Authentic Rösti Recipe
Canton of Bern, Switzerland
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Introduction & history
Traditionally prepared all over Switzerland, this Alpine favorite is sometimes served as a side with meat dishes, or sometimes even as a non-meat main course. Despite the fact that this simple peasant dish is made with only a few humble ingredients, it seems as if the Swiss are doing a good job at keeping the original recipe a secret, as it is surprisingly elusive. Basic rösti consists of nothing but grated boiled or raw potatoes, although regional variations call for the addition of a number of extra ingredients, such as bacon, onion, cheese, fresh herbs, caraway seeds, or even apples. The grated potato is then shaped into rounds or patties and is most often pan-fried in oil, butter, lard, or even a combination of different kinds of fats.
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Cooking tips
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potatoes
There is no clear consensus on whether floury or waxy potatoes should be used. Unlike floury potatoes, which brown well and are exceptionally fluffy in texture, waxy potatoes hold their shape better and give the finished rösti fritters a crunchier texture. Also, for a really crisp result, make sure you squeeze as much moisture as possible from the potatoes before pan-frying. -
method
Sauté chopped onions in the fat before adding the potatoes, and don't let them brown. Note that in the bacon rösti version, the potatoes will need less fat. Also, by sautéeing diced bacon before adding potatoes, you won't need any extra salt. The perfect rösti is crisp on the outside but soft and meltingly tender within. -
serving
The basic rösti will look wonderful garnished with a dollop of crème fraîche and sprinkled with chives. However, when rösti is enjoyed as a side dish, serve accordingly to complement the flavors of the main ingredients.
Recipe variations
Classic Rösti
PREP 1h 30min
COOK 40min
RESTING 1h 10min
READY IN 3h 20min
The classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.
Ingredients
Classic Rösti
4 large potatoes, waxy and starchy
2 tbsp lard or butter
2 tbsp vegetable oil
salt, to taste
Preparation
Classic Rösti
Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.
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