How long does it take to make Potato Roasti?

About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.

How many servings does this Potato Roasti recipe make?

This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.

Where does this Potato Roasti recipe come from?

It was shared by Ben Slater on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Potato Roasti – 35-Minute Recipe

Name: Potato Roasti – 35-Minute Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: 300 g Maris Piper potato; 4.5 g sea salt; 6 g potato starch; 2 tbsp neutral oil; 20 g butter

This classic Swiss potato roasti delivers a crispy, golden crust and a tender interior, thanks to careful grating and moisture removal. The simple combination of potatoes, potato starch, and butter creates a savory, comforting dish that pairs wonderfully with a variety of sides. Perfect for a quick, satisfying meal that showcases the humble potato in a deliciously crisp form.

Recipe by Ben Slater· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 1 servings.

Explore related saves

Side Dish Swiss Potato Crispy

Ingredients

11 oz Maris Piper potato
0.16 oz sea salt
0.21 oz potato starch
2 tbsp neutral oil
0.71 oz butter

Instructions

1
Grate the potatoes on the coarse side of a box grater. Immediately toss with the sea salt, cover, and let rest 10–15 minutes to draw out moisture.
2
Transfer the grated potatoes to a clean tea towel or muslin cloth. Gather the edges and squeeze firmly until no liquid is released; the drier the potatoes, the crispier the roasti.
3
Place the dried potatoes in a bowl, sprinkle the potato starch over them, and toss thoroughly so the starch coats the strands evenly.
4
Heat the neutral oil in a 20 cm non‑stick frying pan over medium heat.
5
Add the potato mixture to the pan, spreading it into an even round. Press gently with a spatula to level the surface without compacting it too firmly; leave small gaps for steam to escape.
6
Cook for 8–10 minutes, adjusting the heat as needed, until the underside is deeply golden and crisp.
7
Slide the roasti onto a plate, place the pan upside‑down over the top, then invert the whole assembly so the uncooked side drops back into the pan.
8
Add the butter around the edges; when it foams, tilt the pan and continuously baste the roasti with the butter for another 6–8 minutes until both sides are golden and crisp.
9
Transfer the roasti to a cooling rack for 1–2 minutes, finish with freshly ground black pepper, and serve immediately.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rest after salting

After tossing the grated potatoes with sea salt, cover and let rest for 10–15 minutes to draw out moisture.

Remove excess liquid

Squeeze the potatoes in a clean cloth until no liquid is released; drier potatoes crisp better.

Even starch coating

Sprinkle potato starch over the dried potatoes and toss thoroughly before cooking.

Butter basting

Add butter around the pan edges, wait for it to foam, then continuously baste the roasti for 6–8 minutes.

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