Rösti

By Mark Bittman

Rösti
Sam Kaplan for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Randi Brookman Harris.
Total Time
About 30 minutes
Rating
4(455)
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
  • 2tablespoons butter
  • parsley for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

151 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 10 milligrams sodium

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
455 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?

P. Dulaney

Loved this maxi potato pancake. My impatience got the better of me. Next time, I'll let it sit longer in the pan to really get some brown crunch going on. Very nice, very easy.

Barbara Ann

Don’t use raw potatoes ! Please, it was a mistake . Took forever, turned brown in the fridge, gelatinous outcome. Use pre boiled potatoes cooled in the fridge overnight.

C L

Straightforward recipe, but the potatos really do need proper seasoning. Suggest a heavy hand of salt and pepper

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