Rösti is a crispy on the outside and pillowy soft on the inside, potato fritter. It can be served at any meal. We made it as a side dish to go alongside the Zurich style veal in cream sauce. It is delicious and is just a couple of simple ingredients. I made it with duck fat, which paired with potatoes, is the best combination ever. It can also be made with clarified butter or ghee, if you don't have duck fat in your pantry. Goose fat would be most traditional.
If you want to make Rösti as a meal simple add some bacon, Alpine cheese and onions, and you have a complete meal. Smoked salmon with cream cheese on top is also popular. The options are truly endless. This recipe will make enough for 4 side dishes or two main dishes.
Some people parboil the potatoes first, but I don't find this to be a necessary step because we are grating the potatoes. You do want to make sure to squeeze out the excess water from the potatoes after you grate them. You don't need to squeeze out every last bit of water just give it a bit of squeeze.
You can also use just about any potato. I find the russet or yukon golds to work best.
If you would like to learn more about the tiny nation of Switzerland, be sure to check out "Our Journey to Switzerland". You will also find more delicious and authentic Swiss recipes like how to raclette, and the most amazing walnut pie.
Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Rosti, The national dish of Switzerland
Ingredients
- 2 large potatoes Yukon Golds or russets are best
- 1-1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon clarified butter or ghee
- 3 Tablespoons duck fat
Instructions
- Peel the potatoes and grate them, using the large holes of a hand grater.
- Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, taking one handful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
- Do not worry if the potatoes begin to oxidize, this is normal.
- Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the oil (it should come to a depth of at least 1/8 inch) and half the clarified butter or ghee. When the oil begins to shimmer just before it reaches its smoking point, add in the potatoes and press down with a fork or spatula to fill the pan. Please note that they will sizzle so don't let it startle you. If you want to make individual servings, you can use 4 small 4" cast iron skillets like I did.
- Keep a watch on the rosti and when the bottom is browned you need to flip it over. It is easiest to do this with a flat cutting board or dinner plate. Once you flip it, add more oil and butter to the pan, when hot slide back in the rosti and cook for another 10 minutes until golden brown.
- Slide the rösti onto a cutting board, Blot the top with a paper towel to remove any excess oil. Cut into wedges and serve as soon as possible.
Nutrition
