📝 About This Recipe
Originating as a hearty breakfast for farmers in the Swiss canton of Bern, the Rösti has evolved into a world-class culinary icon. This dish celebrates the humble potato, transforming it into a magnificent golden disc with a shatteringly crisp exterior and a tender, buttery heart. It is the pinnacle of comfort food, offering a rustic yet sophisticated textural experience that pairs beautifully with almost any meal.
🥗 Ingredients
The Potatoes
- 2 lbs Yukon Gold or Russet Potatoes (parboiled the night before for best results)
- 1.5 teaspoons Fine Sea Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 pinch Ground Nutmeg (adds a subtle, authentic Swiss depth)
The Frying Fats
- 4 tablespoons Unsalted Butter (divided; high quality European butter preferred)
- 2 tablespoons Clarified Butter (Ghee) (for a higher smoke point and extra crunch)
- 1 tablespoon Neutral Oil (such as grapeseed or avocado oil)
Optional Aromatics & Garnishes
- 1 small Shallot (very finely minced)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
For the best results, parboil your unpeeled potatoes in salted water for about 10-12 minutes the night before. They should be tender on the outside but still firm in the middle. Drain and refrigerate overnight; this sets the starch for a perfect grate.
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2
When ready to cook, peel the chilled potatoes using a vegetable peeler or the back of a knife. The skins should slip off easily.
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3
Using the coarse holes of a box grater, grate the potatoes into a large mixing bowl. Aim for long, elegant strands rather than short mushy bits.
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4
Gently toss the grated potatoes with the sea salt, black pepper, nutmeg, and minced shallots (if using). Use your hands to fluff them, ensuring the seasoning is distributed without crushing the strands.
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5
Place a 10-inch heavy-bottomed non-stick or well-seasoned cast iron skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of oil.
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6
Once the butter is foaming and quiet, add the potato mixture to the pan. Spread it out evenly but do not press down yet.
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7
Cook for 2-3 minutes undisturbed, then use a spatula to gently shape the edges into a neat round cake. Now, lightly press the top with your spatula to help the potatoes bind.
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8
Reduce heat to medium-low. Cook for 12-15 minutes. Shake the pan occasionally; the Rösti should eventually slide freely as a single unit. You are looking for a deep, mahogany gold on the bottom.
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9
The Flip: 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, cooked-side up.
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10
Wipe the skillet clean if there are burnt bits. Melt the remaining 2 tablespoons of butter and the clarified butter in the pan.
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11
Carefully slide the Rösti back into the skillet, uncooked-side down. Use the spatula to tuck in the edges for a tidy appearance.
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12
Cook the second side for another 10-12 minutes until equally golden and crispy. The center should feel tender when pierced with a knife.
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13
Slide the finished Rösti onto a wire rack for 60 seconds before moving to a serving board; this prevents the bottom from steaming and losing its crunch.
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14
Garnish with fresh chives and a sprinkle of flaky sea salt. Slice into wedges like a cake and serve immediately.
💡 Chef's Tips
Use starchy potatoes like Russets for maximum crunch or Yukon Golds for a creamier, buttery interior. Never wash the grated potatoes; the natural starch is the 'glue' that holds the cake together. If the Rösti is browning too fast, lower the heat; it needs time for the internal steam to cook the center. For an extra-rich version, add a few tablespoons of heavy cream to the potatoes before frying. Always use a combination of butter (for flavor) and oil or ghee (for temperature) to prevent burning.
🍽️ Serving Suggestions
Serve alongside a classic Zürcher Geschnetzeltes (creamy veal ragout). Top with a fried egg and thick-cut bacon for the ultimate alpine breakfast. Pair with smoked salmon, a dollop of crème fraîche, and capers for a sophisticated brunch. Accompany with a crisp green salad tossed in a sharp mustard vinaigrette to cut through the richness. Enjoy with a chilled glass of dry Swiss Fendant or a light Pinot Blanc.