Rösti
Rösti began as the breakfast of Bernese farmers — a simple cake of grated potatoes fried on both sides to a golden, crispy crust. The canton of Bern is considered its homeland, and the Röstigraben — the imaginary linguistic divide between German- and French-speaking Switzerland — occasionally borrows the dish's name. Day-old cold potatoes produce a better result than fresh ones. The classic version adds nothing but salt and clarified butter, letting the potato's texture stand alone. Modern variations include grated gruyère, ham, or fried eggs on top, but the purist Swiss cook simply flips the cake mid-way with one confident gesture to cook the other side.
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1 kg waxy potatoes (Yukon Gold, Charlotte, or similar), unpeeled
- 60 g unsalted butter, in two 30 g portions
- 2 tbsp neutral oil (sunflower or grapeseed), in two 1 tbsp portions
- 1 tsp fine sea salt, plus more to taste
- 0.5 tsp freshly ground black pepper
- Pinch of grated nutmeg (optional, traditional in Bernese versions)
- 1 small onion (about 80 g), very finely diced (optional, common variation)
- 60 g aged gruyère, coarsely grated (optional, for a richer finish)
- 1 tbsp finely chopped fresh chives, to garnish
How to make it
- 1The day before, parboil the potatoes whole and unpeeled in well-salted water (1 tbsp salt per litre) for 8–10 minutes — a knife should meet some resistance, the centre should still be raw; drain and cool completely; refrigerate uncovered overnight so the surface dries and the starches firm up.
- 2The next day, peel the cold potatoes — the skins should slip off easily; grate them on the large holes of a box grater into long, even shreds, working briskly so they do not warm.
- 3In a bowl, season the grated potatoes with the salt, pepper, and nutmeg, and toss gently to distribute — use your fingertips, not a heavy hand, so the strands stay long.
- 4Heat 1 tbsp oil and 30 g of the butter in a 24 cm non-stick or well-seasoned cast-iron pan over medium heat until the butter foams and just turns nut-brown; add the diced onion (if using) and cook for 90 seconds–2 minutes, until soft and lightly golden.
- 5Add the seasoned potato to the pan in one even layer, lightly pressing with the back of a spatula to form a 1.5 cm cake about 22 cm across — do not pack it down hard, the air gaps are what crisp the inside; cook undisturbed for 8–10 minutes, until the underside is deep golden brown and pulls cleanly from the pan when you slide a spatula under it.
- 6Hold a flat plate over the pan, invert the rösti onto it, then slide it back into the pan with the cooked side up; add the remaining 30 g butter and 1 tbsp oil around the edges so they run under the cake; cook for a further 7–9 minutes, until the second side is equally deep golden and the centre is hot and tender (a paring knife pushed into the middle should meet no resistance).
- 7Slide the rösti onto a board, scatter with the grated gruyère if using (the residual heat will melt it lightly), top with chopped chives, and cut into 4 wedges; serve immediately with a fried egg on top, smoked ham, or Bratwurst.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
