Rösti — bolo de batata suíço
Switzerland's golden potato cake: coarsely grated potato pressed into a pan and fried in butter until a deep, crackling crust forms on both sides and the inside stays tender. Crisp, buttery, and gloriously simple.
Par-boil waxy potatoes the day before, chill, then coarsely grate. Season. Melt plenty of butter in a pan, press the potato into an even cake, and fry on medium until a deep golden crust forms, 8–10 minutes. Flip (using a plate), add more butter, and crisp the other side. Slide out and cut into wedges.
- Par-boil and chill the potatoes first (Gschwellti) — cooked-then-grated potato makes a rösti that holds together and crisps; raw can work but is trickier.
- Use plenty of butter and don't move it — a crust forms only if you leave it alone.
- Waxy potatoes, not floury — they hold their shape and don't go gluey.
Equipment
- Non-stick or well-seasoned cast-iron pan (24 cm)
- Box grater
- A plate (for flipping)
Ingredientes
Rösti
- 800 g waxy potatoes, par-boiled and chilled
- 50 g butter, plus more for flipping
- 5 g salt
- Black pepper
- Pinch of nutmeg (optional)
Modo de preparo
- ETAPA01
The day before, boil the whole unpeeled potatoes until just par-cooked (a knife meets resistance in the centre), about 10 minutes. Cool and refrigerate overnight — this firms them for grating.
- ETAPA02
Peel the chilled potatoes and grate them on the coarse side of a box grater into long shreds. Season with salt, pepper, and nutmeg, tossing gently.
- ETAPA03
Melt half the butter in a 24 cm non-stick pan over medium heat until foaming. Add the grated potato and press it into an even cake with a spatula — don't pack it too tightly.
- ETAPA04
Fry undisturbed 8–10 minutes until the underside is deep golden and crisp. Resist moving it — the crust forms only if left alone. Shake the pan; it should slide as one piece.
- ETAPA05
Slide the rösti onto a plate, add the rest of the butter to the pan, and invert the rösti back in, crust-side up. Fry the second side 6–8 minutes until equally golden.
- ETAPA06
Slide onto a board and cut into wedges. Serve hot — as a side, or topped with a fried egg, melted cheese, or alongside sausages.
Make ahead
Par-boil the potatoes a day ahead (this is actually the traditional method, using leftover Gschwellti). The frying is best done just before serving for maximum crispness.
Storage
Best fresh and hot. Leftovers re-crisp in a hot dry pan; the crust softens in the fridge. Eat the day it's made.
Variations
Rösti mit Speck
Fry diced bacon (Speck) in the pan first and mix through the potato.
Käse-Rösti
Scatter grated cheese (Gruyère or Appenzeller) over the top in the last minutes so it melts in.
Zürcher style
Serve under Zürcher Geschnetzeltes (creamy veal) — the classic pairing.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
Raw or cooked potatoes?
The traditional Swiss method uses par-boiled, chilled potatoes (Gschwellti) — often yesterday's leftovers. Cooked-then-grated potato holds together better and crisps beautifully. Raw grated potato also makes rösti but is wetter and trickier to crisp; squeeze it dry if using raw.
What potatoes should I use?
Waxy or all-purpose potatoes hold their shape and shred into distinct strands. Floury potatoes break down and turn gluey. In Switzerland a firm-cooking variety is standard.
Why won't my rösti hold together?
Either the potato was too wet (par-boil and chill, or squeeze raw potato dry), or you moved it too soon. A crust binds the cake — let it fry undisturbed until the underside is set and golden before attempting to flip.
How do I flip it without breaking it?
Slide the rösti onto a plate, then invert it back into the buttered pan crust-side up. Doing it in one confident motion (and making sure the first side is properly crisp and set) keeps it intact.
Is rösti a side or a main?
Both. Traditionally a side (famously with Zürcher Geschnetzeltes), it's also a breakfast or light main topped with a fried egg, cheese, or bacon.
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