Swiss rösti
A Swiss potato cake made with grated potatoes, browned in butter and seasoned with salt and pepper. Serves 4.
Rösti is popular in Switzerland and is prepared in different ways depending on the region. This version cooks the potatoes in their skins the day before, chills them overnight, then fries them as a cake until golden on both sides.
Ingredient allergens
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Method
- 01
Cook the potatoes
The day before, steam the unpeeled potatoes for about 40 minutes. Do not overcook them. Peel them while still warm and chill them in the refrigerator overnight.
Ready to continue when: The potatoes are cooked but not too soft; after peeling and chilling, they are cold.
40 min - 02
Grate and season
Coarsely grate the cold potatoes, keeping the shreds as long as possible. Melt the butter in a non-stick frying pan. Add the potatoes, salt and pepper, and mix gently.
Ready to continue when: The potatoes are in coarse shreds and gently mixed with the butter, salt and pepper.
- 03
Brown the rösti
Shape the potatoes into a cake and gently press the edges toward the centre of the pan. Fry for about 10 minutes on one side without stirring, until golden. Turn it over and fry for about 10 minutes more, until the other side is golden too.
Ready to continue when: The cake holds together and both sides are golden.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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