Rosti is the Swiss classic — shredded potato pressed into a cake and fried until crisp and golden. The air fryer crisps it with just a spray of oil. The key is squeezing the potato dry. Here's how.
Key takeaways
Q: How do you make rosti in an air fryer?
A: Squeeze grated potato dry, press into cakes, spray with oil, and air fry at 200°C (400°F) for 15–18 minutes, until crisp.
Q: Why squeeze the potato?
A: Removing moisture is what lets it crisp instead of steam.
The method
Coarsely grate potato (parboiled or raw), then squeeze out as much moisture as you can in a clean cloth — this is the secret to crispness. Season, press firmly into cakes, spray with oil, and air fry until deep golden and crunchy, turning once. Lovely topped with a fried egg.
The recipe
Air Fryer Rosti
Ingredients
- 500g potatoes, grated
- Salt & pepper
- Oil spray
- (Optional onion)
Method
- Squeeze the grated potato very dry.
- Season; press into firm cakes.
- Spray with oil.
- Air fry at 200°C for 15–18 minutes, turning once.
Tips
- Squeeze it really dry — the key to crisp rosti.
- Press firmly so it holds together.
- Turn once for an even crust.
Frequently asked questions
How do you make rosti in an air fryer?
Squeeze grated potato as dry as possible, press into cakes, spray with oil, and air fry at 200°C for 15–18 minutes, turning once, until crisp and golden.
Why squeeze the potato dry?
Potato holds a lot of water, and removing it is what lets the rosti crisp up rather than steam and go soft.
Raw or parboiled potato for rosti?
Both work — raw gives a crisper, more traditional rosti, while parboiled is softer inside and a touch quicker to cook through.