The recipe for Swiss potato rosti: how to make it in a pan

Potato rosti is a dish of Swiss cuisine, the basic version of which can be customized and enriched with many ingredients. Let’s see the original recipe and some delicious variations!

The potato rosti recipe requires so few ingredients that it doesn’t seem real; this pie is delicious as it is – try it to believe it – but it can be flavored with many other ingredients and made in different sizes. The typical Swiss dish is perfect as a side dish, appetizer or even as a second course: you can make it in the shape (and size) you prefer and entice it with various additions.

So let’s see the basic recipe and the best variants!

Potatoe's Rosti
Potatoe’s Rosti

Preparation of potato rosti in a pan

  1. Wash the potatoes under running water, then put them in a saucepan, cover it with water at room temperature and turn on the heat, letting them cook about 4-5 minutes from the moment of boiling. This way they won’t be cooked but just softer.
  2. Drain, peel and grate them using a grater with large holes. Place them in a colander for five minutes.
  3. After the necessary time, squeeze them very well with your hands, in order to make them lose the excess water.
  4. Put the potatoes in a bowl, add salt and pepper and mix everything.
  5. Now sprinkle a work surface with a handful of starch and place medallions made with the potato mixture on top (you can prepare them by compacting them with your hands or using a 6-7cm in diameter).
  6. Pour the olive oil into a non-stick pan and heat it. At this point add the potato medallions.
  7. On medium-low heat cook for about 5-10 minutes. Carefully turn the potato rosti and cook on the other side as well.
  8. To get one scab Crisp, for the last minute of cooking increase the flame, but be careful because it tends to burn easily. Once cooked, put the potato rosti on a plate and serve at the table very hot. It should be cut into slices like a cake.

In the potato rosti, the original recipe calls for the use of raw potatoes. In this way, however, i cooking times they stretch and the risk of burning them or having a center that is not perfectly cooked increases and this is why we decided to blanch them for a few minutes before grating them. Using the semi-boiled potatoes instead of raw ones you will get a softer cake.

Rosti variants

– You can also cook the potato rosti in the oven: compact the mixture of grated potatoes with your hands inside a baking dish. Then bake in a hot oven at 220 °C for approx 15 minutes in a static oven and for another 5 minutes in grill mode.

– This recipe lends itself to a thousand variations: for example, you can add spices such as paprika, coriander, curry or 100 g of grated cheese. You can also make a vegetable rosti, using grated zucchini or onions with various aromatic herbs.

– The potato and speck rosti is also very tasty, or with bacon or bacon; to make it, just add about 100 g of cubes of the chosen salami. In short, the only limit to this typical Swiss dish is yours fantasia. Each time the recipe will taste different!


The rosti should be eaten at the moment, as soon as they are ready. However, you can leave them to cool down and keep them in the fridge for 1 day maximum, well covered by transparent film or inside a container with an airtight lid. Before serving, heat them in the oven for a few minutes. We do not recommend freezing in the freezer.

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