• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Rösti (The National Dish of Switzerland)

    January 28, 2021 By Darlene at International Cuisine

    109 shares
    • Facebook54
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    a pan full of Swiss Rosti.

    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.

    a pan full of Swiss Rosti.

    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!

    a pan full of Swiss Rosti.
    Print Pin
    4.43 from 7 votes

    Rosti, The national dish of Switzerland

    A lovely side dish or with additions can be into a complete meal
    Course Side Dish
    Cuisine Swiss
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 118kcal
    Author Darlene at International Cuisine

    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

    Calories: 118kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

     

    More Recipes

    • Ota Ika A Tongan Raw Fish Salad
    • Lo’i Feke (Octopus in Cream Sauce)
    • ‘Otai (Tongan Watermelon Drink Recipe)
    • Faikakai Malimali (Tongan Banana Dumplings)
    109 shares
    • Facebook54
    • Twitter

    Filed Under: Recipes, Side Dish, Switzerland

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 54
    109 shares