Originally consumed as a nutritious farmer's breakfast, today it is a fine side dish that goes well with both savory and sweet dishes. The Rösties only have to be extra crispy and golden brown. You can find out how you succeed here - we share our simple and delicious Rösti recipe with you.
At the beginning of the 19th century, Swiss potato pancakes spread as a hearty and inexpensive farmer's breakfast in the Zurich area, before the "Röschti" were also popular in the foothills of the Alps and became a true Swiss classic. The national dish and its variations z. B. the "Berner Röschti" with bacon, is also very popular far beyond the Swiss border. Whether as an accompaniment to meat and vegetable dishes or as a fine snack, e.g. B. Rösti with salmon or applesauce, Swiss Rösti are a diverse specialty that doesn't require much more than grated potatoes.
What is the difference between hash browns and potato pancakes?
While potato pancakes are mixed with flour and egg for more binding, rösti consist only of potatoes (the starch of the potato alone provides the binding), spices and butter for frying. Depending on the recipe, Swiss Rösti are made from raw or boiled potatoes.
Roesti made from boiled potatoes
Cook the potatoes in their skins a day or two beforehand, so they become the crispiest in the pan and absorb e.g. sauce better - but they are also greasy.
Rosti made from raw potatoes
Also good if you want to go fast! After you've grated the raw potatoes, you should squeeze them well so they become more compact and absorb less fat.
These kitchen utensils will help you to prepare the fine potato roesti
Large coated pan, bowl, spoon, cotton cloth, reversible plate and a ceramic grater.
The recipe: Crispy potato rösti – made from boiled potatoes
1 kg waxy potatoes (thin skin)
Salt
pepper
Nutmeg, grated
2 garlic cloves, grated (optional)
4 tablespoons clarified butter, butter
2 tbsp vegetable oil, e.g. rapeseed or sunflower oil
Ideally, cook the potatoes the day before or right before preparation. Leave the skin on as it adds an extra flavor.
In a bowl, finely grate half of the potatoes and coarsely the other half. The best result is achieved with the coarsely grated pieces, which provide texture and the finer ones for binding.
Grate a pinch of nutmeg and 2 cloves of garlic on the ceramic grater. Mix everything with salt, pepper & the potato mixture.
Now heat butter and oil in the pan. Once the pan is hot enough, pour the pancake batter into it and flatten it out.
Fry the hash browns over medium heat for about 6 minutes until the side is golden brown and crispy.
Place a flat plate or pan lid on the pan and turn it over. The heavy Rösti is now on the plate. Add a little more butter to the pan before you slide the hash browns back into the pan and fry for another 6 minutes until golden brown.
The recipe: Crispy potato rösti – made from raw potatoes
1 kg waxy potatoes (thin skin)
Salt
pepper
Nutmeg, grated
2 garlic cloves, grated (optional)
4 tablespoons clarified butter, butter
2 tbsp vegetable oil, e.g. rapeseed or sunflower oil
In a bowl, finely grate half of the potatoes and coarsely the other half. The best result is achieved with the coarsely grated pieces, which provide texture and the finer ones for binding. Leave the peel on as it adds an extra aromatic flavor.
Put the mixture in a clean cotton cloth or wring it out thoroughly with your hands until no more water comes out.
Grate a pinch of nutmeg and 2 cloves of garlic on the ceramic grater. Mix everything with salt, pepper & the potato mixture.
Now heat butter and oil in the pan. Once the pan is hot enough, pour the pancake batter into it and flatten it out.
Fry the hash browns over medium heat for about 6 minutes until the side is golden brown and crispy.
Place a flat plate on the pan and turn it over. The heavy Rösti is now on the plate. Add a little more butter to the pan before you slide the hash browns back into the pan and fry for another 6 minutes until golden brown.
Our Rösti tips:
The potato pancakes also work well in the oven: simply place the pan on the middle rack. The baking time may vary depending on the oven.
For vegan hash browns, use either margarine or vegetable oil instead of butter.
You can keep the Swiss rösti warm in the oven for about 30 minutes. However, this should be preheated to 60° C and left a crack open with the help of a wooden spoon to allow the moisture to escape so that the potato pancakes remain crispy.
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