🎉 Introduction
Swiss Potato Rösti is a beloved dish often called the national breakfast of Switzerland. Traditionally enjoyed by farmers in the Bern region, it has since become a staple across the country. Rösti is all about simplicity — just potatoes, butter, salt, and pepper, yet the result is magical: a crispy, golden crust with soft, tender potato inside.
This dish works perfectly as a side to meats, eggs, or veggies, but it’s also hearty enough to stand on its own. With only a handful of ingredients, it’s proof that the simplest recipes often bring the most comfort.
🧰 Equipment Needed
- Large pot for boiling potatoes
- Grater (box grater or food processor with shred blade)
- Large nonstick skillet or cast-iron pan
- Spatula
- Mixing bowl
🛒 Ingredients
🥦 Fruits & Vegetables:
- 2 lbs potatoes (waxy variety like Yukon Gold or red potatoes work best)
🌿 Spices & Seasonings:
- 1 tsp salt
- ½ tsp black pepper
🧈 Dairy Products:
- 5 tbsp ghee or clarified butter
👩🍳 Directions
Step 1 – Parboil the Potatoes
- Place whole potatoes in a pot of salted water.
- Bring to a boil and cook for 10 minutes, just until slightly tender but still firm.
- Drain and let cool completely (or refrigerate overnight for best results).
Step 2 – Grate the Potatoes
4. Once cooled, peel the potatoes (optional for a smoother texture).
5. Grate potatoes using the large side of a box grater.
Step 3 – Season
6. Place grated potatoes in a bowl.
7. Season with salt and black pepper, toss gently.
Step 4 – Cook the Rösti
8. Heat 3 tbsp ghee in a skillet over medium heat.
9. Spread potatoes evenly into the pan, pressing lightly with a spatula to form a cake.
10. Cook for 10–12 minutes, until the bottom is golden brown and crisp.
Step 5 – Flip & Finish
11. Slide rösti onto a plate, then place skillet upside down over it and flip.
12. Add remaining ghee to skillet, then return rösti to cook the other side until crispy, about 8–10 minutes.
Step 6 – Serve
13. Slice into wedges and serve hot.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 20 minutes (plus cooling time for potatoes)
- Cook Time: 20–25 minutes
- Total Time: ~45 minutes (not including chilling)
🧊 Storage & Reheating
- Refrigerator: Store in airtight container up to 3 days.
- Freezer: Freeze wedges for up to 1 month.
- Reheating: Re-crisp in skillet or oven at 375°F for 10 minutes.
🥄 Variations
- Cheese Rösti: Add shredded Swiss cheese between potato layers for gooey richness.
- Herb Rösti: Mix in fresh rosemary, thyme, or parsley.
- Veggie Mix: Add grated carrots, zucchini, or onions.
- Mini Rösti Patties: Make smaller rounds for appetizers.
❓ 10 FAQs
- Which potatoes are best for Rösti?
Waxy potatoes like Yukon Gold or red potatoes hold shape best. - Can I use raw potatoes instead of parboiled?
Yes, but texture is different — parboiled makes them creamier inside. - Do I have to peel the potatoes?
No, skin-on adds rustic texture. - How do I make the crust extra crispy?
Cook on medium-low to avoid burning, and don’t press too much. - Can I add onions?
Yes, grated onion is a traditional addition in some regions. - What pan works best?
Nonstick or well-seasoned cast iron for easy flipping. - Can Rösti be baked instead of fried?
Yes, bake at 400°F on a greased tray until golden, flipping halfway. - Is Rösti gluten-free?
Yes, naturally gluten-free. - Can I prepare Rösti in advance?
Yes, cook ahead and reheat in skillet or oven before serving. - What do I serve Rösti with?
Eggs, smoked salmon, sausages, or sour cream and chives.
🏁 Conclusion
Swiss Potato Rösti is proof that the simplest ingredients can create something extraordinary. Crispy, golden, and endlessly versatile, it’s the perfect dish to serve at breakfast, as a comforting side, or even as the star of the plate.
Swiss Potato Rösti – Golden, Crispy & Traditional
Ingredients
Equipment
Method
- Place whole potatoes in a pot of salted water.
- Bring to a boil and cook for 10 minutes, just until slightly tender but still firm.
- Drain and let cool completely (or refrigerate overnight for best results).
- Once cooled, peel the potatoes (optional for a smoother texture).
- Grate potatoes using the large side of a box grater.
- Place grated potatoes in a bowl.
- Season with salt and black pepper, toss gently.
- Heat 3 tbsp ghee in a skillet over medium heat.
- Spread potatoes evenly into the pan, pressing lightly with a spatula to form a cake.
- Cook for 10–12 minutes, until the bottom is golden brown and crisp.
- Slide rösti onto a plate, then place skillet upside down over it and flip.
- Add remaining ghee to skillet, then return rösti to cook the other side until crispy, about 8–10 minutes.
- Slice into wedges and se
Notes
Waxy potatoes like Yukon Gold or red potatoes hold shape best. Can I use raw potatoes instead of parboiled?
Yes, but texture is different — parboiled makes them creamier inside. Do I have to peel the potatoes?
No, skin-on adds rustic texture. How do I make the crust extra crispy?
Cook on medium-low to avoid burning, and don’t press too much. Can I add onions?
Yes, grated onion is a traditional addition in some regions. What pan works best?
Nonstick or well-seasoned cast iron for easy flipping. Can Rösti be baked instead of fried?
Yes, bake at 400°F on a greased tray until golden, flipping halfway. Is Rösti gluten-free?
Yes, naturally gluten-free. Can I prepare Rösti in advance?
Yes, cook ahead and reheat in skillet or oven before serving. What do I serve Rösti with?
Eggs, smoked salmon, sausages, or sour cream and chives. 🏁 Conclusion
Swiss Potato Rösti is proof that the simplest ingredients can create something extraordinary. Crispy, golden, and endlessly versatile, it’s the perfect dish to serve at breakfast, as a comforting side, or even as the star of the plate.
