Swiss Rosti

This Potato Rosti recipe is made the traditional Swiss way, easy to make, a bit rustic and delicious! A crispy golden-brown potato dish, it's like the original hash brown. A versatile dish that can be served for breakfast, lunch or dinner.

Rösti is classic Swiss food, loved all over the world. When I was in Switzerland, I fell in love with their hearty and cheesy comfort food meals. Enjoy this with your next Fondue or with your Raclette dinner party, as a hearty breakfast or lunch or after a hike in the Alps.

Ingredients

• Potatoes - waxy potatoes work best, Red Potatoes or Yukon Gold
• Salt - for seasoning
• Butter - be generous for flavor and to prevent sticking to pan

How to Make Swiss Rosti

1. Pre-Cook Potatoes the Night Before - boil potatoes in salted water for about 20 minutes. Allow to cool and place in refrigerator until morning, so they are cold.
2. Peel Potatoes - using a paring knife, gently pull the potato skin off the cold potatoes. (can keep potato skins on if you prefer)
3. Grate Potatoes - carefully grate the potatoes on a coarse grater, into a bowl.
4. Season - add salt and gently mix through, using 2 forks to prevent potatoes mashing together
5. Heat Pan - add 2 to 3 tablespoons of butter until melted
6. Cook - add grated potatoes to the frying pan, gently stirring until coated with butter. Press down with a flipper, forming a round even potato patty. Cook on medium-low heat for about 8-10 minutes (until base is golden and crispy). Optional: add extra butter on the side of the potato while cooking
7. Flip - place a plate over the Rosti and flip onto the plate. Can also slide the Potato Rosti onto a cutting board and flip over into the pan.
8. Finishing Cooking - add 1 to 2 tablespoons of butter to frying pan and slide the Rosti back in the pan. Cook for another 10-12 minutes until golden and crispy.
9. Serve - slide onto a cutting board or plate and cut into thirds. Garnish with fresh parsley or herbs before serving

Potato Rosti Variations

• Cheese Rosti - mix ½ cup of grated Swiss cheese into the potato mixture, try Emmental, Gruyere or Raclette Cheese - or sprinkle on top when serving
• Onion Rosti - finely chop a small onion and mix into the potato mix
• Bacon Rosti - add diced bacon into the mixture - or serve bacon on top
• Vegetable Rosti - add your favorite vegetables to the mixture, grated Carrot, Zucchini, or Sweet Potato (squeeze out excess liquids before adding)
• Smaller Serves - make this into 2 or 3 individual sized serves using a smaller frying pan. This increases your cooking time, keep warm in oven until all batches are cooked so it is served hot

Swiss Rosti Serving Ideas

• Eggs - fry or poach eggs and serve for a hearty and delicious breakfast
• Smoked Salmon - serve with salmon and creme fraiche or Avocado slices
• Pickled - to cut through the buttery flavor, serve with Dill Pickles, Pickled Onions, Pickled Garlic, Sauerkraut/Red Cabbage or Quick Pickled Cabbage
• Meats - fry Bacon (Speck) or serve with sliced Sausages, grilled Bratwurst, grilled Chicken or Steak
• Mushrooms - perfectly served with creamy Mushroom Sauce
• Stroganoff - often served like this in Zurich, a Swiss Stroganoff called Zürcher Geschnetzeltes, perfect alongside crispy potatoes
• Sauces - a generous dollop of homemade Sour Cream or with traditional Apple Sauce

Recipe Tips and FAQs

• Waxy Potatoes - this is important, you don't want mushy Rosti. Popular waxy potatoes are Yukon Gold, Fingerling, New Potatoes, Kipfler or Red Potatoes to mention a few
• Refrigerate - it's important to have the cooked potatoes completely cold, making grating easier ensuring they keep their grated shape. Can even make the potatoes a few days in advance and keep refrigerated until ready to cook
• Peeling Potatoes - it's ok to peel the potatoes before you cook them - but traditionally it's cooked with skin on and peeled later (or grated with peels on)
• Seasoning - don't season cooked potatoes in advance as it can draw out too much moisture - season just before frying. Salt and Pepper is common, also can add a pinch of Nutmeg
• Pan Size - this recipe is good for a 10" (26cm) frying pan. If using a 12" (30cm) pan, add an extra pound (500g) of potatoes. Use 2-3 potatoes per person as a guide
• Moderate Heat - don't cook Rosti and higher than medium heat. Lower and slower is better, but be patient. If using cast iron, cook on low heat, and medium-low for a non-stick pan, allow for more cooking time if needed

Do I Have To Cook the Potatoes in Advance?

This is the traditional Swiss method, which tastes better in my opinion, although people do prepare without pre-cooking potatoes. In my experience, sometimes the inside of the Rosti isn't fully cooked when using raw potatoes. However, if using uncooked potatoes, squeeze out any liquids from grated potato before frying (using a towel or cheesecloth). Drier uncooked potatoes will result in crispier Rosti.

My Rösti Broke When Flipping!

Yes, this can happen and it's ok, it will still taste great. Using a flipper or spatula, piece it back together again, pressing the top firmly to combine together. I prefer the plate flipping method vs sliding onto a board as I have better success in keeping it together. Don't flip too soon, ensure base is crispy.

Can I Make Rösti in Advance?

You kind of are already when boiling the potatoes ahead of time. However, fried Rosti tastes best served immediately after cooking. If making in advance, here are some handy tips;

• Storage - allow to fully cool and place in airtight container. Keep refrigerated for 3-4 days. If freezing, best enjoyed within 1-2 months
• Reheating - place in preheated oven 350°F (175°C) for 10-15 minutes until heated through. Alternatively, heat in a skillet with butter for about 4 minutes per side. Microwaving will result in soggier potatoes, so don't recommend.

Potato Recipes You'll Love

• Creamy Garlic Mashed Potatoes
• Russian Fried Potatoes
• Duck Fat Potatoes Slivers
• Rustic Garlic Butter Potatoes
• Crispy Asian Potatoes
• Truffle Mashed Potatoes
• Crispy Roasted Moroccan Potatoes
• Air Fryer Potato Wedges

You'll love this authentic Swiss Rösti recipe because it's perfect to enjoy for any meal, easy to make, crispy on the outside and tender on the inside, plus you can make it your own with so many serving ideas. To me, this is the ultimate comfort food. Bon Appetit! Приятного аппетита!

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