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.
Pair with
Serve With
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
Gruyère Rösti
PREP 30min
COOK 30min
RESTING 15min
READY IN 1h 15min
Another Swiss classic, this recipe for a cheese-flavored rösti makes a perfect, authentic Swiss breakfast or even dinner and features Gruyère, known colloquially as the King's cheese.
Ingredients
Gruyère Rösti
2 large potatoes
3 tbsps butter
125g (4.4 oz) Gruyère cheese, grated
salt and black pepper, to taste
2 tsp hot water
Preparation
Gruyère Rösti
Cook unpeeled potatoes in salted (1 teaspoon), boiling water for 15 minutes. Drain, and first, leave the potatoes to cool enough to handle, then grate them using a four-sided grater (the large-hole side).
Melt a tablespoon of butter in a large nonstick or well-seasoned skillet, then add one-third of the potatoes, followed by one-third of the cheese. Season with salt and pepper. Repeat this two more times, adding bits of the remaining butter before each new layer.
Once assembled, sprinkle with some hot water. Cover with a lid, and sauté over medium-low heat until browned on the bottom, then flip and sauté until browned on that side as well.
Other Variations
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