Roesti

Rating: 4.06 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

By Cindy Krafft

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Peel and grate the potatoes into a large bowl.

  • 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; protein 3.1g 6% DV; carbohydrates 31.1g 10% DV; fat 5.9g 9% DV; cholesterol 15.5mg 5% DV; sodium 436.1mg 17% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Meretism
Rating: 4 stars
11/23/2010
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 the butter and fry it on medium heat. the trick with the plate does take a little practice but it is the easiest way to a real crispy, flat roeschti. Melt some more butter and oil/lard in before putting it back into the pan. Try covering it with (Raclette-) cheese (and 4 slices of tomato) and putting it in the oven for another 8-10 minutes on high heat... En Guete! =) Read More
Helpful
(155)
18 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Meretism
Rating: 4 stars
11/23/2010
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 the butter and fry it on medium heat. the trick with the plate does take a little practice but it is the easiest way to a real crispy, flat roeschti. Melt some more butter and oil/lard in before putting it back into the pan. Try covering it with (Raclette-) cheese (and 4 slices of tomato) and putting it in the oven for another 8-10 minutes on high heat... En Guete! =) Read More
Helpful
(155)
thatcrazycanadian
Rating: 5 stars
11/16/2010
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 this recipe I found it important to keep a lid on the frying pan..I did this and found that the potatoes got a lot softer because they boiled a little bit more from the excess steam...I also like to mix it up a little bit so one time I added a little bit of chopped onion and sauted it in the butter before adding the potato..yum yum! To flip the roesti I simply did what I do with omletes...I waited until a nice crust had developed on the bottom and I could move it around a little bit in the pan if I shook it...I then slid it gently onto a plate flipped my frying pan over the roesti that was on the plate while holding the plate and turned the whole thing over while holding the bottom of the plate and the handle of the frying pan in one quick motion so that the top of the roesti was now on the bottom of the frying pan! Easy as can be!:) I also added some grated cheese to the top of it and stuck the lid back on while the bottom cooked - cheddar of course..mmm! That part definitely isn't Swiss..but I love cheddar..it's the best of both worlds! This has become a very popular and very asked about potato dish in our house! Read More
Helpful
(61)
Sarah Jo
Rating: 5 stars
11/21/2008
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 I enjoyed this. Read More
Helpful
(42)
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collegechef08
Rating: 5 stars
01/20/2011
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 Read More
Helpful
(19)
pomplemousse
Rating: 4 stars
05/07/2009
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 crust although it was difficult for me to flip on the plate--dindn't really work well for me. Not sure if that's something that takes practice or what. I may try again with less cooked potatoes and see if it ends up a little more like I imagined. Thanks for the recipe! Read More
Helpful
(12)
graynewf
Rating: 4 stars
04/11/2011
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! Read More
Helpful
(11)
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CHEFMS
Rating: 4 stars
04/13/2011
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. Read More
Helpful
(8)
Colleen Eckman
Rating: 4 stars
05/01/2011
great recipe for extra potatoes. For easy flipping....plate's diameter should be larger then that of the pan's. Read More
Helpful
(6)
BLyn
Rating: 4 stars
05/20/2011
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 so they didn't get their overnight 'rest' like they were supposed to (why do they need that rest again?) I cooked them as directed but didn't add the milk and flipped it over and crusted the other side as well. It was super yummy and before it was even gone my husband asked when I was making it again. Read More
Helpful
(5)
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