- Prep: 10 min
- Cook: 1 hr
- Ready In: 9 hr 10 min
“This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.” - by Cindy
Original recipe yields 6 servings
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
- Peel and grate the potatoes into a large bowl.
- Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.
Amount Per Serving (6 total)
- 186 cal
- 5.9 g
- 31.1 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"Being a swiss person I just have to say something to this recipe.. It works perfectly without the milk, and do not cover it, or it will become soggy. Use a tiny bit of peanut oil or lard with the butt..." See moreer and fry it on medium heat. the trick with the plate does take a little practice but it is the easiest way to a real crispy, flat roeschti. Melt some more butter and oil/lard in before putting it back into the pan. Try covering it with (Raclette-) cheese (and 4 slices of tomato) and putting it in the oven for another 8-10 minutes on high heat... En Guete! =)"
"Oh my goodness! I've been searching for a good roesti recipe since moving back from Switzerland where I enjoyed it at restaurants and from the supermarket! Who knew it could be so easy?! For this rec..." See moreipe I found it important to keep a lid on the frying pan..I did this and found that the potatoes got a lot softer because they boiled a little bit more from the excess steam...I also like to mix it up a little bit so one time I added a little bit of chopped onion and sauted it in the butter before adding the potato..yum yum! To flip the roesti I simply did what I do with omletes...I waited until a nice crust had developed on the bottom and I could move it around a little bit in the pan if I shook it...I then slid it gently onto a plate, flipped my frying pan over the roesti that was on the plate while holding the plate and turned the whole thing over while holding the bottom of the plate and the handle of the frying pan in one quick motion so that the top of the roesti was now on the bottom of the frying pan! Easy as can be! :) I also added some grated cheese to the top of it and stuck the lid back on while the bottom cooked - cheddar of course..mmm! That part definitely isn't Swiss..but I love cheddar..it's the best of both worlds! This has become a very popular and very asked about potato dish in our house!"
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