minutes. Drain the liquid then use a cheese cloth to squeeze as much liquid as possible out of the shredded potatoes.
  • In a large bowl, mix all of the ingredients (except the oil). Stir to combine.
  • Heat 1½ tablespoon of oil in a 10-inch skillet over medium heat. Spread potatoes in pan evenly, press down with a spatula to flatten and shape the pancake. Cook for about 10 minutes or longer or until golden brown (depending on the thickness).
    Carefully slide the pancake out of the pan onto a dinner plate. Place another plate on top of the rosti then flip the plates over.
  • Add 1½ tablespoon of oil into a skillet. Slide the rosti back to the skillet and cook for about 8 minutes, or until it's fully cooked.


The thickness of the pancake determines how long it takes to be fully cooked. 


Calories: 310kcalCarbohydrates: 32gProtein: 11gFat: 16gSaturated Fat: 5gTrans Fat: 1gCholesterol: 102mgSodium: 551mgPotassium: 745mgFiber: 4gSugar: 2gVitamin A: 784IUVitamin C: 34mgCalcium: 187mgIron: 2mg
Keyword leek potato pancake, potato pancakes, potato rosti, rosti
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