Potato Rosti Recipe

A Guide to Making the Perfect Potato Rösti

Rösti, a traditional Swiss dish, is a fantastic and versatile potato pancake that is crispy on the outside and tender on the inside.¹ It’s often served as a side dish for breakfast, brunch, or dinner, but it’s also hearty enough to be the star of the show.²

This recipe keeps it simple, focusing on the core elements that make a great Rösti: good potatoes, ample fat for frying, and a little bit of patience.

The Key to a Perfect Rösti: The Potatoes

Many recipes call for different types of potatoes, and both waxy and floury varieties can work.³ The most important step is to prepare the grated potatoes properly.⁴ You must squeeze out as much moisture as possible to ensure a crispy texture. Do not rinse the potatoes after grating; the starch is what helps bind the Rösti together.⁵

Ingredients

• Potatoes: Approximately 450-500g (about 2 large) Maris Piper, Russet, or Yukon Gold potatoes.⁶
• Butter and/or Oil: 2-4 tablespoons of butter, a neutral oil (like olive oil or vegetable oil), or a combination of both.⁷ Clarified butter or ghee is also an excellent choice as it has a higher smoke point.⁸
• Seasoning: Salt and freshly ground black pepper, to taste.⁹
• Optional add-ins: A pinch of nutmeg, grated onion, chopped fresh herbs, or a little cheese.¹⁰

Cooking Time

• Prep time: 10-15 minutes¹¹
• Cook time: 12-20 minutes
• Total time: 22-35 minutes

Instructions

1. Prepare the Potatoes: Wash and peel the potatoes.¹² Using the large holes of a box grater, grate the potatoes into a bowl.¹³
2. Squeeze Out the Moisture: Place the grated potatoes in a clean kitchen towel or cheesecloth.¹⁴ Gather the edges and twist the towel tightly to wring out as much liquid as you can.¹⁵ This step is crucial for achieving a crispy crust. Save a couple of tablespoons of the starchy potato water on the side.¹⁶
3. Season the Potatoes: Transfer the dry, grated potatoes to a bowl.¹⁷ Season generously with salt and pepper, and any other desired seasonings like a pinch of nutmeg.¹⁸ Toss to combine.
4. Heat the Pan: In a non-stick skillet or frying pan (about 10 inches), melt half of the butter and oil over medium heat.¹⁹
5. Form the Rösti: Add the grated potato mixture to the hot pan.²⁰ Gently press the potatoes down with a spatula to form a large, even disc.²¹ Do not pack them too tightly, as this can prevent the inside from cooking properly.²²
6. Cook the First Side: Cook for about 6-10 minutes, or until the bottom is a deep golden brown and crispy.²³ As the edges begin to turn golden, you can drizzle a tablespoon or two of the reserved potato water around the edges of the pan.²⁴ The starch in the liquid will act as a “glue” to help the Rösti hold its shape.
7. Flip the Rösti: The flip can be intimidating, but there’s an easy method. Place a large plate or cutting board over the pan and carefully flip the pan over, so the Rösti rests on the plate, cooked-side up.²⁵
8. Cook the Second Side: Add the remaining butter and oil to the pan, and slide the Rösti back in, uncooked side down.²⁶ Continue to cook for another 6-10 minutes, or until the second side is also golden and crispy and the interior is cooked through.²⁷
9. Serve: Slide the Rösti onto a serving plate.²⁸ You can serve it as is, or with your favorite toppings. It’s delicious on its own or paired with a fried egg, sour cream, chives, or crispy bacon.

Serving Suggestions

Rösti is incredibly versatile!

• For breakfast/brunch: Top with a fried or poached egg, a sprinkle of fresh chives, and some sour cream.
• As a side dish: Serve with roasted chicken, sausages, or a beef stew.
• For a simple meal: Add some grated cheese (like Gruyère) or sautéed onions to the potato mix before frying, and serve with a dollop of applesauce.