Here’s a classic and crispy Potato Rösti recipe — a Swiss favorite made with just a few simple ingredients. It’s golden and crunchy on the outside, tender on the inside, and perfect for breakfast, brunch, or as a side dish.
🥔 Potato Rösti
Ingredients:
- 4 medium starchy potatoes (like Russet or Yukon Gold)
- 2 tbsp butter (plus more for frying)
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 small onion, grated or finely chopped
- Optional: fresh herbs (like chives, parsley), or a sprinkle of cheese
Instructions:
1. Parboil the Potatoes (Optional but Traditional):
- Boil whole, unpeeled potatoes for 10 minutes, just until slightly tender but still firm.
- Let cool completely, then peel and grate coarsely.
- (Alternatively, you can grate raw potatoes for a crispier version — just be sure to squeeze out excess water.)
2. Prep the Potatoes:
- If using raw grated potatoes, place them in a clean towel and squeeze out as much moisture as possible.
- Transfer grated potatoes to a bowl and season with salt and pepper. Add grated onion if using.
3. Form and Fry:
- Heat 1 tbsp butter + 1 tbsp oil in a nonstick or cast-iron skillet over medium heat.
- Press grated potato into the pan to form a large cake or make smaller rounds.
- Cook for 5–7 minutes on each side, until golden and crispy. Add more butter/oil as needed when flipping.
4. Serve:
- Slide onto a plate and cut into wedges, or serve mini rösti as individual rounds.
- Top with sour cream, smoked salmon, poached egg, or applesauce — depending on your mood!
📝 Tips:
- For extra crispiness: Use raw grated potatoes, but squeeze them really well.
- Make-ahead: Parboil and grate the potatoes the night before, then fry fresh.
- Add flavor: Mix in shredded cheese, cooked bacon bits, or herbs before cooking.
Would you like a sweet potato version, or one baked in the air fryer? I can adjust it for you!