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Swiss Rösti

Yields5 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

 1 kg waxy potatoes ($3.20)
 1 tsp salt ($0.028)
 0.50 tsp black pepper ($0.044)
 50 ml melted butter ($1.03)
 6 tbsp oil ($0.702)
 140 g Greek yoghurt ($1.60)

Parboil potatoes the night before. Bring a pot of water to a boil and add potatoes in. Boil for about 8-10 minutes until the outer part of the potato is just tender (but not soft) and the inside is still raw and crunchy. If you insert a chopstick into the potato, it should be able to penetrate the potato but meet with resistance nearing the middle.

Note: don't overcook the potatoes otherwise they will be hard to grate.


Remove the potatoes and cool in an ice water bath, then peel the potato skins using a knife or peeler. Keep potatoes in the refrigerator for a few hours, best overnight. This is to ensure that the potatoes are firm enough to grate. Grate potatoes using a food processor or shredder.


Add melted butter, salt and pepper to potato shreds and mix evenly.


Heat a 20cm or 24cm frypan over medium heat and add 1 tbsp of oil. Allow oil to heat up till hot before adding shredded potatoes in. Fry for 3-4 minutes until underside turns brown and crispy. Flip rösti onto a plate.


Add ½ tbsp of oil into pan, then slide rösti back into the frypan. Fry for another 3-4 minutes until crispy and brown. Remove rösti from pan. Serve rösti with greek yoghurt.

Nutrition Facts

Servings 5