by: Max M Rasmussen

Potato Pancakes - Rösti - Fritters

I looove potato pancakes, but for many years I have found it difficult to be completely happy with the ones I made. Either they were burned on the outside, or they were raw on the inside. But I finally found a trick that was necessary for complete success. every time.


  • 1 kg (2 lbs) boiled potatoes (cold)
  • 2 eggs
  • 2 tsp salt
  • black pepper
  • thyme, or other spices (optional)
  • butter and oil to fry with


Grate the potatoes on the coarse side of a grater.

Gently mix all ingredients in a large bowl.

Put equal parts butter and oil onto a frying pan.

Fry 6-7 fritter at a time in the pan. At moderately high heat. You can make them as large as you like though.

you can measure with topped spoon. That usually fits. Flatten them with a spoon or your spatula on the pan.

Turn over as few times as possible.

As soon as they are golden they are finished.


The secret is to use cold cooked or parboiled potatoes instead of raw, and eggs to keep them together. Alternatively you can use potato- or corn-starch to make them stick.

And no, it is not uncommon to use boiled potatoes for fritters. In the classic cookbook "Larousse" it is recommend that you use parboiled potatoes. Potatoes that are partially cooked with skin on, until almost done, and then shredded.

Holding them together with eggs is my own contrivance, and only necessary because I use fully cooked potatoes.