Crispy & Cozy Swiss Potato Pancakes (Rösti)
How to Make Authentic Swiss Rösti, Crispy Outside & Fluffy Inside Potato Pancake Recipe, Using Olive Oil for Potato Dishes
Hello everyone! Today, I’m excited to share how to make ‘Rösti,’ a beloved Swiss comfort food, right in your own kitchen. This dish features a wonderfully crispy exterior with a warm, fluffy interior, allowing you to fully savor the rich, natural potato flavor. It’s incredibly simple to make with just three potatoes, salt, olive oil, and butter, and we’ll use hot water to remove excess starch. I’ve adapted a recipe from a local Swiss YouTuber to suit diverse palates. If you’re a potato lover, you absolutely must try this! Get ready to elevate your mealtime with this fantastic Swiss Potato Pancake recipe!
Main Ingredients
- 3 medium potatoes
- Salt to taste
- Approx. 1 cup hot water
- Generous amount of olive oil
- 1/2 – 1 Tbsp butter
- Pinch of black pepper (optional)
- A sprinkle of mozzarella cheese (optional)
Cooking Instructions
Step 1
This recipe is designed to serve 3-4 people. Start by thoroughly washing and peeling 3 medium-sized potatoes.
Step 2
Now, let’s shred the potatoes. You can shred them thinly for a crispier result, or a bit thicker for a softer, fluffier texture inside. Aim for about 3-4mm thickness, similar to the picture, for a good balance.
Step 3
Place the shredded potatoes in a bowl and add a pinch of salt. Gently toss and mix them with your hands. Salting here helps draw out some moisture and season the potatoes evenly.
Step 4
Pour the hot water over the salted potato shreds. Use a spoon to press down firmly on the potatoes. You’ll notice a cloudy, starchy water forming – this is crucial to remove for achieving crispiness. Drain this water thoroughly and then squeeze out as much excess liquid as possible from the potato shreds.
Step 5
Time to start cooking! Melt 0.5 to 1 tablespoon of butter in a non-stick skillet over medium-low heat. Once the butter is melted, add a generous drizzle of olive oil. This prevents the butter from burning and adds extra flavor.
Step 6
Spread the drained potato shreds evenly and thickly in the skillet. Sprinkle a little more salt over the top to season. Use the back of a spoon to gently press down and shape the potato mixture into a round pancake. This helps it hold its shape as it cooks.
Step 7
Cook on medium-low heat until the bottom layer is golden brown and crispy, which should take about 5-7 minutes. Once the bottom is nicely browned, reduce the heat to low, cover the skillet with a lid, and let it cook for about 1 minute to ensure the inside is heated through.
Step 8
After steaming with the lid, carefully flip the potato pancake to brown the other side until it’s also golden and crispy. If you like, you can sprinkle some mozzarella cheese on top before flipping, letting it melt as the second side cooks.
Step 9
Once both sides are beautifully golden and crisp, carefully slide the finished Swiss potato pancake onto a serving plate or back into the skillet.
Step 10
Your delicious Swiss Potato Pancake (Rösti) is ready! Enjoy its crispy exterior and tender interior while it’s warm for the best experience.
