Golden Swiss Rösti with a Buttery Crisp – Easy & Delicious Recipe, Switzerland

Swiss Crispy Potato Pancake.

Here's a classic and crispy Swiss Rösti recipe, simple, filling, and the perfect golden potato dish.

Think of it as the Swiss cousin of hash browns, often served for breakfast, lunch, or as a side dish.

Serves: 2–4.

Prepared Time: 10 minutes.

Cook Time: 20–25 minutes.

Total Time: ~35 minutes.

Ingredients:

• ·         4 medium potatoes (Yukon Gold or Russet work well)
• ·         2–3 tablespoons butter (plus more for frying)
• ·         Salt & black pepper to taste

Optional additions:

• ·         1 small onion, grated or finely chopped
• ·         Cheese (like Gruyère or Emmental), for a cheesy twist
• ·         Fresh herbs (parsley, thyme, or chives)
  
  
  

Instructions:

Cook (optional but traditional):

Boil the potatoes whole (with skin on) the day before.

Let them cool, then refrigerate overnight.

Quick method: Skip the boiling and use raw grated potatoes (slightly different texture, but still delicious!).

Grate the potatoes:

Peel and coarsely grate the potatoes using a grater or food processor.

If using raw potatoes, squeeze out excess moisture with a clean towel.

Mix the Rösti:

In a bowl, gently mix the grated potatoes with the melted butter, salt, and pepper.

Add any onions, cheese, or herbs here if desired.

Cook the Rösti:

Heat 1–2 tablespoons of butter in a frying pan over medium heat.

Add the potato mixture and press it down with a spatula into a flat, even layer.

Cook for 10–12 minutes until the bottom is golden and crispy.

Flip and finish:

Carefully flip: Place the Rösti on a plate, and then flip it back into the pan (crispy side up).

Add more butter if needed.

Cook for another 10 minutes until golden and cooked through.

Serve:

Place on a platter, cut into wedges and serve hot.

Top with a fried egg for a breakfast version.

Serve with smoked salmon or sour cream for brunch.

Pair with sausage or a green salad for a light meal.

Tip:

Pre-cooked potatoes give a softer inside and crispier crust.

Raw potatoes = extra crispy, but need more moisture squeezed out.

Make mini Rösti rounds instead of one large one for easy flipping!