Rösti

Ingredients

• 750 gred potatoes
• 55 gbutter
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Parboil potatoes

   Put the potatoes in a large pan of cold water, bring to the boil and cook for about 10–15 minutes. The timing depends on their size: they should be very firm and only partly cooked. Drain, peel, then grate into a large bowl using the coarse side of a grater while they are cold or lukewarm.

2. 2

   Season potatoes

   Season the grated potatoes with salt and pepper and mix well. Melt some of the butter in a 22 cm non-stick frying pan.

3. 3

   Shape the rösti

   Add the grated potatoes to the pan and stir over medium-high heat for about 5 minutes, beginning to shape them into a cake with a spatula.

4. 4

   Cook the first side

   Add small pieces of butter around the edges of the rösti and cook without stirring for 6–7 minutes. Butter a wide, flat lid and place it over the pan to help turn the rösti.

5. 5

   Cook the second side

   Melt another piece of butter in the pan, then slide the rösti back in. Add more small pieces of butter around the edges and cook the other side over medium-high heat for another 6–7 minutes. It is ready when crisp outside and soft inside.

What is rösti?

Rösti is a Swiss potato dish, traditionally associated with the German-speaking part of the country. It is made by cooking grated potato in a pan and turning it into a crisp-edged cake.

Part-cooking the potatoes before grating helps them hold together as they cook. Here, butter adds flavour and helps the surface brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 0g protein, 34g carbs, 13g fat.

The potatoes provide most of the carbohydrate, while the butter supplies most of the fat; this is a low-protein side dish. Balance the plate with a protein-rich main and vegetables or salad.

Why parboil the potatoes?

Firm potatoes: cook them only until very al dente, as directed, so they can be grated without becoming mushy.

Cool enough to handle: grate the drained, peeled potatoes when cold or lukewarm. A coarse grater gives strands that keep some texture in the finished rösti.

Building the potato cake

Initial stirring: the first 5 minutes in the pan let the grated potatoes warm and begin to take shape. Use the spatula to form an even cake.

Then leave it alone: once the first side is shaped, cook without mixing for 6–7 minutes. This gives the underside time to brown and form a crust.

Turning it safely

Butter the lid: use a wide, flat lid to cover the pan before turning the rösti. Keep a steady grip on both the pan and lid as you invert them.

Slide it back: melt more butter in the pan before returning the rösti, so the second side can cook in the remaining fat.

Getting the texture right

Crisp outside: look for a well-browned surface before turning; if it still feels loose, give it a little more time.

Soft inside: the potatoes should remain tender beneath the crust. Keep the heat at medium-high as specified and watch the edges so they do not scorch.

Serving rösti

Serve it hot from the pan, while the crust is at its crispest. It works as a side with eggs, vegetables or a simple green salad.

For an easy plate, pair a portion with a source of protein and fresh vegetables; the rösti itself is mainly potato and butter.

Recipe notes & tips

• Choose potatoes of similar size so they parboil at roughly the same rate.
• Use the coarse side of the grater for distinct potato strands.
• Season the grated potatoes evenly before adding them to the pan.
• A 22 cm non-stick pan helps the rösti keep its shape.
• Add the butter in small pieces around the edges as directed.
• Let the rösti cook undisturbed while each side forms a crust.

Variations

• Add onion: mix finely grated onion through the potatoes before frying.
• Add herbs: stir chopped parsley or chives into the seasoned potatoes.
• Add cheese: scatter a little grated cheese through the potato mixture.
• Serve with an egg: top each portion with a fried or poached egg.
• Add smoked salmon: serve slices alongside the hot rösti.

Common mistakes to avoid

• Overcooking the potatoes: stop when they are very al dente so they remain firm enough to grate.
• Grating them while hot: let them cool until cold or lukewarm to make handling easier.
• Stirring too long: shape the cake during the first 5 minutes, then leave it undisturbed for the crust to form.
• Turning without support: use a wide, flat lid to help flip the rösti in one piece.
• Skipping butter on the second side: melt another piece in the pan before sliding the rösti back in.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in a frying pan over medium heat until hot, turning once to restore some crispness.

Frequently asked questions