National Dishes of the World

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Rösti
Photo: Benutzer:Mussklprozz, CC BY-SA 3.0, Wikimedia Commons

side vegetarian

Rösti

A cake of coarsely grated potato fried in butter, golden and crisp outside and soft within.

Eaten in: Switzerland

Prep
15 min
Cooking
55 min
Resting
12 h
Total
13 h 10 min
Servings
4

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About the dish

Rösti is one of the most Swiss of dishes: once a breakfast for farmers around Bern, it is now a side dish served all over the country. Potatoes boiled the day before and left to cool are coarsely grated and fried in butter or lard as one large cake, which is turned with the help of a plate. A good rösti has a crisp, golden crust on both sides and a tender middle. It comes with Zurich-style sliced veal in cream sauce, with sausages, a fried egg or baked under melted cheese. There are also versions with bacon, onion or raw grated potato.

Main ingredients

  • potatoes
  • butter
  • salt

Switzerland: It comes from the canton of Bern, and gives its name to the ‘Röstigraben’, the informal line between German- and French-speaking Switzerland.

More: Wikipedia (en)

Recipe

Rösti

https://foodmap.ominuvo.com/dish/rosti

Ingredients

4 servings

4 servings

Method

  1. Boil the potatoes in their skins until just firm, about 20 minutes. Drain, cool and refrigerate overnight.

  2. Peel the potatoes and grate them coarsely. Season with salt and pepper and toss gently.

  3. Heat half the butter with the oil in a frying pan about 24 cm across. Add the potatoes and press them down lightly into an even cake.

  4. Fry over a medium-low heat for about 15 minutes, shaking the pan now and then, until the underside is golden and crisp.

  5. Cover the pan with a large plate, flip the rösti onto it, add the rest of the butter to the pan and slide the rösti back in, uncooked side down.

  6. Fry for another 10–15 minutes until the second side is browned. Cut into quarters and serve at once.

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