Rösti

Swiss Rösti

A classic Swiss golden potato cake with a crisp crust and tender center, traditionally served as a side with eggs, cheese, or cured meats.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •900 g (2 lb) waxy potatoes, such as Yukon Gold or Charlotte; starchy Russets work but produce a softer texture
• •60 g (¼ cup) unsalted butter, plus a little extra for the pan, or use clarified butter (Schweinefett/butter tradition)
• •10 g (1¾ tsp) fine sea salt, to taste
• •1 g (¼ tsp) white pepper, optional, freshly ground

Steps

1. 1 Peel the potatoes. Traditionally, rösti is made from cooled, day-old boiled potatoes, but raw potatoes also work for a slightly more cohesive cake. If using the classic method, boil the potatoes in salted water for 20 minutes, drain, and chill overnight; if using raw, proceed straight to grating.
2. 2 Using the large holes of a box grater, grate the potatoes into long strands. Transfer to a clean kitchen towel and squeeze firmly to remove excess moisture — this is the key to a crisp crust.
3. 3 Season the grated potato with the salt (and white pepper, if using) and toss to distribute evenly. If using raw potato, the salt will draw out a little more liquid; give it one final squeeze in the towel.
4. 4 Heat 30 g (2 Tbsp) of the butter in a 24 cm (9½-inch) non-stick or well-seasoned cast-iron skillet over medium heat until the foam subsides and the butter turns pale golden.
5. 5 Pile the grated potato into the pan, spreading it evenly with a spatula. Press down firmly with the back of the spatula to compact the cake to about 2 cm (¾ inch) thick.
6. 6 Cook over medium to medium-low heat for 8–10 minutes, resisting the urge to move it. You should hear steady, gentle sizzling — turn the heat down if the butter browns too fast. A deep golden crust will form on the bottom.
7. 7 To flip, place a plate (larger than the pan) upside down over the skillet, hold it tightly against the pan with oven mitts, and invert in one confident motion. The cake should release cleanly.
8. 8 Add the remaining 30 g (2 Tbsp) butter to the pan, swirl to coat, and slide the rösti back in, uncooked-side down. Press again to compact and cook another 8–10 minutes until the second side is equally deep golden and crisp.
9. 9 Slide onto a cutting board, season the top with a little extra salt, and cut into wedges. Serve immediately while the crust is at its crispiest.