Quick Recipe Version (TL;DR)
Quick Ingredients
- 800 g (about 1.75 lb) floury potatoes, such as Yukon Gold or Russet
- 1 small yellow onion (about 75 g), grated
- 1 1/4 tsp fine sea salt, plus extra to finish
- 1/2 tsp freshly ground black pepper
- 3 tbsp unsalted butter, divided
- 2 tbsp neutral oil (canola, sunflower, or vegetable), divided
- Optional for serving: 1/2 cup sour cream, 2 tbsp finely snipped chives
Do This
- 1. Peel potatoes (or scrub well) and coarsely grate them; grate the onion too.
- 2. Toss grated potatoes and onion with 1 1/4 tsp salt, rest 5 minutes, then squeeze very dry in a clean towel.
- 3. Mix squeezed potatoes with pepper; preheat a 10–12 inch heavy skillet over medium heat.
- 4. Add 1 tbsp oil and 1 1/2 tbsp butter to the pan; when sizzling, spread potatoes into an even 1–1.5 cm layer, pressing firmly.
- 5. Cook 10–12 minutes on medium, shaking occasionally, until the bottom is deep golden with crisp, lacy edges.
- 6. Slide rösti onto a plate, add remaining oil and butter to the pan, flip rösti back into the pan, and cook 8–10 minutes more.
- 7. Slide onto a board, sprinkle with extra salt, cut into wedges, and serve hot with sour cream and chives.
Why You’ll Love This Recipe
- Crisp, lacy, deeply golden crust with a soft, steamy interior in every bite.
- Simple ingredients you probably already have: potatoes, onion, butter, oil, salt, and pepper.
- Works as a cozy side dish, a brunch star under a fried egg, or a snack with dips.
- All done in one pan, with easy techniques that home cooks can confidently master.
Grocery List
- Produce: Potatoes (Yukon Gold or Russet), yellow onion, fresh chives (for serving, optional)
- Dairy: Unsalted butter, sour cream (for serving, optional)
- Pantry: Neutral cooking oil (canola, sunflower, or vegetable), fine sea salt, black pepper
Full Ingredients
For the potato rösti
- 800 g (about 1.75 lb) floury potatoes, such as Yukon Gold or Russet (about 4 medium-large potatoes)
- 1 small yellow onion (about 75 g), peeled and coarsely grated
- 1 1/4 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp unsalted butter, divided
- 2 tbsp neutral oil (canola, sunflower, or vegetable), divided
For serving (optional but highly recommended)
- 1/2 cup (120 g) sour cream or crème fraîche
- 2 tbsp finely snipped fresh chives or finely sliced green onions
- Flaky sea salt, to finish
- Optional extras: fried eggs, smoked salmon, or crisp bacon, for topping
Step-by-Step Instructions
Step 1: Prep the potatoes and onion
Peel the potatoes, or scrub them very well if you prefer to leave the skins on for a more rustic look. Using the coarse holes of a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes into a large bowl. Grate the onion on the same side of the grater and add it to the potatoes.
Try to work fairly quickly so the potatoes do not oxidize and turn gray. If they do darken a bit, do not worry; the color will mostly disappear as they cook.
Step 2: Salt, rest, and squeeze out moisture
Sprinkle the grated potatoes and onion with the 1 1/4 teaspoons of fine sea salt. Toss thoroughly with your hands so the salt is evenly distributed; this helps season the rösti and draw out excess moisture. Let the mixture sit for 5 minutes.
Transfer the salted potatoes and onion to a clean kitchen towel or a double layer of cheesecloth. Gather the towel up tightly around the shreds and twist firmly over the sink, squeezing out as much liquid as you can. Really lean into it; the drier the potatoes, the crisper your rösti will become. Return the squeezed shreds to the bowl and discard the liquid.
Season with the black pepper and gently toss again to combine.
Step 3: Preheat the pan and add fat
Place a heavy 10–12 inch skillet over medium heat. Cast iron or a high-quality nonstick pan works best for a crisp, even crust and easy release.
Add 1 tablespoon of the oil and 1 1/2 tablespoons of the butter to the pan. Let the butter melt completely and foam, then subside. Swirl the pan so the bottom is evenly coated with the butter-oil mixture. You want the pan nicely hot, but not smoking. If the fat starts to smoke, reduce the heat slightly and let it cool for a moment before proceeding.
Step 4: Form the large potato disk
Once the pan is hot, add the potato mixture all at once. Use a spatula to spread it into an even layer that covers the entire base of the pan, about 1–1.5 cm (roughly 1/2 inch) thick. Press down firmly with the spatula to compact the shreds, especially around the edges, so the rösti holds together as a single large disk.
Use your spatula to tidy and gently round the edges; this helps create those beautiful, lacy, crisp strands around the sides while still keeping the center cohesive. Once shaped, avoid stirring or moving the potatoes too much. The goal is to let a solid golden crust form on the underside.
Step 5: Cook until deeply golden, then flip
Cook the rösti on medium heat for 10–12 minutes. Every couple of minutes, gently shake the pan to keep it from sticking, and peek at the edges: they should be turning a deep golden brown and looking crisp and lacy. Adjust the heat as needed; if it smells like it is burning before the 10-minute mark, turn the heat down slightly. If it is still quite pale at 10 minutes, give it another few minutes and slightly increase the heat.
To flip, slide the rösti carefully onto a large plate or flat lid, golden side down. Add the remaining 1 tablespoon oil and 1 1/2 tablespoons butter to the pan and let them melt. Place the pan upside down over the plate, then quickly and confidently flip both together so the rösti lands back in the pan, uncooked side down.
Step 6: Finish cooking and serve hot
Cook the second side over medium heat for another 8–10 minutes, again shaking the pan occasionally. This side will usually brown a bit faster. You are looking for a deep, even golden color and a very crisp exterior, while the interior remains tender and steamy.
When done, slide the rösti onto a cutting board or serving platter. Immediately sprinkle with a pinch of flaky or fine salt for extra flavor. Let it rest for 1–2 minutes, then cut into wedges, like a cake or pizza.
Serve right away while piping hot, with generous dollops of sour cream, a shower of snipped chives, and any other toppings you like (such as fried eggs, smoked salmon, or crisp bacon). Enjoy the contrast between the soft, creamy interior and the shatteringly crisp, lacy edges.
Pro Tips
- Squeeze very thoroughly. Removing as much water as possible from the grated potatoes is the single biggest key to a crisp, golden crust.
- Do not rush the browning. Medium heat and enough time allow the potatoes to cook through and caramelize without burning. Adjust the heat rather than constantly moving the rösti.
- Use the right pan. A well-seasoned cast iron skillet or a good-quality nonstick pan makes flipping and releasing the rösti much easier.
- Compact the potato layer. Press the potatoes down firmly when you first add them to the pan so the rösti holds together as one solid disk when you flip.
- Flip with confidence. Use a plate that is larger than your pan, and commit to the flip in one smooth motion. If it breaks a little, you can nudge it back into shape in the pan.
Variations
- Cheesy herb rösti: After squeezing the potatoes, mix in 1/2 cup grated Gruyère or sharp cheddar and 2 tablespoons chopped fresh herbs (parsley, chives, or thyme) before cooking.
- Bacon and onion rösti: Cook 3–4 strips of bacon until crisp; crumble and mix into the squeezed potatoes along with the rendered fat. Reduce the butter and oil slightly to compensate.
- Mini rösti cakes: Instead of one large disk, form the mixture into 6–8 small patties and cook them in batches. They are perfect as appetizers or as a base for poached eggs.
Storage & Make-Ahead
Leftover rösti can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. To reheat and re-crisp, place wedges in a lightly oiled skillet over medium heat for 4–5 minutes per side, or on a baking sheet in a 200°C (400°F) oven for about 10 minutes, flipping once. For some prep ahead, you can grate, salt, and squeeze the potatoes up to 4 hours in advance. Store the squeezed shreds tightly wrapped in the refrigerator, then cook just before serving. Fully cooked rösti can also be frozen, well wrapped, for up to 1 month; reheat from frozen in a hot oven until crisp and heated through.
Nutrition (per serving)
Approximate values per serving (1/4 of the rösti, without toppings): about 280 calories; 15 g fat; 32 g carbohydrates; 4 g protein; 3 g fiber; 550 mg sodium. Exact values will vary depending on potato variety, type of oil, and any toppings you add.
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