Rösti – crispy baked Swiss pancake made from grated potatoes
Rösti is a traditional Swiss dish made from potatoes. Originating in the German-speaking part of Switzerland, this crispy pancake-like dish is often enjoyed as a side dish, or even a main course. Its simple yet satisfying flavor comes from grated potatoes, fried until perfectly crispy on the outside, while remaining tender inside. Whether you’re serving it for brunch or as a comforting accompaniment to dinner, rösti is sure to become a new favorite in your kitchen! Its usually served in the pan or cut into slices to share. My daughter loves it, so I try to make her this at least one a week.
Rösti = potato, only potato
The authentic recipe is quite basic: just potatoes and some salt and pepper. It can be customized with various additions such as herbs or vegetables to suit different tastes. Or even eggs or cheese. But you don’t need eggs or cheese or even extra starch to make a pancake out of potatoes. Just let the starch come out by grating the potatoes and let it sit for a moment.
Ingredients
- Potatoes – peel, grate and press down into the cup. One cup of grated potatoes weighs a bit more than one cup of cubed potatoes. You will need two cups thats about 320 grams (cubed 2 cups weigh 300 grams).
- Extra virgin olive oil – to replace the butter that’s authentically used. You can also use avocado oil but the taste of coconut oil (in my opinion) doesn’t really combine well for European dishes. I
- Black pepper – preferably frashly groun, to taste.
- Celtic sea salt – to taste, for Medical Medium preferably as few as possible.
FAQ’s
Yes, the traditional rösti itself consists of nothing but potato. Authentically its baked in butter but you can easily replace the butter with extra virgin olive oil.
On the Medical Medium protocol you eat al lot of potatoes. Usually you steam them, which can make you quite fed up with them after a while (at least that’s the case for me). Preferably you bake it with just a bit of oil. But, I tried and you can make it without as well. Its just a little bit less crispy on the outside and flipping is a bit harder. Be sure to use a good (ceramic) non-stick pan.
Rösti – Swiss potato pancake
This recipe may contain
affiliate linksEquipment
- ceramic non-stick pan
- grater
- bowl
- really flat spatula
Ingredients
- 2 cups (320 g) potatoes grated
- 1 tablespoon extra virgin olive oil or avocado oil, more to taste
- 2 pinches black pepper
- Celtic sea salt to taste
Instructions
- Peel and grate the potatoes.
- Put it in a bowl and add salt and pepper to taste. Let it sit a moment while you heat up the pan.
- Put some oil in the pan and all of the potatoes. Divide it evenly with a spatula. If some gratings stick out on the side, go around the edges and push them in a bit. Press the potato gratings down firmly in the pan: everywhere and all around.
- Let it bake for 5 minutes. Set the temperature to high, otherwise it will burn. I use induction and I set my larges spot on 7 (out of 9). But that will be different for other ways of cooking. Better too low than too high!
- Try to loosen the potatoes from the outside in. Try to go under (you will need a really flat spatula) and loosen it all the way to the middle, but don't lift or flip it yet.
- Put a plate on top. The plate needs to be up side down. Press it down and then hold it while you turn your whole pan upside down. Because you have loosened the pancake it will be (and stay) on the plate.
- Put your pan back on the stove. Add in some oil again, let the pancake slide into the pan. Bake this side for 5 minutes as well.
- If you want the sides to be a bit crispier nog you can turn on the heat a bit higher now.
- Serve in the pan with the spatula or serve in quarters directly to the plate.
Did you make this recipe or do you have any questions? Just leave a comment!