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Classic Swiss Rösti
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Classic Swiss Rösti

40 min 4 servings Easy
Rösti is a traditional Swiss dish that is loved for its simplicity and rich flavour. Made primarily from potatoes, Rösti is similar to hash browns but with a distinctively Swiss twist. This dish is characterized by its crispy exterior and soft, tender interior. Originally, Rösti was a breakfast staple for farmers in the canton of Bern, but it has since become a beloved dish across Switzerland and beyond. Whether served as a side dish or enjoyed on its own, Rösti offers a satisfying crunch and a comforting potato taste that is hard to resist.

Instructions

1

Prepare the Potatoes

Peel the Russet potatoes and grate them using a box grater. Place the grated potatoes in a clean tea towel and squeeze out as much moisture as possible.

Pro tip: Dry potatoes help achieve a crispier Rösti.

2

Season the Potatoes

In a large mixing bowl, combine the grated potatoes with salt and freshly ground black pepper. Mix well to ensure even seasoning.

Pro tip: Season to taste, adjusting salt and pepper as desired.

3

Heat the Skillet

Heat 1 tablespoon of unsalted butter in a 10-inch (25 cm) non-stick skillet over medium heat until melted and foamy.

Pro tip: Ensure the butter is evenly distributed across the pan.

4

Cook the Rösti

Add the potato mixture to the skillet, pressing it down firmly with a spatula to form an even layer. Cook for 10-12 minutes, or until the bottom is golden brown and crispy.

Pro tip: Shake the pan occasionally to prevent sticking.

5

Flip the Rösti

Place a large plate over the skillet and invert the Rösti onto the plate. Add the remaining butter to the skillet, then slide the Rösti back into the pan to cook the other side for another 10-12 minutes.

Pro tip: Use caution when flipping to avoid burns.

6

Serve

Once both sides are crispy and golden, slide the Rösti onto a cutting board. Cut into wedges and serve immediately.

Pro tip: Garnish with fresh herbs like chives or parsley for added flavour.

💡

Tips & Tricks

  • Use starchy potatoes like Russets or Yukon Gold for the best texture.
  • Grate the potatoes just before cooking to prevent browning.
  • Press the Rösti firmly in the pan to ensure a good crust.
  • Use a non-stick pan for easier flipping.

Frequently Asked Questions

What type of potatoes should I use for Rösti?

For Rösti, use starchy potatoes like Russets or Yukon Golds. They provide the best texture and help achieve a crispy exterior.

Can I prepare Rösti ahead of time?

Yes, you can parboil and grate the potatoes a day in advance, then store them in an airtight container in the refrigerator until you're ready to cook.

How do I know when the Rösti is done?

The Rösti is done when it is golden brown and crispy on both sides, usually after about 10-12 minutes of cooking per side.

How do I prevent the Rösti from sticking to the pan?

Ensure your skillet is well-heated and generously coated with butter before adding the potatoes. A non-stick or well-seasoned cast iron skillet works best.

How should I store and reheat leftover Rösti?

Store leftover Rösti in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy again, about 5 minutes per side.

Serving Suggestions

Rösti is incredibly versatile and can be served with a variety of toppings such as smoked salmon, sour cream, or a fried egg to make it a complete meal. Alternatively, serve it as a side dish alongside grilled meats or a fresh salad. To store, let the Rösti cool completely and then refrigerate for up to 3 days. Reheat in a skillet over medium heat to restore its crispiness, or freeze for up to 2 months and reheat in the oven.

Nutrition per serving

250

Calories

5g

Protein

8g

Fat

45g

Carbs

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