Rösti is a Swiss dish made from grated potatoes, typically pan-fried until crispy on the outside and tender on the inside. It originated in the German-speaking part of Switzerland, Bern, but it is now popular throughout Switzerland and to the world.

Originally, rösti was a breakfast dish for farmers in the canton of Bern, but it has since become a staple in Swiss cuisine and is enjoyed as a side dish or even a main course. It is often served with various toppings or accompaniments, such as sour cream, applesauce, cheese, or fried eggs.

This is Rosti and here’s how you make it!

INGREDIENTS

4 large potatoes (preferably starchy varieties like Russet)

Salt to taste

Butter or clarified butter (for frying)

DIRECTIONS:

1. Peel the potatoes and grate them using a box grater or a food processor with a grating attachment.
2. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
3. Transfer the squeezed potatoes to a mixing bowl and season with salt to taste. Toss to combine.
4. Heat a non-stick skillet over medium heat and add a generous amount of butter or clarified butter.
5. Once the butter is melted and hot, add the grated potatoes to the skillet, spreading them out evenly to form a pancake shape. Press down gently with a spatula to compact the potatoes.
6. Cook the rösti for about 10-15 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
7. Once the rösti is cooked through and crispy on both sides, transfer it to a plate and cut into wedges or serve whole.
8. Serve the rösti hot, either as a side dish or topped with your favorite accompaniments.

Traditional condiments and toppings often served with Swiss rösti:

1. Applesauce: A classic accompaniment to rösti, the sweetness of applesauce complements the savory flavors of the potatoes.
2. Sour cream: Adds a creamy and tangy contrast to the crispy texture of the rösti.
3. Cranberry sauce: Another sweet option that pairs well with the savory taste of the potato dish.
4. Mustard: Particularly Dijon mustard, which provides a sharp and tangy flavor that cuts through the richness of the buttery potatoes.
5. Grated cheese: Sprinkle some grated cheese, such as Swiss or Gruyère, on top of the rösti while it’s still hot. The cheese will melt and add a deliciously gooey element to the dish.
6. Crispy bacon or pancetta: For a heartier version, serve rösti topped with crispy fried bacon or pancetta bits.
7. Fried eggs: A fried or poached egg on top of the rösti adds protein and richness, creating a satisfying meal.

Feel free to mix and match these condiments based on your preferences and create your perfect rösti experience!

This version sticks closely to the traditional Swiss method, focusing on the flavor of the potatoes and the richness of butter. Enjoy your authentic Swiss rösti!