📝 About This Recipe
Originating as a humble breakfast for farmers in the Canton of Bern, the Rösti has evolved into Switzerland's national dish and the pinnacle of potato comfort. This recipe delivers a masterclass in texture: a buttery, shatteringly crisp exterior that gives way to a tender, melt-in-your-mouth center. It is the ultimate canvas for melted cheese and savory toppings, bringing the warmth of a Swiss chalet directly to your kitchen.
🥗 Ingredients
The Potatoes
- 2.2 lbs Yukon Gold or Russet Potatoes (parboiled in their skins the night before)
- 1.5 teaspoons Fine Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Sizzle
- 4 tablespoons Unsalted Butter (divided; use high-quality European style if possible)
- 2 tablespoons Clarified Butter (Ghee) (helps prevent burning at high heat)
- 1/2 cup Bacon Lardons (optional, finely diced)
- 1/2 piece Yellow Onion (small, very thinly sliced)
The Toppings (Optional)
- 1 cup Gruyère or Emmental Cheese (shredded)
- 2 tablespoons Fresh Chives (finely snipped)
- 2 pieces Eggs (for frying and placing on top)
👨🍳 Instructions
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1
For the best results, parboil the whole potatoes in salted water for 12-15 minutes the day before. They should be tender on the outside but still firm in the middle. Drain and refrigerate overnight in their skins.
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2
When ready to cook, peel the chilled potatoes using your fingers or a paring knife; the skins should slip off easily.
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3
Using the large holes of a box grater, grate the potatoes into a large mixing bowl. Aim for long, elegant shreds rather than short mushy pieces.
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4
Gently toss the grated potatoes with the sea salt, black pepper, and a hint of nutmeg. If using onions, fold them in now. Be careful not to overwork the potatoes or they will become gummy.
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5
Place a 10-inch heavy-bottomed cast iron or non-stick skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of clarified butter.
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6
If using bacon lardons, fry them in the skillet until the fat renders and they are slightly crisp. Remove them with a slotted spoon and mix into the potato bowl.
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7
Add the seasoned potato mixture to the hot skillet. Spread them out evenly but do not press down yet; let them sit loosely for the first 2 minutes.
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8
Now, using a spatula, gently shape the potatoes into a flat cake, lightly pressing the edges in to form a neat round. Reduce heat to medium-low.
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9
Cook undisturbed for 12-15 minutes. You want to hear a gentle sizzle. Shake the pan occasionally; the Rösti is ready to flip when it moves as one solid cake and the bottom is deeply golden brown.
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10
To flip, place a large flat plate over the skillet. In one confident motion, invert the pan so the Rösti lands on the plate.
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11
Add the remaining butter and clarified butter to the skillet. Carefully slide the Rösti back into the pan, uncooked side down.
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12
Cook for another 10-12 minutes. If adding cheese, sprinkle it over the top during the last 5 minutes and cover the pan with a lid to melt.
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13
Slide the finished Rösti onto a cutting board or serving platter. It should be audibly crunchy when touched with a knife.
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14
Garnish with fresh chives and, if desired, top with a sunny-side-up fried egg for the ultimate comfort meal.
💡 Chef's Tips
Always use starchy or all-purpose potatoes; waxy potatoes won't stick together as well. The 'overnight chill' is the secret to the perfect texture; it allows the starches to retrogradate so the shreds stay distinct. Don't skimp on the butter—it is the primary flavoring agent and what creates that iconic crust. If the Rösti seems to be browning too fast, lower the heat immediately; the inside needs time to steam and soften. Avoid flipping multiple times; one flip is all you need for a professional finish.
🍽️ Serving Suggestions
Serve alongside a Zürcher Geschnetzeltes (creamy mushroom and veal ragout). Pair with a crisp, dry Swiss white wine like Chasselas or a light Pinot Noir. Add a side of cold applesauce for a traditional sweet-and-savory Swiss experience. Serve as a hearty breakfast with smoked salmon and a dollop of sour cream. A simple green salad with a sharp vinaigrette cuts through the richness of the butter perfectly.