📝 About This Recipe
Originally a hearty breakfast for farmers in the canton of Bern, the Swiss Rösti has evolved into a national icon of comfort food. This gluten-free masterpiece features a buttery, lacework crust that shatters to reveal a tender, creamy potato interior. It is the ultimate expression of the humble potato, elevated through patience and the perfect sear to create a side dish that outshines the main course.
🥗 Ingredients
The Potato Base
- 2 pounds Yukon Gold or Waxy Potatoes (scrubbed clean, skins on)
- 1.5 teaspoons Fine Sea Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 pinch Nutmeg (freshly grated)
The Sizzle
- 4 tablespoons Unsalted Butter (clarified butter or Ghee works best for high heat)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
Optional Traditional Add-ins
- 1 small Shallot (finely minced)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1/2 cup Gruyère Cheese (shredded (optional for a Bernese style))
For Serving
- 2 tablespoons Fresh Chives (snipped)
- 1/2 cup Sour Cream or Crème Fraîche (for dolloping)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 12-15 minutes. The potatoes should be 'parboiled'—tender on the outside but still firm and slightly raw in the center.
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2
Drain the potatoes and let them cool completely. For the best texture, refrigerate them uncovered for at least 4 hours or overnight; this dries out the starch for a crispier result.
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3
Once chilled, peel the potatoes using a paring knife or your fingers—the skins should slip off easily.
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4
Using the large holes of a box grater, grate the potatoes into a large bowl. Aim for long, elegant shreds rather than short mushy bits.
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5
Gently toss the grated potatoes with the sea salt, black pepper, nutmeg, minced shallot, and rosemary. Use your hands to avoid breaking the shreds.
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6
Heat a 10-inch heavy-bottomed non-stick or well-seasoned cast iron skillet over medium heat. Add 2 tablespoons of butter and the olive oil.
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7
Once the butter is foaming, add the potato mixture to the pan. Do not press down yet! Let them sit loosely for a moment.
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8
Using a spatula, gently shape the potatoes into a flat cake, lightly pressing the edges in to form a neat round. Do not over-compress, or the Rösti will be heavy.
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9
Cook undisturbed for 12-15 minutes. You want to hear a steady sizzle. If it smells like it's browning too fast, turn the heat down slightly.
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10
While cooking, occasionally shake the pan to ensure the cake is moving freely. Dot the remaining 2 tablespoons of butter around the edges of the pan so it melts underneath.
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11
Once the bottom is deeply golden brown and a crust has formed, place a large flat plate or lid over the skillet.
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12
Carefully and quickly invert the skillet to flip the Rösti onto the plate. The cooked side should be a stunning mahogany gold.
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13
Slide the Rösti back into the skillet, uncooked side down. Use the spatula to tuck the edges in again.
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14
Cook for another 10 minutes until the second side is equally crispy and the potatoes are tender all the way through.
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15
Slide onto a cutting board, sprinkle with fresh chives, and let it rest for 2 minutes before slicing into wedges like a pizza.
💡 Chef's Tips
Use waxy potatoes (like Yukon Gold) rather than starchy Russets to ensure the shreds hold their shape. Parboiling the day before is the secret to the authentic 'bite' of a Swiss Rösti; never use raw potatoes if you want the classic texture. If using cheese, fold it in very gently at the last second before the potatoes hit the pan to prevent it from burning on the bottom. Avoid flipping the Rösti multiple times; one confident flip is all you need for that perfect structural integrity.
🍽️ Serving Suggestions
Serve alongside Zürcher Geschnetzeltes (creamy Swiss veal or mushroom ragout) for the ultimate national pairing. Top with a fried egg and crispy bacon for a decadent 'Rösti Speck und Ei' breakfast. Pair with a crisp, dry white wine like a Swiss Chasselas or a Pinot Grigio to cut through the richness. Serve as a base for smoked salmon and a dollop of horseradish crème fraîche for a sophisticated brunch.