About the Recipe
If you’ve never had Swiss Rösti, let me tell you—you’re in for a cozy, crispy treat. This humble dish of pan-fried grated potatoes started out as a farmer’s breakfast in the Bernese countryside, but it’s long since earned its spot on dinner tables across Switzerland. Golden on the outside, tender on the inside—Rösti is pure potato magic, no flour, no eggs, just a bit of salt and butter doing the heavy lifting.
It reminds me of my Creamy Potato Salad in that way: simple ingredients, big comfort. And if you’re craving a twist, my Beet and Potato Rösti is a colorful spin that’s just as satisfying. Traditionally, Rösti is served with everything from sausage and greens to a fried egg with cheese melted over the top. But one of my favorite pairings? Zürcher Geschnetzeltes. The creamy veal and mushroom sauce spooned over crisp Rösti is a true Swiss classic—and for good reason.
If you love rustic, cozy meals like my Alpine Macaroni, this one’s going to be right up your alley. Whether you’re making Rösti for the first time or returning to an old favorite, it’s easy to see why this dish has stood the test of time. Let’s make it—it’s simple, satisfying, and perfect for sharing.
Crispy Perfection: This recipe delivers golden, crispy edges with a soft, tender center—Swiss comfort food at its best.
Simple Ingredients: Just potatoes, butter, and a touch of seasoning create magic. No fancy ingredients required!
Versatile Side Dish: Rösti is a blank canvas for your creativity. Top it with eggs, cheese, or vegetables for a meal, or serve it as a side to elevate your mains.
Make-Ahead Friendly: Prep your potatoes in advance for a fuss-free experience when it's time to cook.
Authentic Flavor: This classic rösti captures the heart of Swiss cuisine, bringing cozy Alpine vibes to your kitchen.
What You'll Love
1. Can I use raw potatoes instead of boiled?Yes, you can use raw potatoes, but the texture will be slightly different. Raw potatoes release more starch, making the rösti stick together more, but they may take longer to cook through.
2. What type of potatoes work best for rösti?
Waxy potatoes (like Yukon Gold) hold their shape well and make a creamier rösti, while starchy potatoes (like Russets) result in a crispier texture.
3. How can I make flipping easier?
Use a plate slightly larger than your pan. Place it over the rösti, then flip the pan and plate together. Alternatively, divide the rösti into smaller portions for easier handling.
4. Can I prepare rösti in advance?
Yes! You can partially cook the rösti, then finish crisping it up right before serving. Store it in the fridge covered and reheat in a hot pan.
5. Can I make rösti without butter or oil?
While butter and oil add flavor and help achieve a crispy texture, you can use a non-stick pan for a lighter version. Keep in mind that the rösti may not be as golden.
6. What can I serve with rösti?
Rösti pairs beautifully with fried eggs, smoked salmon, grilled sausages, or as a side to Zürcher Geschnetzeltes. For a Swiss-inspired touch, serve it with melted Raclette cheese.
Frequently asked Questions
Ingredints Explained
Ingredients
2 lbs (900g) yellow potatoes, preferably waxy (e.g., Yukon Gold)
2 tbsp unsalted butter or neutral oil, for frying
1 tsp salt (adjust to taste)
Optional: a pinch of black pepper, grated cheese, or herbs for extra flavor
Preparation
Prepare the Potatoes:
Boil the potatoes with their skins on for 10-15 minutes, just until partially cooked. They should still be firm.
Drain the potatoes and let them cool completely. You can refrigerate them for a few hours or overnight to make grating easier.
Grate the Potatoes:
Peel the cooled potatoes if desired, though this step is optional.
Using a coarse box grater, grate the potatoes into a large bowl.
Season the Potatoes:
Toss the grated potatoes gently with salt and any optional seasonings.
Cook the Rösti:
Heat 1 tbsp of butter or oil in a large, non-stick frying pan over medium heat.
Add the grated potatoes to the pan, pressing them down gently with a spatula to form an even layer.
Cook on medium heat for about 10-12 minutes, until the bottom is golden and crispy.
Flip the Rösti:
Place a large plate over the pan and carefully flip the rösti onto the plate.
Add another tablespoon of butter or oil to the pan, then slide the rösti back into the pan with the uncooked side facing down.
Cook for another 8-10 minutes until crispy and golden on both sides.
Serve:
Slide the rösti onto a serving plate and cut into wedges. Serve hot as a side dish or enjoy with toppings like fried eggs, cheese, or smoked salmon.