Rösti from Zurich Recipe
Rösti from Zurich
Flavors of Switzerland
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

You may also make Rösti with parboiled potatoes. Cook them al-dente one day in advance and peel. Grate just before you fry them - it will take only 10 minutes to cook.

Remove the cover at least 5 minutes before the end, so that your pancake is always crispy on the outside and soft on the Inside.

For 4 servings

- 1 kilo / 2 pounds potatoes
- 2 ml salt
- 90 ml melted butter or oil
- 1 onion, minced
- 5 ml cumin, ground



Peel the boiled potatoes; grate them with a large-holed rösti grater.
Melt the butter in a skillet; sauté the onion without browning it.
Add the potatoes and a pinch of salt; sauté over high heat few minutes.
Pat the potatoes into a big pancake. Dust with cumin powder. Cover with the serving platter turned upside down and cook for 20 minutes or more on low heat. Rösti is done when the potatoes are well done and when the bottom forms a nice crust.
Turn the rösti out onto a platter. Slide the Rösti back into the pan, golden side up, and cook for 5 minutes more. Serve immediately.

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