Crispy Swiss Rösti Potato Pancakes
A traditional Alpine comfort food featuring golden, crispy potato pancakes with a tender interior, perfect for breakfast, brunch, or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Swiss
Ingredients
- 2 pounds (900 g) starchy potatoes (Russet or Yukon Gold)
- 3 tablespoons unsalted butter, melted or clarified
- 1 small yellow onion, finely chopped or grated (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- A pinch of freshly grated nutmeg (optional)
- 1 tablespoon chives or fresh herbs, finely chopped (for garnish)
Instructions
- Peel the potatoes and grate them coarsely using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the dried grated potatoes to a large bowl. Add the finely chopped onion (if using), salt, pepper, and a pinch of nutmeg. Stir gently but thoroughly.
- Heat a 10-12 inch non-stick or cast iron skillet over medium heat and add 2 tablespoons of butter, allowing it to melt and foam but not burn.
- Add the potato mixture to the pan, pressing it down evenly with a spatula to form a compact pancake about ¾ inch (2 cm) thick.
- Cook undisturbed for about 10 minutes, or until the bottom turns golden brown and crispy.
- Place a large plate over the skillet, invert the rösti onto it, then slide it back into the pan to cook the other side.
- Add the remaining tablespoon of butter to the pan before sliding the rösti back in to crisp up the second side.
- Cook for another 5-7 minutes until the second side is golden and crispy, pressing gently with the spatula for even browning.
- Slide the rösti onto a serving plate, sprinkle with chopped chives or fresh herbs, and cut into wedges.
- Serve warm.
Notes
Drain the potatoes well to prevent sogginess and achieve a crispy texture. Use clarified butter for a higher smoke point and better flavor. Cook over medium heat to develop a golden crust without burning. Flip carefully using a large plate or flat lid. Avoid overcrowding the pan; cook in batches if making smaller pancakes. Leftovers can be refrigerated for up to 3 days or frozen with parchment paper between pancakes. Reheat in a skillet to restore crispiness; avoid microwaving.
Nutrition
- Serving Size: 1 wedge (1/4 of the
- Calories: 250
- Fat: 15
- Carbohydrates: 25
- Protein: 3
Keywords: Swiss rösti, potato pancakes, crispy potatoes, Alpine comfort food, traditional Swiss recipe, breakfast, brunch, side dish