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 / Depositphoto.com


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)

Categories

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

Required kitchen utensils

frying pan spatula

Time

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

preparation

  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

kcal

341

Fett

18,27 g

protein

4,58 g

carbohydrates

42,75 g

Detailed nutritional information

SIMILAR RECIPES

Swiss Rösti - Recipe (2)

POTATO PANCAKES

Potato pancakes are delicious and simple and almost always go well. Children and adults love the recipe.

Swiss Rösti - Recipe (3)

SALT POTATOES

The popular side dish for meat etc. is delicious boiled potatoes. In this recipe, the potatoes are peeled beforehand and then boiled.

Swiss Rösti - Recipe (4)

FRIED POTATOES FROM THE OVEN

Delicious fried potatoes from the oven taste great with meat dishes or as a snack. A recipe for many possibilities.

Swiss Rösti - Recipe (5)

POTATO CROQUETTES

Potato croquettes go very well with classic main courses or grilled meat.

Swiss Rösti - Recipe (6)

BAKED POTATO

The baked potatoes, best served with tzatziki, are a popular Christmas market food. The recipe to make at home is simple and wonderful.

Swiss Rösti - Recipe (7)

KARTOFFELWEDGES

The potato wedges recipe goes well as a snack or with meat dishes.

User comments

  • Most helpful comments
  • Latest comments
  • All comments

snakeeleven

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

Reply to comment

Nelly

@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.

Reply to comment

boys

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.

Reply to comment

Katerchen

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

Reply to comment

DIELiz

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

Reply to comment

Cardboard frog

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

Reply to comment

rudolfine

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

Reply to comment

Mechthild2912

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.

Reply to comment

OmaGeli

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"

Reply to comment

Verena1979

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

Reply to comment

GuteKueche-Admin

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 ;)

Reply to comment

Mechthild2912

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.

Reply to comment

pea

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

Reply to comment

Nelly

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

Reply to comment

Goldioma

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

Reply to comment

Goldioma

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.

Reply to comment

Nelly

@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.

Reply to comment

Mechthild2912

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.

Reply to comment

GuteKueche-Admin

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

Reply to comment

Mechthild2912

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

Reply to comment

Katerchen

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.

Reply to comment

Mechthild2912

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

Reply to comment

Lemon

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

Reply to comment

Hermitage

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! !

Reply to comment

GuteKueche-Admin

Ingredients list has been revised. Thanks for the comment.

Reply to comment

Swiss Rösti - Recipe (2024)

References

Top Articles
Latest Posts
Article information

Author: Dong Thiel

Last Updated:

Views: 6103

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Dong Thiel

Birthday: 2001-07-14

Address: 2865 Kasha Unions, West Corrinne, AK 05708-1071

Phone: +3512198379449

Job: Design Planner

Hobby: Graffiti, Foreign language learning, Gambling, Metalworking, Rowing, Sculling, Sewing

Introduction: My name is Dong Thiel, I am a brainy, happy, tasty, lively, splendid, talented, cooperative person who loves writing and wants to share my knowledge and understanding with you.