A dish originating from the canton of Bern, rösti is considered a national Swiss culinary symbol, traditionally a farmer's breakfast and today an iconic side dish throughout Switzerland.
Mediterranean
Rösti
Traditional Swiss golden and crispy potato rösti, authentic step-by-step recipe.
- Swiss
- MAIN COURSES
- Light
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 5 g
- Carbohydrates 38 g
- Fat 17 g
Story behind the dish
Preparation
Rösti is a preparation from Switzerland with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of potatoes (preferably cooked the day before).
- Have ready: 50 g of butter.
- Have ready: Oil.
- Have ready: Salt and pepper.
- Have ready: Nutmeg (optional).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Grate the potatoes (previously cooked and cooled
Grate the potatoes (previously cooked and cooled, or raw depending on the region) with a coarse grater. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season with salt
Season with salt, pepper and nutmeg if desired. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Heat butter and oil in a large skillet until…
Heat butter and oil in a large skillet until very hot. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Spread the grated potato forming a compact cake
Spread the grated potato forming a compact cake, pressing well with a spatula. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over medium heat for 10-12 minutes until the base is golden and…
Cook over medium heat for 10-12 minutes until the base is golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Turn it over with the help of a plate and cook 10-12 more minutes for…
Flip it over with the help of a plate and cook for 10-12 more minutes on the other side until completely browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Using potatoes cooked the day before and cooled gives a firmer and less sticky result than raw potatoes.
- Press the cake well when forming it so that it compacts and does not fall apart when turning.
Variations
- Rösti with bacon incorporated.
- Version with gratin cheese on top.
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