Preparation time 10 minutes Cooking time approx 30 mins

Rosti is a Swiss potato pancake that is fantastic with Raclette! Basically, its a fried potato pancake or large hast brown. I is popular in Switzerland as a breakfast food but for me I it is a perfect accompaniment to a hearty winter meal. Serve it with meat top it with an egg, add diced onion, parsley a little smoked paprika or shallots, or of course – melted raclette!


4 starchy potato’s

3 table spoons of butter

Salt and pepper to taste


Peel and grate the potato’s with a course grater, it needs to be rustic if the potato is grated to fine you won’t get the correct texture. Grate the potato just before you start to cook the rosti or they will start to discolour.

Melt 2 tablespoons of butter in a nonstick skillet, add the grated potato and season with salt and pepper, stir. If adding onions, parsley etc add them now. Cook over medium heat for several minutes stirring occasionally to incorporate all ingredients and coat the potato in butter.

Pat the potatoes into a cake with the back of a spoon and let them cook on medium heat tor approx. 10 minutes. When the bottom of the potato rosti is golden cover the potato’s with a plate and that fits inside the skillet and invert the potato onto the plate.

Add the remaining butter to the pan, let it melt then slide the potato rosti back into the pan to cook the other side this should take approx. 15 minutes. Press the rosti with the back of a spoon to make sure it sticks together. The rosti should be crispy on the outside and the potato nice and soft in the centre.



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