Go Back
–+ servings
Rosti on a plate garnished with parsley and a cut out with a fork.
Print Recipe
5 from 3 votes

Swiss Rösti Recipe

Ready to try Switzerland's favorite potato dish? This recipe is for you! Rösti is a simple, crispy, and authentic comfort food that Swiss locals have enjoyed for centuries. You are going to love it!
Prep Time30 minutes
Cook Time30 minutes
Cooling time1 hour
Total Time2 hours
Course: Breakfast, Main Course, Side Dish
Cuisine: Swiss, Switzerland
Keyword: Rösti
Servings: 2 servings
Calories: 412kcal
Author: Erica Walker

Equipment

  • 8" non-stick skillet

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.
    Boiling potatoes in a pot of water.
  • When potatoes have cooled, shred potatoes into thick shreds and set aside.
    Shredded potatoes in a bowl next to colander of potatoes.
  • 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.
    Skillet with shredded potatoes pressed in a circle shape.
  • 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.
    Placing a plate on top of skillet.
  • Melt the remaining butter in the skillet and then slide the potatoes back into the skillet, uncooked side down.
    Flipped Rosti in a skillet with plate hovering above.
  • Cook for an additional 12 minutes or until crispy and golden brown on the bottom. Remove from skillet and serve.
    Rosti on a plate garnished with parsley.

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.
    Rosti in a skillet topped with cheese, prosciutto, tomatoes, egg and parsley and rosti on a plate.

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

Calories: 412kcal | Carbohydrates: 59g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 1436mg | Fiber: 7g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 3mg