Swiss Rösti - Recipe (2024)

The recipe for Swiss Rösti is basically like potato pancakes, and there is hardly any difference in taste. Crispy good!

Swiss Rösti - Recipe (1)Photo zkruger /

Rating: Ø4,4(7.498Voices)

ingredients for2portions

500 g Potatoes (waxy)
0.5 TL Salt
1 Prise Pfeffer
3 HE Clarified butter (or lard)
1 Prise Nutmeg (grated)


Potato recipes Simple recipes Swiss recipes Home cooking recipes Lactose-free recipes

Required kitchen utensils

frying pan spatula


30 minutes total time 15 minutes preparation time 15 min. Cooking & resting time


  1. Peel the potatoes, grate them finely with a grater, place them in a kitchen towel and squeeze the water out of the potatoes. Then season the potato mixture generously with salt and pepper.
  2. Then heat the clarified butter very high in a pan, add the potato mixture to the hot pan and fry until golden brown on both sides for 6-8 minutes over a low heat.
  3. Place a flat plate on the pan, carefully and quickly turn the plate with the pan over and you have a large rösti on the plate.
  4. Another variant is to fry individual small rösti. To do this, add small rösti to the pan with a tablespoon and flatten them, fry the rösti well, then turn them over and fry them until crispy on the other side. Drain the rösti on kitchen paper and serve hot.

Recipe video

Tips for the recipe

The Rösti are ideal as a snack between meals or as a main meal with a fresh oneSour Cream Dip.

Now, of course, there are other variants in which the potatoes are boiled or with onions or with egg, so that everything binds a little more, etc.

A fresh salad goes well with this recipe.

For a vegan version, the clarified butter can also be replaced with coconut oil.

Nutritional value per serving




18,27 g


4,58 g


42,75 g

Detailed nutritional information


Swiss Rösti - Recipe (2)


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User comments

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I don't care whether it's called "Swiss Rösti, potato pancakes or potato pancakes", I just like them.

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@snakeeleven: As a Swiss, it doesn't matter to me. What is pictured and described here is not a rösti, but a dry potato cookie that has been forgotten on the stove - no matter how much someone likes it.

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I also object to the fact that original dishes are so often altered and yet are advertised as original. If a recipe is changed, you should make an effort to find a new recipe name.

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Okay, I'll ask the editors if they can change the title of the recipe to "Swiss-Style Fried Potatoes".

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We really enjoy eating fresh Swiss Rösti. Even just with a salad. Especially with Zurich Geschnetzeltes

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Cardboard frog

It's called 'Zürcher Geschnetzeltes', Gopferdelli nochemol. If you don't know what it's called, how can you cook it?

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Boiled or raw potato for swiss rösti, whichever is crispier. I take boiled potatoes a day old, but I was told that raw potatoes would be better5 and the rösti would be crispier

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The Rösti made from raw potatoes and coarsely grated is definitely crispier and crunchier. It's not that easy to make because no binding agents are used and the original Rösti fills the entire pan. Turning takes a lot of practice. I used to tear it often enough or end up on the floor. But it's worth practicing. The taste is simply fantastic. To turn the pan, I turn it over with the lid, so to speak, so that it lies in the lid and then let it slide back into the pan, turned like this. In 40 years I still haven't mastered the art of flipping that professional chefs do so impressively. At most, I can only partially achieve this with a small pancake or a few fried potatoes.

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There is no such thing as an original Swiss Röschti. Some people like raw potatoes, others like cooked ones. Some fry them with butter, others with oil or lard. The difference to potato pancakes is simply that röschti are only made with potatoes/potatoes and a little salt. Except for Bernese röschti... they are also refined with bacon. If you like it even more unusual, you should try a Röstizza :-) Wish everyone "en guete"

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I tried the recipe today. There is an ingredient missing as a binding agent. The rösti falls apart. Unfortunately not so great.

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Originally, it really is just grated potatoes that are fried in hot butter in a pan and then turned out onto a plate.
With binding agent they are potato pancakes ;)

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It is precisely the art of a Bernese Rösti to work WITHOUT binding agents. In addition to the different grater sizes, this is exactly what creates the fantastic taste.

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I always fry the onions first and then mix everything together. You can fry the rösti for about 20 minutes.

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@-Pea: Onions don't belong in a simple butter rösti! Please call it potato cookies or something else, just not hash browns.

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My “youth” (grandchildren) always want applesauce with it and my son-in-law wants sauerkraut

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Yes, and I also have to agree with Kurtalbert, this is not a “Swiss” Rösti. In Switzerland this is made from boiled potatoes, at least my Swiss friend always makes it from them.

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@Goldioma: Yes, I (Swiss) agree with you!
There are two types of Rösti - one made from cooked potatoes and one from raw potatoes. The raw ones are called Bündner Rösti (from the canton of Graubünden). The cooked ones are only grated the next day because they have to be perfectly cooled so that no pulp forms.

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Well, that's a hammer. A cooking page introduces the almost identical taste of hash browns and potato pancakes. Rösti are usually grated thicker and WITHOUT eggs, breadcrumbs or onions. Also much larger. In some regions also sometimes with boiled grated potatoes. Buffers are very finely grated, with egg, breadcrumbs and possibly onions and are much smaller. The taste is definitely not identical, not even almost identical. If I were Swiss, I would be mortally offended to describe what could be called a national dish like that.

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the word “original” is not there. And there is no egg, breadcrumbs or onion in the ingredients mentioned above.

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The introduction says that both are almost the same. But that's not the case. As I also wrote in the comment

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Buffers can also be grated thicker and who will put crumbs in the buffer dough? And both pancakes and hash browns are made from potatoes, so they taste largely identical.

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No. The taste is not identical. And breadcrumbs instead of flour is classic in Westphalia, for example.

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I always make the Rösti without onions, in the sweet way. Then I serve it with a compote or applesauce.

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What should I think of a recipe where the ingredient list doesn't match the preparation? ? ? A small onion should be used for Swiss Rösti. But it doesn't appear at all in the preparation. . :-) Kiss the hand! !

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Ingredients list has been revised. Thanks for the comment.

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Swiss Rösti - Recipe (2024)


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