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Swiss Rösti – Crispy Potato Cake

Rösti is a beloved Swiss dish, originating from the German-speaking regions of Switzerland. Traditionally served as a breakfast or side dish, this golden, crispy potato cake is made from twice-cooked potatoes, which enhance its texture and flavor. The key to achieving the perfect rösti lies in chilling the boiled potatoes before grating them, ensuring a firm yet tender interior with a beautifully crisp exterior. Rösti pairs wonderfully with meats, cheeses, or a simple dollop of sour cream, making it a versatile addition to any meal. Whether enjoyed as a rustic farmhouse breakfast or an elegant dinner accompaniment, this dish embodies the simplicity and excellence of Swiss cuisine.

Breakfast | Side | Swiss | Pancake | Frying Pan | Grater | Saucepan | Spatula | Butter | Potato | Pan-Frying | Simmering | Comfort Food | Overnight
Time to complete

Prep

10min

Cook

20min

Wait

8h

Total

8h 30min

Ingredients (Makes 2 servings)

Ingredients

  • 450g (1 pound) Yukon Gold potatoes (about 2 medium potatoes)
  • Kosher salt, to taste

Butter

  • 85g (6 tablespoons) unsalted butter, divided
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 2
  • Carbohydrates: 16
  • Fiber: 2
Directions

Preparing the Potatoes

  • 1. Place the potatoes in a medium saucepan and cover with cold water. Season generously with salt and bring to a simmer. Cook until a paring knife can just pierce the potatoes, about 25 minutes. Avoid overcooking to prevent the skins from splitting.

Chilling and Grating

  • 2. Drain the potatoes and allow them to cool to room temperature. Cover and refrigerate until fully chilled, at least 8 hours or up to 3 days. When ready to cook, peel the cold potatoes and grate them using the large holes of a box grater. Season with salt and mix gently.

Cooking the Rösti

  • 3. Heat 45g (3 tablespoons) of butter in a 10-inch nonstick, carbon steel, or cast iron skillet over medium-high heat until foaming. Add the grated potatoes and press them into an even disc, about 1 inch thick. Cook until the bottom is deep golden brown and crisp, about 10 minutes, adjusting heat as needed.

Flipping and Finishing

  • 4. Slide the rösti onto a large plate. Place a second plate on top and flip to invert. Slide back into the skillet, add the remaining 45g (3 tablespoons) of butter, and cook until the second side is deep golden brown and crisp, about 10 minutes. Use a spatula to round out the edges and maintain its shape.

Serving

  • 5. Transfer the rösti to a serving plate. If one side is more evenly browned, flip it for presentation. Serve immediately.
Cookix's Secrets

Achieving the Perfect Texture

  • Chilling the potatoes before grating ensures a firmer texture and prevents excess moisture, leading to a crispier rösti.

Alternative Cooking Method

  • Bake the rösti in a preheated oven at 200°C (400°F) for 25-30 minutes, flipping halfway through, for a less greasy version.

Cheese-Infused Rösti

  • Mix grated Gruyère or Emmental cheese into the potatoes before cooking for a richer, more indulgent dish.

Healthier Version

  • Use olive oil instead of butter for a lighter version with a slightly different flavor profile.

Preventing Sticking

  • Using a well-seasoned cast iron or nonstick skillet helps prevent the rösti from sticking and ensures even browning.

Regional Twist

  • Add finely chopped onions or fresh herbs like chives or thyme for a flavorful variation inspired by different Swiss regions.