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Rated as 4.06 out of 5 Stars

"This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations."
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9 h 10 m servings 186
Original recipe yields 6 servings


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  1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
  2. Peel and grate the potatoes into a large bowl.
  3. Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Nutrition Facts

Per Serving: 186 calories; 5.9 31.1 3.1 15 436 Full nutrition

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Read all reviews 14
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Being a swiss person I just have to say something to this recipe.. It works perfectly without the milk, and do not cover it, or it will become soggy. Use a tiny bit of peanut oil or lard with th...

Oh my goodness! I've been searching for a good roesti recipe since moving back from Switzerland where I enjoyed it at restaurants and from the supermarket! Who knew it could be so easy?! For th...

Very good! I used a mixture of butter and bacon grease. I also added half a chopped sweet onion, chopped bacon and sprinkled cheese over the top at the end of the cooking time. Both my kids and ...

This was great for breakfast, I didn't add anything extra in the first time but its going to be a lot of fun playing around with different ingredients to add

It's possible I overcooked the potatoes, so that could be why it just tasted like mashed potatoes to us. Not really sure, but it is a lot of effort for mashed potatoes. Good, and I like the cr...

I live in Swiss! I make this with creamed spinach, smoked bacon, and guyere cheeze added! Serve with a crusty bread and a glass of wine!

Great recipe, but, a little bleak on the additives that can be injected into the recipe as well. Also, this works best in a cast iron skillet.

great recipe for extra potatoes. For easy flipping....plate's diameter should be larger then that of the pan's.

Good thing I'm not Swiss...I took some liberties with the recipe. I used half red potatoes, half sweet potatoes (yams, really). I boiled the potatoes only four hours before I needed to cook them...