Rösti recipe

Ingredients

• 4waxy potatoes
• 1onion
• 1egg
• 1 tbspflour
• 50 ggrated Emmental
• as neededolive oil
• to tastepepper
• to tastesalt

Instructions

1. 1

   Grate the potatoes

   Coarsely grate the potatoes by hand or in a food processor. Squeeze out the excess moisture and put the grated potato in a mixing bowl.

2. 2

   Mix the ingredients

   Finely chop the onion and add it to the potato with the egg, flour and cheese. Season with pepper and salt.

3. 3

   Shape the rösti

   Shape the potato mixture into 12 rösti.

4. 4

   Fry until golden

   Heat a little olive oil in a frying pan. Fry the rösti for 2–3 minutes on each side, until golden brown and crisp.

5. 5

   Cook through

   Turn the heat down, cover the pan and leave the rösti to cook through for a few minutes. They are good served with smoked salmon and a poached egg.

What is rösti?

Rösti is a Swiss potato dish, traditionally made by frying grated potato until its outside is crisp and its centre is tender. This version makes small cakes and adds onion, egg, flour and Emmental to help bind and flavour the mixture.

Waxy potatoes hold their shape well when grated, making them a useful choice for individual rösti. The short covered finish helps the centres cook after the outsides have browned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 9g protein, 36g carbs, 7g fat.

Potatoes provide most of the carbohydrates, while the egg and Emmental contribute protein and the cheese and frying oil supply much of the fat. Serve a portion with vegetables or salad for a more balanced plate.

Choosing and preparing the ingredients

Waxy potatoes: their firm texture helps the grated strands stay distinct. Squeezing out excess liquid also makes it easier for the rösti to brown in the pan.

Emmental and onion: grated cheese brings savoury richness, while finely chopped onion spreads through the mixture. Add the egg and flour evenly so the cakes hold together.

Shaping even cakes

Divide the mixture into 12 similar portions so the rösti cook at roughly the same rate. Press each portion together firmly enough to hold its shape, without making the cakes overly thick.

Getting a crisp finish

Give the pan time to heat with a little olive oil before adding the rösti. Cook each side for 2–3 minutes, looking for a golden-brown surface before turning.

Avoid crowding the pan if there is not room to turn the cakes comfortably. Cook in batches, adding a little more oil if the pan becomes dry.

Checking the centres

Once both sides are browned, lower the heat and cover the pan for a few minutes. The rösti should be cooked through inside while retaining a crisp exterior; check one in the centre if you are unsure.

Serving ideas

The recipe suggests smoked salmon and a poached egg, which make the rösti more substantial. You can also serve them as a side with a simple salad or cooked vegetables.

Recipe notes & tips

• Squeeze the grated potatoes well to remove excess moisture before mixing.
• Finely chop the onion so it distributes evenly through the mixture.
• Shape 12 similar-sized rösti for more even cooking.
• Wait until the first side is golden before turning each rösti.
• Lower the heat and cover the pan after browning so the centres cook through.

Variations

• Add herbs: Stir finely chopped chives into the potato mixture.
• Change the cheese: Use another grated cheese in place of Emmental.
• Serve with salmon: Add smoked salmon and a poached egg as suggested.
• Add a salad: Serve the rösti with a crisp green salad for a lighter accompaniment.

Common mistakes to avoid

• Wet potato mixture: Squeeze out excess liquid before adding the other ingredients.
• Uneven portions: Shape 12 similar-sized cakes so they cook at a similar rate.
• Turning too soon: Let the underside become golden and crisp before flipping.
• Heat too high: Lower the heat after browning and cover the pan to cook the centres through.
• Crowded pan: Fry in batches if the rösti do not have room to turn easily.

How to store

Cool leftover rösti and refrigerate them in a covered container for up to 3 days. Reheat in a frying pan over a moderate heat until hot, turning once to crisp both sides.

Frequently asked questions