Rösti

Name: Rösti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 2 lbs Waxy potatoes (unpeeled), shredded; 4 tbsp Butter; 1/2 cup Onion, finely diced; 1/2 tsp Salt; 1/4 tsp Black pepper

Crispy shredded potatoes fried until golden, served as a breakfast side or light dinner. A Swiss classic with a perfectly crunchy exterior.

35 minEasyServes 4280 cal/serving

SwissSideStovetopVegetarianGluten-Free

Ingredients

2 lbs Waxy potatoes (unpeeled), shredded
4 tbsp Butter
1/2 cup Onion, finely diced
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

1

Shred the 2 lbs shredded Waxy potatoes (unpeeled) and place in a clean kitchen towel.
2

Squeeze out as much moisture as possible by wringing the towel over the sink.
3

Transfer potatoes to a bowl and stir in 1/2 cup finely diced Onion, 1/2 tsp Salt, and 1/4 tsp Black pepper.
4

Heat 4 tbsp Butter in a large skillet over medium-high heat until foaming.
5

Add the potato mixture and press down with a spatula to form a compact cake.
6

Cook without stirring for 12-15 minutes until the bottom is golden and crispy.
7

Slide onto a plate, invert into the pan to flip, and cook the other side for 5-8 minutes until golden.
8

Slide onto a serving plate and serve hot.

Questions

Can I make Rösti dairy-free?

Yes. The dairy in this entry is 4 tbsp Butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Rösti keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Rösti?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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