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Authentic Swiss Rösti (Golden Crispy Shredded Potato Cake Pan-Fried in Butter)
The national comfort dish of Bernese farmers: parboiled waxy potatoes grated coarsely and slow-fried in clarified butter into a thick, golden pancake with a shatteringly crisp crust and velvety interior.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Firm waxy potatoes, parboiled in skin and chilled overnight800 g
- Clarified butter (ghee) or quality butter50 g
- Fine sea salt1 tsp
- Freshly ground black pepper1 pinch
Preparation Steps
1
Peel chilled potatoes and grate on the coarse side of a box grater into long, light shreds, keeping them loose.
5 min timer
2
Toss the grated potatoes gently with salt and black pepper using your fingertips to distribute evenly.
1 min timer
3
Melt half the butter in a pan over medium heat. Add grated potatoes, shaping into an even 2 cm cake with a spatula without mashing. Fry undisturbed over medium-low heat for 12-14 minutes until base is deeply golden.
13 min timer
4
Place an inverted plate over the pan and flip firmly. Melt remaining butter in pan, slide rösti back in uncooked side down, and cook for 10-12 more minutes until crusty and golden throughout.
11 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
