Rösti potatoes are the Swiss take on cooking and presenting potatoes. They are flat cakes of grated potato along with a host of other tasty ingredients. The potato is grated, formed into a fritter to which herbs are often added and then fried. It is a slightly more earthy version of that French classic Pommes Anna without all that butter.
The dish was originally eaten at breakfast time in Switzerland, but it also makes part of a delicious meal for breakfast, lunch or dinner in its own right. Rösti is typically served with cabbage, cod and salmon, sausages, other meats and cheese. It also acts as a bed for meat such as steaks and other cuts so its versatility has been extended. We know folk who top it with cheese, spinach, or fried eggs.
Generally, a rösti takes 15 minutes to prepare with 15 minutes to cook. If you don’t plan on serving at that moment it is OK to place them in an airtight container and store in the fridge for up to eight hours.
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- 2-3 Maris Piper or King Edward potatoes (about 400g/ 14oz), peeled and coarsely grated
- 1 medium egg, beaten
- 1 tsp plain flour or all-purpose flour
- ¼ tsp baking powder
- ½ small onion, finely chopped
- 6 sage leaves, 2 finely chopped, leave 4 whole
- 3 tbsp sunflower or vegetable oil, for frying
- Squeeze any excess water out of the grated potatoes by putting them in a tea-towel and pressing or placing between two paper kitchen towels and just patting as dry as possible.
- Put the grated potato into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well.
- Heat two tablespoons of oil in a large non-stick frying pan over a medium heat.
- Spoon the mixture in to make three or four röstis.
- Flatten them down with the back of a spoon to form burger shapes.
- Cook for five minutes on each side until golden brown and crisp, then drain on kitchen paper.
- When ready to serve, heat the remaining one tablespoon of oil in the frying pan over a medium heat.
- Add the whole sage leaves and cook for 20 seconds until crisp but still green.
- Drain each one on kitchen paper and top each rösti with a fried sage leaf.