Skip to content
FriendsPantry

Swiss

Rösti

Vegetarian

Coarsely grated parboiled potatoes fried slowly in butter into one large, golden, crisp-edged cake, soft inside.

Rösti is a Swiss side dish from Switzerland, ready in about 2 hours 50 minutes and made with potato and butter. It serves 4 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
10 min
Cook
40 min
Rest
2 h
Total
2 h 50 min
Serves
4
Level
Easy
Calories
226

Ideally boil the potatoes the day before and chill overnight.

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Boil the whole potatoes (opens in a new tab) in their skins until just tender at the edge but still firm in the centre. Drain and cool, then chill for at least 2 hours, ideally overnight.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Peel the cold potatoes (opens in a new tab) and grate coarsely. Season with the salt and pepper (opens in a new tab).

    Grating on a box grater
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    Melt half the butter (opens in a new tab) in a 24 cm frying pan, add the potatoes (opens in a new tab) and press lightly into a flat cake. Fry over medium-low heat, shaking occasionally, until a golden crust forms underneath.

  4. Step 4

    Slide the rösti onto a plate, add the remaining butter (opens in a new tab) to the pan, then invert the rösti back in and cook the second side until golden. Cut into wedges and serve.

    • 12 min
    • medium-low heat

About this dish

Origin
Bern, Switzerland · Well documentedAlso popular in Germany, AustriaMore food from Switzerland
Dish
Breakfast · Lunch · Dinner · Side dishes
Cooking method
Boiled, Pan-fried
Taste
buttery, savoury, mild
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Budget-friendly · One-pan
Cook more with
Potato · Butter
Techniques
Pan-frying · Boiling

Allergens

  • Contains, can be adapted: Milkfrom butter

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

226 kcal per serving

Calculated

1 serving ≈ 212 g · recipe makes 4

Where the energy comes from

  • Protein 7%
  • Carbohydrate 61%
  • Fat 32%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy226 kcal107 kcal
Protein4.2 g2 g
Carbohydrate35.1 g16.6 g
Net carbohydrate30.8 g14.6 g
Sugars1.6 g0.8 g
Added sugars0 g0 g
Fibre4.2 g2 g
Fat8.3 g3.9 g
Saturated fat5.2 g2.5 g
Trans fat0.3 g0.2 g
Cholesterol22 mg10 mg
Sodium659 mg311 mg
Salt equivalent1.6 g0.8 g
Vitamins & minerals per serving
Potassium
855 mg
Calcium
27 mg
Iron
1.6 mg
Magnesium
46 mg
Vitamin A (RAE)
68 µg
Vitamin C
39 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
30 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chilling the parboiled potatoes firms the starch so the shreds stay separate.

Common mistakes

  • Turning the heat up — the crust needs slow, even cooking.

Serve with

  • With a fried egg, with Zürcher Geschnetzeltes (veal in cream sauce), or topped with melted raclette cheese.

Storage

  • Best eaten fresh.

Variations

  • Raw-potato rösti (Switzerland): Made from raw grated potato squeezed dry; quicker but less fluffy.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like