Rösti is made with potatoes which are grated and, depending on the frying technique, possibly mixed with some butter or fat, to be then fried in oil on both sides. The grated potatoes are first shaped into rounds or patties, which come in different sizes, usually measuring between 3-12 cm (1 to 5 inches) in diameter and 1-2 cm (0.5 inch) thick.
Often the Rösti is simply shaped inside the frying pan. They are most often shallow fried but can also be baked in the oven. Although the basic Rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onions, cheese, apples or fresh herbs.
For an alternative, try our Beetroot rösti.
- 450 g (1lb) Desirée or Romano potatoes
- 25g (1 oz) butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Flour for dusting
- Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
- Scrub the potatoes and place in a saucepan with a pinch of salt and cover with boiling water
- Simmer, covered, for 8 minutes
- Drain and allow to cool so they can be handled easily
- Rub the skins off the potatoes and using a coarse cheese grater, grate into a bowl
- Season with salt and pepper
- Shape into patties 7.5 cm (3") round by 1 cm (½") thick
- Dust with a little flour
- Melt the butter and add the oil to the melted butter and brush both sides with the oil mixture
- Cook one side on a baking tray for 15 minutes at the top of the oven, then turn the rosti over and cook the other side for a further 10 minutes
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