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Rösti (Swiss Potato Cake)

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Roberta Muir

Rösti made with raw potato is typical of Canton Bern, most other parts of Switzerland use boiled potato. Either way the key to a deliciously crisp rösti is to extract as much moisture as possible. So if using boiled potatoes leave them uncovered in the fridge overnight before grating, and if using raw ones get someone to help you wring out the grated potato or do it in small batches. And ensure your pan is spotlessly clean before starting so the potato doesn’t stick. Step-by-step video and print-friendly version of recipe here.

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Rösti (Swiss Potato Cake)
Swiss Cooking Class
FEATURED IN
Swiss Cooking Class

Ingredients

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