📝 About This Recipe
Originating as a hearty breakfast for farmers in the canton of Bern, the Swiss Rösti has evolved into Switzerland’s national treasure and the pinnacle of potato craftsmanship. This dish features a buttery, lace-like exterior that shatters upon impact, revealing a tender, creamy interior that perfectly balances salt and rich fat. It is a masterclass in texture, transforming the humble potato into a golden disc of pure comfort that feels both rustic and incredibly elegant.
🥗 Ingredients
The Potatoes
- 2.2 lbs Yukon Gold or Russet Potatoes (unpeeled, scrubbed clean)
- 1.5 teaspoons Fine Sea Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1 pinch Ground Nutmeg (adds a subtle, authentic Swiss depth)
The Cooking Fats
- 4 tablespoons Unsalted Butter (divided; high quality preferred)
- 2 tablespoons Clarified Butter (Ghee) (for high-heat frying)
- 1 tablespoon Neutral Oil (such as grapeseed or vegetable oil)
Flavor Enhancements (Optional but Recommended)
- 1/4 cup Smoked Bacon or Speck (finely diced)
- 1/2 piece Yellow Onion (very thinly sliced)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
- 1/2 cup Gruyère Cheese (shredded; optional for a 'Bernese' style)
👨🍳 Instructions
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1
Place the unpeeled potatoes in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are 'parboiled'—they should be 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 results, refrigerate them uncovered for at least 4 hours or overnight; this dries out the starch and ensures a crispy texture.
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3
Once chilled, peel the potatoes using your fingers or a paring knife; the skins should slip off easily.
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4
Using the large holes of a box grater, grate the potatoes into long, thick shreds into a large mixing bowl. Avoid over-handling the shreds to keep them light and airy.
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5
Gently toss the grated potatoes with the salt, pepper, and nutmeg. If using bacon or onions, sauté them separately in a small pan until soft, then gently fold them into the potato shreds.
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6
Heat a 10-inch heavy-bottomed non-stick skillet or seasoned cast-iron pan over medium heat. Add 2 tablespoons of butter and the clarified butter/oil mixture.
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7
Once the butter is foaming, add the potato shreds to the pan. Do not press them down yet; let them fall naturally to maintain air pockets.
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8
Cook for 2-3 minutes, then use a spatula to gently shape the potatoes into a neat round cake, pulling them away from the edges of the pan. Now, lightly press down with the spatula to help the cake bind.
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9
Reduce the heat to medium-low. Cook undisturbed for 12-15 minutes. Shake the pan occasionally; the Rösti should eventually slide freely as a single unit when the bottom is golden and crusty.
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10
Place a large flat plate or a pot lid over the skillet. In one confident motion, invert the pan so the Rösti lands on the plate, browned side up.
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11
Add the remaining 2 tablespoons of butter to the empty pan. Once melted, carefully slide the Rösti back into the pan (un-browned side down).
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12
Cook the second side for another 10-12 minutes. Use your spatula to tuck the edges in, maintaining that perfect circular shape. If using cheese, sprinkle it on top during the last 3 minutes and cover with a lid to melt.
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13
Once both sides are deeply golden and the center feels tender when pierced with a knife, slide the Rösti onto a cutting board or serving platter.
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14
Let it rest for 2 minutes to allow the steam to settle, then garnish with fresh chives and a final sprinkle of sea salt.
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15
Slice into wedges like a cake and serve immediately while the exterior is at peak crunch.
💡 Chef's Tips
Always parboil the potatoes the day before; cold potatoes grate cleanly without turning into mush. Use a combination of butter for flavor and oil/clarified butter for a higher smoke point to prevent burning. Resist the urge to flip the Rösti multiple times; one single flip is the secret to a cohesive, non-greasy cake. If the potatoes seem too moist after grating, gently pat them with a paper towel before seasoning. For a perfect crust, make sure the pan is hot before adding the potatoes, then lower the heat to cook the interior through.
🍽️ Serving Suggestions
Serve alongside Zürcher Geschnetzeltes (creamy Swiss veal ragout) for the most authentic experience. Top with a fried egg and extra bacon for a decadent 'Rösti Over Easy' brunch. Pair with a crisp, dry white wine like a Swiss Chasselas or a Pinot Grigio. Serve as a side to roasted sausages and a dollop of spicy grain mustard. Accompany with a side of cold applesauce to cut through the richness of the butter.