The result is an incredibly crispy crust on the outside and a creamy, soft inside. Here’s how to make them:

🥔 Perfect Homemade Rösti
What you’ll need:
800 g potatoes (ideally cooking type B or C – those that contain more starch)
1 teaspoon salt
A pinch of freshly ground pepper
Butter (ideally clarified – ghee) or good quality oil
Optional for aroma: fresh rosemary or thyme
Working procedure (Raw potato method):
Grating: Peel the potatoes and grate them on a coarse grater. Long strips create the best texture after frying.

Draining (Key to success): Place the grated potatoes in a clean towel and squeeze them well. You need to get as much liquid out of them as possible, otherwise the Rösti will stew rather than fry and will not be crispy.
Seasoning: Place the squeezed potatoes in a bowl, season with salt and pepper. Stir and start frying immediately (salt draws out more water, so don’t delay).
Frying: Heat the butter/oil in a frying pan. Spread the potato mixture over the entire surface of the pan in an even layer (about 1–2 cm high). Press them lightly with a spatula.


Patience: Fry over medium heat for about 10–12 minutes on one side. Do not move them until a firm golden crust forms on the bottom.
Turning: Turn the Rösti over with a large plate (slide them onto the plate, cover the pan with the lid and turn). Add another piece of butter to the pan and fry for another 10 minutes on the other side.
💡 Tips for the best Rösti:

From pre-cooked potatoes: If you want your Rösti to be even softer, cook the potatoes whole in their skins the day before (only half, “to the bite”). Peel and grate them the next day. They’re incredibly creamy.
Onion upgrade: You can add finely chopped onions or bacon bits to the mixture for a richer flavor.
What to serve with: The Swiss love them with oxtail, sautéed spinach, or just a dollop of sour cream.
Rösti are a great breakfast, but they also make a luxurious side dish to meat. Do you prefer the pure potato version, or would you try adding a little grated cheese (like Emmental) to make them stretchy?