Crispy Swiss shredded potato cake
Swiss Rösti
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
1 large cake
Difficulty
Easy
Cost
Budget
$
Swiss Rösti
Crispy Swiss shredded potato cake
★4.4(18)
A golden, crispy pan-fried potato cake made from coarsely grated potatoes cooked in butter until crunchy outside and creamy inside. Switzerland's national potato dish.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Rösti is the Swiss breakfast tradition that has conquered the world—a simple potato cake that is impossibly crispy on the outside and tender within. It is the ultimate expression of potato and butter.
The best side dishes do not just accompany the main course — they elevate the entire meal. This one brings flavor and personality to the table.
Ingredients
- 2 lbs waxy potatoes (Yukon Gold), parboiled and chilled
- 4 tbsp unsalted butter
- Salt and freshly ground black pepper
- 1 tbsp vegetable oil
- Fresh chives for garnish (optional)
- Sour cream or applesauce for serving (optional)
Instructions
- 1
Coarsely grate the cold parboiled potatoes on the large holes of a box grater. Season with salt and pepper.
- 2
Melt 2 tbsp butter with oil in a non-stick skillet over medium heat.
- 3
Add grated potatoes, pressing into an even cake. Cook without moving for 8-10 minutes until the bottom is deeply golden.
- 4
Place a plate over the skillet and flip the rösti onto it. Add remaining butter to the pan and slide the rösti back in.
- 5
Cook another 8-10 minutes until the second side is golden and crispy. Slide onto a plate and serve cut into wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Yukon Gold potatoesAny waxy potato
Avoid starchy russets which fall apart too easily
ButterDuck fat or ghee
Duck fat gives an even richer, more crispy result
Tips & Storage
Pro Tips
Parboil potatoes the day before and refrigerate—cold potatoes grate cleanly and fry crispier.
Don't touch the rösti while it cooks—patience is what creates the golden crust.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten fresh. Refrigerate leftover rösti for up to 2 days.
Reheating
Reheat in a buttered skillet over medium heat to restore crispness.
Nutrition Facts
Per serving (30mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates14g
Fat36g
Fiber180mg
Sugar3g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use raw potatoes?
- Yes, but squeeze out excess moisture and expect a slightly different texture.
- What toppings work with rösti?
- Fried eggs, smoked salmon, melted cheese, or sautéed mushrooms are all classic toppings.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →