Crispy Potato Rösti

Last updated: 13th Aug 2026

Rösti is a classic Swiss potato dish made by frying grated potato until the outside is deeply golden and crisp while the centre stays soft and tender.

It needs only a handful of familiar ingredients, which makes it a useful recipe when the fridge is looking bare. Serve it alongside eggs for breakfast, with a green salad for lunch or as a side with sausages, ham or roast meat.

Rösti is also strongly associated with Alpine cooking, so it is a great addition to a self-catering ski-holiday menu. For an easy mountain-style breakfast, top each portion with a fried egg.

Ingredients

Method

1. Coarsely grate the potatoes and onion. Tip them into a clean tea towel and squeeze very firmly over the sink to remove as much liquid as possible.
2. Put the potato mixture in a bowl, season with the salt and plenty of black pepper, then toss well.
3. Heat half the butter and half the olive oil in a 24 to 26cm non-stick frying pan over a medium heat.
4. Add the potato mixture and spread it evenly across the pan. Press it down firmly with a spatula to make a compact cake about 2cm thick.
5. Cook for 10 to 12 minutes without disturbing it until the underside is crisp and a deep golden brown.
6. Slide the rösti carefully onto a large flat plate. Place another plate over the top, turn it over, then slide the rösti back into the frying pan with the uncooked side facing down.
7. Add the remaining butter and olive oil around the edge of the pan. Cook for another 10 to 12 minutes until the second side is golden and the potato is tender all the way through.
8. Slide onto a board or serving plate, leave to rest for 2 minutes, then scatter with chopped chives or parsley if using.
9. Cut into wedges and serve hot.