Potato rösti
A large Swiss potato cake, crisp on the outside and tender in the centre.
40minPrep 15minCooking 25min 4 servings🟡 MediumINDUCTIONVegetarianGluten-free
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Coarsely grate the potatoes and squeeze them lightly to remove excess water.
- 2
Heat the butter and oil in a large induction-compatible frying pan.
- 3
Spread the potatoes into a cake, press down and cook for 10 to 12 minutes over medium heat.
🌡 170°C⏱ 12 min🔧 poêle induction - 4
Turn over using a plate and cook the other side until golden.
🌡 170°C⏱ 10 min🔧 poêle induction
Frequently asked questions
Should the grated potatoes be rinsed?▾
No, the natural starch helps the rösti hold together.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat them thoroughly when appropriate for the recipe.
