Rösti

By Mark Bittman

Updated April 28, 2016

  • Sam Kaplan for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Randi Brookman Harris.
Media 1 of 1
Total Time
About 30 minutes
Rating
4(474)
Comments
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Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)

Featured in: Yukon Gold Standard

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Ingredients

Yield:4 to 6 servings

  • About 2 pounds potatoes

  • 2 tablespoons butter

  • parsley for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

27 grams carbs; 10 milligrams cholesterol; 151 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 3 grams fiber; 10 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grate potatoes and squeeze out excess liquid.

  2. Step 2

    Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.

  3. Step 3

    Cook until golden brown, about 10 minutes, adjusting heat as necessary.

  4. Step 4

    Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.

  5. Step 5

    Continue cooking until browned all over, turning again if necessary.

  6. Step 6

    Garnish with chopped fresh parsley.

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Ratings

4 out of 5
474 user ratings
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Comments

Red

All the notes asking how many potatoes and worrying about ratios are cracking me up. I just dug a couple of Yukons out of my cupboard, peeled and grated them, then picked a pan that looked to be the right size. The rösti turned out perfect. Rösti is farmer food, there's no need to be exact! Just relax and enjoy another way to eat potatoes.

Curt

RE: How many potatoes. Start grating potatoes. Stop when you have a pile big enough for the number of people you are serving. Proceed with recipe.

Willow

How many potatoes?

April

How do you keep these together. They fall apart on my into badly looking hash browns every time. What am I doing wrong?

MS

You have to boil the potatoes first, then refrigerate them overnight. Completely changes the consistency of the potatoes and stabilizes the starch. Also the way the Swiss do it.

Oli Boli

The secret to a better Rösti is to boil the potatoes half way before grading. The resulting reduction in moisture makes a big difference.

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