Overview
- Prep
- 10 min
- Chill
- 1–2 hr (recommended)
- Cook
- 20 min
- Skill
- Easy
Rösti is simplest (and often best) with just potatoes, butter (or ghee), and salt. Chilling parboiled potatoes makes grating easier and helps crisping.
Ingredients
Adjust servings to scale quantities.
Servings
- floury potatoes (e.g., Agria), parboiled and chilled
- clarified butter or ghee (for frying)
- fine salt
- black pepper (optional)
- onion, grated (optional)
- eggs, fried (to serve, optional)
Tip: For extra crisp edges, cook in a well-heated pan and don’t skimp on the fat.
Method
- Parboil potatoes: Boil potatoes (skin on) in salted water until just tender at the edges, about 8–10 minutes. Drain, cool, then chill 1–2 hours (or overnight).
- Grate: Peel (optional) and coarsely grate. Squeeze lightly if very wet. Season with salt (and pepper, if using). Mix in grated onion if desired.
- Start cooking: Heat a skillet over medium heat. Add about half the clarified butter/ghee. When shimmering, add potatoes and press into an even cake.
- Crisp first side: Cook undisturbed until golden-brown underneath, about 8–10 minutes. Press the edges down occasionally to help form a neat round.
- Flip: Slide rösti onto a plate. Add remaining fat to the pan, then flip rösti back in and cook the second side until crisp, 8–10 minutes.
- Serve: Slide onto a plate and serve immediately. Optional: top with fried eggs, cheese, or bacon.
Notes
- Potatoes: Floury/starchy varieties crisp well.
- Chilling: Helps the strands stay distinct and fry crisp.
- Pan: A heavy skillet (cast iron or steel) gives best browning.
- Serving: Works as a main or as a side with sausage or salad.