Rösti Recipe
Swiss · Side dish · 40 min total
A classic Swiss potato pancake, crispy on the outside and tender inside, perfect as a side dish or a light main course.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 large russet potatoes (about 2 lbs / 900g)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
- Peel the potatoes and grate them using a box grater or food processor with a grating disc.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the squeezed potatoes to a bowl and toss with salt and pepper.
- In a large non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
- Add the potato mixture to the skillet, pressing it down evenly into a round cake about 1/2 inch thick.
- Reduce heat to medium and cook until the bottom is golden brown and crispy, about 10-12 minutes.
- Carefully flip the rösti using a large spatula. Add remaining butter and oil to the skillet, then cook the other side until golden and crispy, about 10-12 minutes more.
- Slide the rösti onto a cutting board, cut into wedges, and serve hot.
Tips
- For extra crispiness, let the grated potatoes soak in cold water for 10 minutes, then squeeze dry.
- Serve with applesauce, sour cream, or as a side to sausages or eggs.
- Leftover rösti can be reheated in a skillet or oven.
AI estimate may be inaccurate · Terms