Swiss Rösti (Golden Potato Cake)
Inspired by techniques from Serious Eats and NYT Cooking.
The traditional Swiss rösti: potatoes boiled whole and chilled overnight, then grated and fried into one large crisp-shelled cake, flipped halfway through to crisp both sides.
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Method
- 1
Boil the Potatoes Whole. A day ahead, cover the whole unpeeled potatoes with cold water, add the salt, bring to a simmer and cook for 20-25 minutes, until a knife just pierces them but they're still firm. Try not to let the skins split, as that lets too much water in.
- 2
Chill Overnight. Drain, cool, then refrigerate overnight, uncovered after the first hour. Chilling sets the starch inside, which is what lets the grated shreds hold their shape in the pan rather than turning gluey.
- 3
Peel and Grate. Peel the cold potatoes and grate them on the large holes of the box grater. Season with the salt and pepper and mix gently with a fork, keeping the strands as intact as possible.
- 4
Shape the Cake. Melt half the butter in the frying pan over medium-high heat until foaming, then add the grated potato, pressing it into an even 2-3 cm cake and tucking in the edges.
- 5
Cook the First Side. Cook for 10-12 minutes, shaking the pan now and then, until the base is deep golden and crisp. The shaking helps the cake cook evenly without needing to lift and check it constantly.
- 6
Flip and Finish. Slide the rösti onto the plate, invert the pan over it and flip it back in. Add the remaining butter around the edge and cook for a further 10 minutes until golden, then cut into wedges and serve.
Storage
Best eaten fresh; leftovers keep in the fridge for up to 2 days and reheat well in a hot dry pan, both sides, until piping hot (74°C) and crisp again. Freezing isn't recommended, as the texture turns watery and soft once thawed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan
- box grater
- large bowl
- non-stick or cast-iron frying pan (25 cm)
- flexible spatula
- flat plate larger than the pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 4.1 g |
| Carbohydrate | 34.2 g |
| of which sugars | 1.6 g |
| of which free sugars | 0 g |
| Fat | 12.3 g |
| of which saturates | 7.8 g |
| Fibre | 4.1 g |
| Salt | 1.24 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
