Rösti is a potato dish originating from Switzerland, which resembles potato cakes. This dish is made of coarsely grated potatoes, which, after squeezing the juice from them, are fried in butter or oil. Rösti does not contain eggs or flour, the cake owes its shape and compact consistency solely to potatoes. When it comes to seasoning, salt and pepper are most often used to flavour rösti, although you can also add grated onions. The potatoes can be pre-boiled before frying as some recipes also suggest. I have prepared my rösti from raw potatoes, which may affect the frying time, but not too much.
Potato rösti is usually served for breakfast, lunch or dinner. When served for breakfast, it is often accompanied by fried eggs, bacon and beans. In the dinner version, it works well served with sour cream, cottage cheese and stew. If you are going to try this dish, I recommend using my recipe for potato rösti.
Ingredients for potato rösti.
- 450 g potatoes
- 1/2 teaspoon of salt
- a pinch of pepper
- 2 tablespoons of oil
- 1 tablespoon of butter
How to make potato rösti.
Peel the potatoes, grate them on a large mesh-grater and rinse in cold water. Squeeze the potatoes in your hands, then in a potato press – you should get rid of as much water and juice as possible. Add salt and pepper to the grated potatoes.
Pour a tablespoon of oil into a frying pan, heat it up, put on the grated potatoes, and lightly press them with a spoon. Fry them over a low heat, tending to medium, until the potatoes are lightly browned. At that point, turn them over, add the remaining oil and continue frying. When the potatoes are starting to turn golden, add half the butter, increase the heat a little and fry until browned. At this point, turn over again, add the remaining butter and fry for a while to brown the other side as well. Put the fried rösti on a plate lined with a paper towel, serve immediately after frying.
Good to know when making potato rösti.
Rösti can be prepared from any type of potatoes, but the best are potatoes that are somewhat floury. After peeling the potatoes but before grating them, I always keep them in cold water, so they do not turn gray.
I fried my rösti in a mixture of oil and butter. First, I fry them in oil only, and only at the end of frying I add butter. For frying rösti, you can use butter, clarified butter, oil or lard.
The excess water can be squeezed out of the potatoes in a potato press or a kitchen cloth.
My rösti was fried in a 20-centimetre wide pan. The frying time of the rösti depends on the size of the pan you use. In total, frying took me a little over 20 minutes, and the pan was on a medium-sized hob. During frying, it is worth checking whether the potatoes are not burning, and before removing the rösti, make sure that the potatoes are not raw.
Do you like dishes made from potatoes? If so, try our recipe for Roasted potatoes.