We may earn a commission when you click on the affiliate links in this post.
Ready to try Switzerland’s favorite potato dish? Rösti is a traditional Swiss dish with a golden, crispy, buttery outside and a soft, tender center. It only takes a few simple ingredients, but getting the potatoes and cooking method right makes all the difference. I’ll teach you all the things you need to know to get perfect Rösti every time!
My Favorite Swiss Comfort Food
The first time I had Rösti was on a cold, rainy day in the Swiss Alps. We had just gotten back from a hike and were soaking wet and freezing. Our waiter suggested the Rösti, and it was 100% the right choice. We loved it so much that we went back and ordered it two more times during our stay in Mürren!
Each time I tried a different variation, but my favorite was topped with prosciutto, tomatoes, a sunny-side-up egg, and lots of melted cheese. It was warm, filling, and exactly what I wanted after hiking around in the cold.
Thankfully, Rösti is really easy to recreate at home, and I have been making it ever since we got back from Switzerland. It has become a meal my whole family loves, especially because everyone can top it a little differently. Once you get the method down, you can get that same crispy outside and soft, buttery center that I fell in love with in the Alps. Give it a try and see for yourself!
🩷Erica
What is Rösti?
Rösti is a traditional Swiss dish made from coarsely shredded potatoes cooked in a skillet until golden and crispy on both sides. The basic version is so simple, usually potatoes, fat (I like using butter), and seasoning, although there are plenty of regional and modern variations with cheese, bacon, onions, and other additions.
Rösti began as a breakfast eaten by Swiss farmers and eventually became popular throughout Switzerland. Today you will find it served for breakfast, lunch, and dinner, either on its own or alongside meats, eggs, cheese, and sauces.
Ingredients for Rösti
- Yukon Gold potatoes – These are closest to the variety of potatoes that they use for rösti in Switzerland. These are my favorite for rösti because they hold together well but still get nice and tender in the middle. I will go more into this below.
- Butter – I use butter for that rich, classic flavor and to get the outside of the potatoes golden and crispy.
- Salt and pepper – Keep the seasonings simple and add these to taste.
How To Make Rösti
- Scrub the potatoes but don’t peel them. Place them in boiling water and cook for about 12 to 15 minutes. They should be partially cooked but still firm in the center.
- Drain the potatoes and let them cool completely, about an hour. You can also refrigerate them for several hours or overnight. Once cooled, coarsely shred the potatoes.
- Melt most of the butter in an 8-inch nonstick skillet over medium to medium-low heat. Add the potatoes and gently spread them into an even layer. Use a spatula to bring in the edges and form a thick round disc. Let the Rösti cook without disturbing it for about 12 minutes, or until the bottom is deep golden brown and crispy. Don’t rush this part.
- Remove the skillet from the heat and place a large plate upside down over the skillet. Hold the plate and skillet securely together and carefully flip so the Rösti lands cooked-side-up on the plate.
- Melt the remaining butter in the skillet and slide the Rösti back in with the uncooked side down.
- Cook for another 12 minutes, or until the second side is crisp and golden. Slide the Rösti onto a plate, cut it into wedges, and serve it plain or add your favorite toppings.
Hash Browns vs. Rösti
If you are thinking it sounds like one giant Swiss hash brown, you aren’t totally wrong. But there are a few differences. Rösti and American hash browns both start with shredded potatoes that are fried until crispy, but the finished dishes aren’t quite the same.
Rösti is usually formed into one thick, round potato cake that fills the skillet. The outside gets crisp and golden while the center stays soft and fluffy. It is then cut into wedges and can be served as a side dish or topped to make a meal.
Hash browns are generally thinner and looser, or formed into individual portions. They are especially common as a breakfast side.
Another difference is the potato. Russets are commonly used for hash browns, while I prefer Yukon Gold potatoes for Rösti because they give me the balance of creamy center and defined potato shreds that taste more authentic to me.
What Potatoes are Best for Rösti?
In Switzerland, you can actually buy potatoes labeled specifically for Rösti. We don’t see those very often here in the U.S., so Yukon Gold potatoes are my first choice.
Because I use the parboiled method, I want a potato that will hold its shape after cooking and cooling. Yukon Golds do that really well while still giving the center of the Rösti a soft texture. Swiss cooking sources also recommend firmer potatoes when making Rösti from previously cooked potatoes.
If you can’t find Yukon Golds, another yellow or all-purpose potato works well. Russet potatoes can also be used, but the inside tends to be a little fluffier and the individual potato strands don’t hold their shape quite as well.
Parboiled Potatoes or Raw Potatoes?
This is one of those things people in Switzerland have opinions about, too. Rösti can be made from either raw or cooked potatoes, and there are traditional versions of both. I’ve tried it both ways, and I prefer parboiled by far.
When I made Rösti with raw potatoes, I had to squeeze out as much liquid as possible before cooking. Even using a potato ricer and cheesecloth, I felt like I could never quite get enough moisture out. It was messier and more work than I thought it was worth.
With parboiled potatoes, I can cook them ahead of time, let them cool, and then grate them easily. I also prefer the soft center that I get with this method. The biggest trick is not overcooking the potatoes during the parboil. You want them partially cooked but still firm enough to grate once they have cooled.
And no, I don’t peel them. I like leaving the skins on. A little bit of potato skin mixed into the shreds gives the Rösti a more rustic look and saves me an extra step.
Tips for Making Crispy Rösti
Let the potatoes cool completely after parboiling. Warm potatoes are much softer and can turn mushy when grated. Cold potatoes are much easier to shred and handle.
Use an 8″ Non-Stick Pan. This keeps the Rösti nice and thick while making it much easier to release and flip. Trust me. Otherwise it will stick and fall apart.
Be patient. It takes about 12 minutes per side to get rösti perfectly cooked. Don’t rush the process. It’s the only way to get the crispy golden outside and soft and fluffy inside.
Flip it using a plate. That is the easiest. Don’t use a spatula to flip because the potatoes will break apart. Carefully place a plate, top-side-down over the pan. Then quickly flip the pan over so the potatoes fall right onto the plate. Next, butter up the pan again and slide the potatoes back into the pan. Be very careful to not get burned and use hot pads if needed.
Rösti Topping and Variation Ideas
Rösti can be eaten plain or even with just a dollop of sour cream. However, it’s more fun to dress it up!
My favorite toppings (see photo above) – My favorite way to make rösti is with melted cheese, prosciutto, tomatoes, and a sunny side up egg. This is how I had it in Switzerland and it was amazing. In Switzerland they absolutely loaded the cheese on, but I scaled in back a bit so you could actually see the rösti underneath.
Breakfast Style – Top it with cooked bacon, ham, and/or egg.
Mushrooms and Gravy – Make a beef gravy and add sautéed mushrooms over the top for a savory dinner.
“Poutine” Style – Use leftover beef gravy and cheese to make it Canadian poutine style with gravy. It will have all the same flavors as poutine, but with rösti as the base instead of French fries.
Add Raclette – Combine it with another Swiss favorite: Raclette! The melted cheese pairs beautifully with the potatoes. Add a fried egg on top of it all if you’re feeling fancy!
Frequently Asked Questions
Traditional Rösti can be as simple as potatoes, butter or another cooking fat, and salt. I add a little pepper, too. Cheese, onions, bacon, herbs, and other ingredients can be added, but you don’t need any of them for a good basic Rösti.
No. I leave the peel on Yukon Gold potatoes. Just scrub them well before boiling. I like the rustic look and honestly, I’m happy to skip peeling potatoes whenever I can.
Make sure the potatoes are completely cool before shredding, use enough butter, and let the first side form a good crust before attempting to flip it. Also, don’t try to flip the whole thing with a spatula. Use a plate over the skillet and flip it all at once.
Make Ahead and Storage
Rösti is actually a great recipe to start ahead. I often parboil the potatoes the day before, let them cool, and refrigerate them whole overnight. The next day they are firm, cold, and really easy to grate.
If you have leftover cooked Rösti, refrigerate it in an airtight container for up to 3 to 4 days. I prefer reheating it in a skillet or oven rather than the microwave so the outside gets crispy again. You can also reheat it in an air fryer for a few minutes.
You can freeze cooked Rösti, but I prefer it fresh or refrigerated. Freezing can change the texture of the potatoes and make it taste weird.
More Swiss Recipes
Want to try more authentic Swiss recipes? Here is a collection of my favorite recipes directly from Switzerland:
Swiss Rösti Recipe
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, about 4-6 medium potatoes
- 3 tablespoons butter, (divided)
- salt and pepper, (to taste)
Instructions
- Bring a stockpot of water to a boil. Scrub and rinse potatoes, do not peel, and add to boiling water. Parboil the potatoes for 12-15 minutes. Drain well and allow to cool to room temperature. You can also refrigerate for several hours or overnight.
- When potatoes have cooled, shred potatoes into thick shreds and set aside.
- In an 8" non-stick skillet, heat 2 tablespoons of butter between medium and medium low until butter is melted. Add shredded potatoes and press down evenly until flat. Use the spatula to press in the sides of the potatoes until it becomes even and disc-shaped. Cook for 12 minutes or until the bottom of the potatoes are crispy and golden brown.
- Remove from the heat and place a plate over the top of the skillet so you can flip it over onto the plate, cooked side up. Don't try to use a spatula to flip it. It will fall apart.
- Melt the remaining butter in the skillet and then slide the potatoes back into the skillet, uncooked side down.
- Cook for an additional 12 minutes or until crispy and golden brown on the bottom. Remove from skillet and serve.
My favorite variation:
- Set oven to broil. Place Rösti on an oven-safe skillet or baking sheet. Add cheese (I use shredded gruyere), sliced tomatoes, 2 slices of prosciutto, and more cheese over the top. Broil for 2 minutes or until cheese melts. Top with sunny-side up egg.
Equipment
- 8" non-stick skillet
Notes
- Parboil, then cool completely. Cold potatoes are easier to shred and hold together better in the skillet.
- Cook low and slow. Give the Rösti about 12 minutes per side over medium to medium-low heat for a crispy golden crust.
- Use a nonstick skillet and a plate to flip it. This makes it much easier to keep the Rösti in one piece.
- Yukon Gold potatoes are my first choice because they hold their shape while still giving the center a soft, tender texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Faço imensas vezes , e é um prato que suporta tudo o que tivermos na imaginação para acrescentar . Já fiz com frango , com peixe , no meio de 2 metades como se de um puré de batata se tratasse . A imaginação é o limite e às vezes até penso que não devo chamar – lhe rôti mas fica sempre magnifico . Ponho um pouco de puré na frigideira , recheio com o que entender, cubro com mais puré e toca a deixar apurar . Faça com confiança . Abraço desde Lisboa / Portugal
I have made something similar with leftover mashed potatoes. This sounds just as good. Gotta try it.
Sounds absolutely delicious! Had something like this years ago at a friends house, was great, but they wouldn’t share recipe. Was served with a shaved beef in beef gravy with mushrooms. Saving recipe!!!
haha how rude that they wouldn’t share. Recipes are meant for sharing! I love the idea of shaved beef and gravy, that sounds delicious and very rösti-like!