Rösti recipes: Variations of the Swiss classic cuisine
Rösti is a potato specialty from Switzerland’s German-speaking region. Easy and fast:
- Boil waxy potatoes
- Peel the boiled potatoes, grate them and add salt.
- Fry the grated potatoes with butter.
- Arrange the Rösti on a plate and enjoy. Bon appétit!
What’s good about Rösti: It goes with countless foods and can be made in so many different ways:
“I like simple, not overly seasoned, easy to make dishes. Rösti ‘au gratin’ requires just three ingredients that can found everywhere, even at petrol station shops: potatoes, raclette cheese and optionally onions. Opinions are divided as to whether Rösti should be made with raw or boiled potatoes. They should the waxy sort of potatoes in any case. I have chosen the middle path myself: I partly boil the potatoes the day before, and peel and grate them the next day, then press all the water out of the grated potatoes. I add salt and pepper, a bit of nutmeg and chopped onion and place them in a frying pan. If you prefer, you can add a few dabs of butter around the edges when frying is nearly complete. When the Rösti is finished, cover with raclette cheese and place the frying pan in the oven until the cheese melts.” Uwe Funk
“I love this classic dish: Rösti with ‘Zürcher Geschnetzeltes’ (sliced veal Zurich-style). I love to eat this combination of crispy Rösti with the cream sauce and veal at the Öpfelchammer wine bar in Zurich.” Corinta Bürgi
“My favorite Rösti is that created by my parents-in-law: The pair teams up to make the best Rösti – and I don't even have to do the dishes.” Catherine Crowden
“I love cooking experiments. So I sometimes make Rösti quite differently: with sweet potatoes, fried with cumin seed. I garnish with tahini (sesame paste) when serving and sprinkle with the Middle Eastern spice mixture Za'atar.” Melina Merkle
“I am an American who has lived in Switzerland for over 25 years. The first time I ordered Rösti in a Zurich restaurant, I asked for ketchup. The chef was apparently so insulted that he came out from the kitchen and slammed the bottle down on the table, growled and stomped back to his lair. Here is a recipe for New York style Rösti, or ‘hash browns’, as they are called in my hometown: Grate uncooked potatoes into a bowl filled with cold water. Stir until the water is cloudy, drain, and repeat the process. Pat dry with paper towels, and squeeze out any excess moisture. Fry the shredded potatoes in hot butter and season with salt, black pepper, cayenne pepper, and paprika. Fry and stir until potatoes are browned all over. Essential: Serve with ketchup! Also excellent with a fried egg on top.” Michael Brewer