It’s no surprise that many cuisines around the world, from Persian to Polish, lay claim to some form of potato pancake. After all, tender potatoes fried until crisp isn’t exactly a hard sell. Among them are the Swiss, whose rösti ranks up there with fondue and raclette as a national dish. This spin on a classic rösti offers that same pleasing potato magic, only in a big-batch format meant to be shared. Add a smattering of fixings on the side for guests to pick from and let the fun begin.
What is Rösti?
It’s probably safe to say that rösti is to the Swiss table what hash browns are to the American diner. They’re made by grating raw or cooked potatoes and pan frying them in butter or another fat. Rösti are typically small, thick pancakes. Salt and pepper are standard seasonings, but onion, bacon, apple, and cheese sometimes enter the mix.
The Best Potatoes for Rösti
My preference is Yukon Gold potatoes. They’re a thin skinned, slightly starchy variety that crisps up nicely. The potato skin easily sloughs off when grated, which means you don’t have to peel the potatoes in advance. If you can’t find Yukon Golds, use Russet potatoes instead. Boil them whole as you would the Yukons, knowing they are larger, so will take longer to cook. I’d also suggest pulling the peel off the Russets when cool enough to handle, but before you put them in the fridge.
Tips to Avoid Stuck-on Rösti
Really, this is a simple recipe with few ingredients. The only challenge is when it comes time to flip it. The good news is that rösti is very forgiving, so if you mess up, you can easily patch it back together. Here are a few tips to boost your confidence: Use the right pan. A cast iron or non-stick skillet means the rösti will release with ease when it comes time to flip. Use enough fat. The recipe doesn’t call for an excessive amount of fat and this isn’t the time to skimp or your rösti will stick to the skillet. Plus, more than half the fat in the recipe comes from heart-healthy olive oil. Find the right plate. You will lay a plate on top of the rösti to flip it. You want it neither too small —the rösti won’t hold together—nor too big, the plate won’t nestle inside the edge of the pan. Phone a friend. Particularly if using a cast iron skillet, which is heavy, it might be helpful to have a friend hold the plate in place so you have two hands free to maneuver the skillet.
What to Serve with Rösti
This is where the fun happens! The rösti is the main event, while a variety of tasty fixings play a supporting role. It’s helpful to think of hitting a few different categories to round out the flavors, such as:
Something smoky: ham, prosciutto, smoked salmon, bacon, or sausage Something creamy: soft-cooked eggs, crème fraîche, sour cream, avocado, applesauce, or cheese Something herby: minced fresh chives, dill, cilantro, parsley, basil, or mint Something tangy/briny: sauerkraut, pickled onions, lemon wedges, or pickled jalapeños Something spicy: Sriracha, Mexican hot sauce, kimchi, or chili crisp A salad: Beyond the little dishes to go with the rösti, I like to serve a bright salad on the side. A crunchy shaved vegetable salad like this one is my go-to. I’m also smitten with this crisp, colorful combo. Alternatively, arrange seasonal fresh fruit on a pretty platter, such as grapes, sliced melon, berries, ripe pears, or tangerines.
Delicious Fixing Combos
You can top your rösti with as many fixings as you’d like, and it’s perfectly delicious on its own. Below I’ve mapped out a few combinations that pair deliciously with a wedge of rösti:
smoked salmon + crème fraîche + pickled beet/cabbage thinly sliced ham + cornichons + grated Gruyere cheese poached eggs + sliced avocado + crumbled bacon bratwurst + sauerkraut + applesauce crumbled feta + pickled onions + fresh dill chicken apple breakfast sausages + applesauce + sour cream fried eggs + hot sauce + cilantro + mashed avocado
Smart Ways to Plan Ahead
When friends come to eat, it’s always nice to have some of the prepping and cooking done ahead of time. At the very least, you can boil and refrigerate the potatoes up to a day ahead. This dish lends itself to plenty of other make-ahead options, including:
You can have your potatoes cooked, chilled, grated, and seasoned before guests arrive. That way, all you have to do is cook the rösti before serving. Plus, you’ll have friends on hand to help! Set out your fixings. Gather, plate, and set your sides on the table in advance. Keep any perishables in the fridge until an hour or so before serving time. Prep a salad. Get your salad and dressing done in advance. All you have to do before serving is toss it together.
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The recipe calls for 2 1/2 teaspoons kosher salt. I use Diamond Crystal kosher salt. Cut the amount of salt in half if using table or sea salt or use 1 3/4 teaspoons Morton kosher salt.
2 1/2 pounds Yukon gold potatoes 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup extra virgin olive oil, divided
Ideas for fixings
2 scallions, white and light green parts thinly sliced Fried, poached, or soft boiled eggs Crème fraîche, sour cream, or Greek yogurt Applesauce Smoked salmon Sliced avocado Thinly sliced ham or prosciutto Grated gruyere or other firm cheese Goat cheese, feta, or other soft cheese Minced fresh chives, dill, basil, parsley, or mint Cooked and crumbled bacon Sauerkraut, pickled vegetables, cornichons, or kimchi Bratwursts or breakfast sausages Hot sauce, Sriracha, or chili crisp
Drain the potatoes into a colander set in the sink, place them in a large bowl, and refrigerate until cool enough to handle. You can speed this up by chilling in the freezer, but keep a close watch, since you don’t want them to freeze. You can do this step a day ahead. Add 1 tablespoon butter and 2 tablespoons olive oil. When the butter melts and the fat spatters vigorously when you flick water into the pan, it’s ready. Use your hands to evenly distribute the potatoes across the surface of the skillet. Use the back of a spatula to press the potatoes down firmly. Nudge the edges inward so it’s just a touch away from the side of the skillet. Drizzle about 1 tablespoon of olive oil around the circumference of the rösti. These steps will help the rösti hold together and release from the skillet when flipped. Brown the rösti until the bottom is golden brown, 6 to 8 minutes. Use the spatula to gently take a peek underneath to see if it’s nice and brown. Press the rosti firmly across the top and around the edges again. It should look like a large, tidy disk. Return the skillet to the stove still over medium-high heat. Add the remaining 1 tablespoon each of butter and oil. When it’s melted and hot, carefully slide the rösti back into the skillet. Press it back into place with the spatula if needed. Continue to cook until golden brown on the second side, another 6 to 8 minutes. Remove from heat. Scatter the scallions over the top. Leftovers can be refrigerated, wrapped in foil or stashed in a storage container, for 1 or 2 days. Reheat it in a lightly greased skillet over medium-high heat until warm and crispy. To freeze, wrap the rösti in foil and then place it in a freezer bag for up to 1 month. To reheat, unwrap the frozen rösti, set it on a sheet pan, and put it straight into a 400°F oven until hot and crispy, about 15 minutes. Did you love the recipe? Leave us stars below!
