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    Accueil » Recipes » Starters

    Authentic Swiss Rösti

    Publié le : Mar 3, 2023 · Modifié le : Mar 11, 2024 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    Rösti, the small, salty patties made from grated potatoes, are a classic of Swiss cuisine. Super gourmet, they're tasty and easy to prepare. Crispy on the outside and melt-in-your-mouth on the inside, you'll love these delicious Rösti!

    Rosti with a few sprigs of chives.

    Traditionally the breakfast of the farmers in Bern, Switzerland, Rösti are now also enjoyed as an appetizer, both in Switzerland and around the world. And there are as many versions as there are Swiss cantons, each with its own authentic recipe.

    And if you like potatoes, you'll love these French pommes noisettes potatoes, these Air Fryer smashed potatoes or these copycat Five Guys Cajun fries.

    💙 Why you'll love them

    • They're really easy to prepare and pretty quick.
    • This is a budget-friendly recipe, as potatoes are not very expensive.
    • They require very few ingredients, and you won 't have to do much washing up either.
    • They are vegan (so dairy-free too) and also gluten-free.

    🥔 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Potatoes: I recommend Russet potatoes. These varieties contain quite a lot of starch, which helps the Rösti to hold together better.
    • Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
    • A white or yellow onion, to add flavour to these potato pancakes.
    • Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
    • Cornstarch, lighter than wheat flour.
    • Salt and pepper, of course, for seasoning.
    • Frying oil, such as sunflower oil.
    Rosti that a hand dips into the sauce.

    🥰 Chef's tips

    1. Use raw potatoes: peel and grate them. If you find them too damp, dab them with kitchen roll, but don't rinse them, as we want the grated potatoes to be as dry as possible.
    2. Don't pre-cook them: I've tried and the potatoes don't grate well. What's more, the cooking time should vary according to the size of the potatoes, so large ones will barely be cooked, while smaller ones will be overcooked...
    3. Season your Rösti batter well: onion, salt and pepper will give your little Swiss patties a real kick. Without them, they risk being rather bland, like the earth skin itself.
    4. Fry them as soon as the Rösti batter is ready : once you've grated your potatoes, make the Rösti batter straight away and move on to cooking. The longer you wait, the wetter the potatoes will become.
    5. Make sure your frying oil is hot (around 320°C/160°C) before putting in your Rösti. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
    6. ‍Take care, too, that the frying oil is not too hot: if it is, your oil will first darken before turning black. Then the oil will burn, and so will your Rösti.
    7. Use a cookie cutter if you want round Rösti. It's just for aesthetically perfect patties, it's totally optional.
    Rosti with a few sprigs of chives.

    💡 Frequently Asked Questions

    Can we customize these Rösti?

    Of course, you can spice up the batter with paprika, Espelette or Cayenne pepper. And why not add some bacon or cheese! Or put a poached or fried egg on top.

    Avec quoi les accompagner ?

    Simply add a little crème fraîche, parsley or chives, and smoked salmon if you like it. Rösti can also replace buns in burgers. You can also pair them with a salad or vegetables, like these stuffed mushrooms.

    What to do with used frying oil?

    If your oil hasn't turned black, you can wait for it to cool down, then put it back in the bottle and use it again and again.
    Otherwise, don't pour your frying oil down the drain, as you risk clogging it. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll have holes in it), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.

    ❄️Storage

    Once cold, place in an airtight Tupperware-style container and refrigerate. This means you can keep them for about 3 days.

    To reheat, place in a 365°F/130°C oven for a few minutes.

    😋 More gems with potatoes

    • Oven-baked patatas bravas
    • Garlic Parmesan smashed potatoes
    • Potato cheese balls

    If you make these Rösti, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Rosti avec quelques brins de ciboulette.
    Pas encore de vote

    Authentic Swiss Rösti

    Les Rösti sont de petites galettes à base de pommes de terre râpées, aussi croustillantes à l'extérieur que fondantes à l'intérieur.
    Servings 8 Rösti
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins

    Ingredients

    • 4 cups russet potatoes
    • 1 small onion
    • 1 tablespoon garlic powder
    • 1 egg
    • 2 tablespoons all-purpose flour
    • salt to taste
    • black pepper to taste
    • 4 cups frying oil
    Metric - US Customary

    Instructions

    • Peel your potatoes and onion, then grate them.
    • Place in a clean kitchen towel, close and squeeze out as much water as possible.
    • Place in a clean bowl and add salt, pepper, garlic powder, egg and flour (the amount of flour will depend on the moisture content of your mixture).
    • Heat the frying oil in a frying pan. Using your hands, shape the mixture into balls, then flatten to form patties. Fry for a few minutes on both sides, until golden-brown.
    Author: Marie Compain
    Course: Appetizers, Starters
    Cuisine: Swiss
    Keyword: crispy, delicious, quick, tender
    Régime: Dairy-free, Vegan

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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