Ridiculously Good Rösti Recipe

Potato Rösti are widely considered Switzerland's national dish. Never tried one? You’re missing out. These moreish mouthfuls are truly scrumptious and will make a welcome addition to any winter menu. 

Traditionally eaten by Swizz farmers for breakfast, they’re flavour-packed and filling. Add some toppings (salmon, ham, egg – whatever you fancy) and they make a great dinner, or size them down to add to any dinner party menu.

We’re delighted to bring you popular Cambridge food truck Rösti Strasse’s very own souped-up version of this Swiss staple, specially adapted for the home kitchen.  Doesn't Hayley look great in our Parsley Heritage apron?

Rösti Strasse’s Not-so-Secret Rösti Recipe

Sizzling Rosti


It’s up to you whether you want to go super-sized or mini:

  • 1 large rösti 9”/23cm diameter
  • 2 röstis about 6”/15cm diameter
  • 4 mini röstis 3”/8cm across


  • 500g potatoes (waxy ones like Charlotte, Estima or Wilja).
  • 75g Gruyère cheese, finely grated
  • 75ml double cream
  • 1 onion, finely chopped
  • ½ teaspoon salt
  • Freshly ground black pepper


 It’s probably best to start Step 1 the day before you want to serve the rösti as the cooling time is significant.

  1. Thoroughly wash the potatoes, do not peel. Add the potatoes to a large heavy-bottomed pan of salted boiling water. Simmer for 10-15 minutes depending on the size of the potatoes. They shouldn’t be cooked through. Drain and allow to cool at room temperature for at least 3-4 hours, preferably overnight.
  2. Once cold, peel the potatoes. Then, using a hand grater, grate them coarsely into a large bowl and set aside.
  3. In a heavy frying pan, melt the butter and soften the onions until translucent. Allow to cool a little then add to the bowl of cooled potato.
  4. Add the cheese, cream, salt and pepper. Mix.
  5. Place a heavy non-stick frying pan over a moderate heat before adding the rösti mixture.
  6. Spread the mix evenly and pat it down to form a potato cake.
  7. Fry gently for 6-8 minutes until the underside is golden and crisp. Then turn the rösti – you may find using a plate to place on top may help with turning it. Cook for a further 6-8 minutes.
  8. When both sides are golden, serve straight away.

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