📝 About This Recipe
Originally the hearty breakfast of Bernese farmers, the Potato Rösti has evolved into Switzerland's national treasure. This recipe delivers a masterclass in texture: a shatteringly crisp, golden-brown crust that yields to a buttery, tender interior. It is a comforting, rustic dish that celebrates the humble potato through traditional technique and patience.
🥗 Ingredients
The Potatoes
- 2 lbs Yukon Gold or Russet Potatoes (scrubbed clean; parboiled the night before for best results)
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 pinch Nutmeg (freshly grated)
Fats and Aromatics
- 4 tablespoons Unsalted Butter (divided)
- 2 tablespoons Clarified Butter (Ghee) (for high-heat frying)
- 1 small Shallot (very finely minced)
- 1 teaspoon Fresh Thyme (leaves only)
For Serving
- 1/2 cup Sour Cream or Crème Fraîche (for dolloping)
- 2 tablespoons Fresh Chives (finely snipped)
- 4 ounces Smoked Salmon (optional, for a luxury brunch)
- 4 large Eggs (fried sunny-side up)
👨🍳 Instructions
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1
If using parboiled potatoes, ensure they have been refrigerated for at least 4 hours. If using raw, peel the potatoes and grate them using the large holes of a box grater.
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2
Place the grated potatoes in a clean kitchen towel and squeeze vigorously to remove as much moisture as possible. This is the secret to a crispy rather than soggy Rösti.
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3
In a large mixing bowl, toss the grated potatoes with the minced shallots, fresh thyme, sea salt, black pepper, and a hint of nutmeg until evenly distributed.
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4
Heat a 10-inch non-stick skillet or seasoned cast-iron pan over medium heat. Add 1 tablespoon of clarified butter and 1 tablespoon of unsalted butter.
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5
Once the butter is foaming, add the potato mixture to the pan. Spread it out evenly but do not press down hard yet; keep it somewhat loose to allow steam to escape.
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6
Cook for about 5 minutes, then use a spatula to gently press the potatoes into a flat, compact cake. Shape the edges to make a neat circle.
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7
Reduce the heat to medium-low. Cook undisturbed for 10-12 minutes. You are looking for a deep, golden-brown crust to form on the bottom.
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8
Gently shake the pan to ensure the Rösti is loose. If it sticks, run a thin spatula around the edges.
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9
The Flip: Place a large flat plate over the skillet. Using oven mitts, firmly hold the plate against the pan and quickly invert it so the Rösti lands on the plate.
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10
Add another tablespoon of clarified butter and another tablespoon of unsalted butter to the skillet. Slide the Rösti back into the pan, uncooked side down.
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11
Tuck the edges in again with your spatula. Cook for another 10 minutes until the second side is equally golden and the potatoes are tender throughout.
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12
During the last 2 minutes, you can slip the remaining butter around the edges of the pan to extra-crisp the perimeter.
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13
Slide the finished Rösti onto a cutting board. Let it rest for 2 minutes so the internal structure sets, then slice into wedges like a pizza.
💡 Chef's Tips
Use starchy potatoes like Russets for maximum crunch or Yukon Golds for a creamier, buttery interior. Parboiling the potatoes the night before (skin-on, then peeled) creates the most authentic texture and prevents the starch from turning grey. Don't skimp on the fat; the combination of butter for flavor and clarified butter for a high smoke point is essential. Avoid flipping the Rösti too early; wait until you see the edges turning a distinct nutty brown. If adding cheese (like Gruyère), fold it into the middle of the potato layers rather than on top to prevent burning.
🍽️ Serving Suggestions
Top with a fried egg and crispy bacon for a traditional Swiss 'Berner Rösti' breakfast. Serve alongside a creamy mushroom ragout for a sophisticated vegetarian lunch. Pair with smoked salmon, a dollop of crème fraîche, and a glass of chilled Dry Riesling. Accompany with a side of cold applesauce—a classic Swiss pairing that cuts through the richness. Use as a base for 'Zürcher Geschnetzeltes' (creamy veal ragout).