October 11, 2021

The Best Rösti

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How do I think that this recipe qualifies to be named the Best Rösti? Butter, butter, yellow potatoes, olive oil and butter. With a few simple steps and ingredients the result is unforgettable. Making this recipe is simple, however for it to be the best rösti you need to follow the instructions, et voila. You have the best rösti.
Rösti with cherry tomatoes with dried chives

What you’ll need to make this recipe

  • Yellow potatoes
  • Butter
  • Olive oil
  • Garlic powder
  • Sea salt or kosher salt
  • Ground black pepper *optional
  • Knorr Aromat or Knorr Aromare *optional
  • Parsley *optional
  • Chives *optional

Special equipment–box grater

Please refer to the Notes section where an alternative method for flipping the rösti is provided.

The Best Rösti ingredients

Fun Fact

Rösti

The origin of Rösti is from the Canton of Bern, the capital of glorious Switzerland. Rösti means roasted in the Swiss German dialect. This dish was traditionally eaten by farmers for breakfast with variations of rösti by region.

Waxy potatoes (yellow) are the best variety for giving you a crispy outer crust while maintaining a texture that holds its shape and is not mushy. The Yukon Gold potato was developed by renowned potato breeder Gary Johnson in the 1960’s while attending The University of Guelph. https://www.plant.uoguelph.ca/news/yukon-gold-potato-reinventing-potato#:~:text=This%20year%2C%20the%20University%20of,of%20Guelph%20from%201953%20%2D%201980.

Variations of rösti–

Valaisian is topped with tomatoes and cheese after the rösti has been flipped allowing the cheese to melt.

Bernese has bacon added to it.

Basilean consists of equal amounts of onions and grated potatoes. It is eaten throughout the year however it is especially popular during Fasnacht (Carnival) which takes place between February and March.

Image of a town in Switzerland.

Other ingredients that can also be added to rösti are fresh and or dried herbs.

Topping with a fried egg is another delicious and filling option. There are many dishes that compliment rösti. Veal Zurichoise, slow roasted lamb shank, osso bucco, roasted vegetables, chicken, roast pork, bratwurst, game meat, cauliflower steak. What is a butter küche in Swiss German? butter kitchen. If yours is, by all means use only butter in this recipe. 😉

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Rösti with cherry tomatoes with dried chives

The Best Rösti


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  • Author: Jordana Eloise
  • Total Time: 24 Hours + 35 Minutes
  • Yield: 4 Servings 1x

Description

How do I think that this recipe qualifies to be named the Best Rösti? Butter, butter, yellow potatoes, olive oil and butter. With a few simple steps and ingredients the result is unforgettable. Making this recipe is simple, however for it to be the best rösti you need to follow the instructions, et voila. You have the best rösti.


Ingredients

Scale
  • 2 lbs(907g) yellow potatoes (Yukon Gold or similar)
  • 1 1/2 teaspoons sea salt *divided
  • 2 tablespoons unsalted butter *divided
  • 3 tablespoons olive oil *divided
  • 1/2 teaspoon garlic powder *divided
  • 1/8 teaspoon ground black pepper *divided
  • 1/4 teaspoon Knorr Aromat or Knorr Aromat *divided
  • 1/4 teaspoon dried parsley *optional
  • 1/4 teaspoon dried chives *optional

 


Instructions

  1. Fill a large pot halfway with water and add 1 teaspoon of salt. Place whole potatoes in and bring to a boil for ten minutes. Turn off heat and let the potatoes sit in the pot for ten more minutes.

    Potatoes in a large pot with salted water on the stove

  2. Remove potatoes from the pot and place on a plate. Set aside overnight.
    Whole boiled potatoes on a oblong plate.
  3. Place a large pan on the stove. Add 2 tablespoons of olive oil and 1 tablespoon of unsalted butter and preheat to medium. Increase the heat to medium high.
    Large frying pan with olive oil and butter on the stove.
  4. Remove the skin from the potatoes and grate. Place the potatoes in a plate, season with ¼  teaspoon of salt, ¼  teaspoon of garlic powder, ⅛ teaspoon of Aromat or Aromare if using and a pinch of ground black pepper.

    Grated, boiled potatoes with seasoning on white oblong plate

  5. Add the grated and seasoned potatoes to the preheated pan. Fry in the pan until the edges turn golden brown. Flip the potatoes and season with ¼  teaspoon of salt, ¼ teaspoon garlic powder, ⅛ teaspoon of Aromat or Aromare if using, and a pinch of ground black pepper.
    Grated potatoes in a frying pan with olive oil and butter
  6. Pan fry until golden brown.

    Flipped, grated and seasoned potatoes in a frying pan with olive oil and butter

  7. Divide and serve. Garnish with dried chives and parsley if desired.
    Rösti topped with a sunny side up egg with a small cup of chopped strawberries.

Notes

Don’t forget to boil extra potatoes! Make the rösti in batches because everyone ALWAYS wants seconds 🙂
Rösti with sautéed mushrooms on the side with sliced apples, grapes, fresh thyme and rosemary for garnish on a dark beige plate.

If you are not comfortable with flipping the rösti in the pan, a much easier option is to carefully place a plate over the pan. The trick to avoiding food getting all over the stove or you, is by using a plate that is larger than the circumference of the pan. 
A hand over a black plate covering rösti in a pan above the stoveRosti in the pan being flipped by hand while covered with a plate

When you are transferring the rösti from the pan to the plate, the process needs to be swift and safe. If the flipping motion is done slowly, the rösti will accumulate towards one side of the pan. All you will need to do when transferring it back to the pan is to spread it out evenly by gently using a spatula to slightly smooth the top of the rösti then go around the edges to make a pie shape.
Transferring rösti back to the pan from a plate.
If your rösti needs adjusting, it’s no big deal because either way it will taste great! Once your rösti is back in the pan, leave it alone so that it can work its magic and fry to crispy perfection. Remember, patience is a virtue. 

En guete!

Q: What size potatoes should I use in this recipe?
A: I try my best to choose potatoes that are medium to large in size. Save the smaller ones for roasted potatoes or potato salad. Keep in mind that they need to be peeled and grated. It’s much easier to handle potatoes that are bigger than the smaller ones for this particular recipe.

Q: What can I use as a substitute for butter?
A: Vegan butter or coconut oil or a combination with olive oil. Use an equal amount as per the recipe.

Q: Can I use salted butter in the recipe?
A:Yes you can. Just add salt to the boiling water and omit the salt during the pan frying process.

Q: Do I need to boil the potatoes the night before?
A: You will get the best results with your rösti if you par boil the potatoes. However, you can grate raw potatoes then season and pan fry them. It is a lot more difficult to grate them by hand so I would suggest using a food processor with the grating attachment. You will need to add a few minutes (3-5 minutes) to the cooking process if you are starting with uncooked potatoes. 

Additions to rösti:
Smoked salmon
Cheese
Ham

More potato recipes:
Creamy potato salad

  • Prep Time: 20 Minutes
  • Inactive Time: 24 Hours
  • Cook Time: 15 Minutes

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