Rosti – Swiss National Food and how to make it
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Rosti, the Swiss national dish, is naturally vegan and genuinely one of the easiest things to cook — just potatoes and a hot pan.
Rosti is probably the one Swiss dish that can be made vegan without any difficulty. It’s also one of the easiest dishes around, and anyone anywhere can make it. All that’s needed is potatoes of the hard variety and a few simple tools already sitting in most kitchens. Rosti is a hot favorite with kids here too — a potato dish that isn’t chips, and a healthier option in my opinion.
Since this is a national dish, ready-to-eat supermarket versions exist too — vacuum-packed and shelf-stable, handy for emergencies, and organic versions have become more common in recent years. A few packs do get kept around for exactly that reason.
Table of Contents
A Way to Use Up the Harvest
After harvesting almost 40kg of potatoes one August, there were still a few kilos left in the cellar after plenty of oven bakes and other dishes — starting to go soft and not likely to last much longer. Making rosti seemed like the obvious next step, especially since it happens to be a favorite with a fairly picky eater at home. Potatoes are one of the few vegetables that get eaten without a fuss, in nearly any form.
Choosing the Right Potato
Rosti works best with a harder variety of potato that holds its shape after boiling — Charlotte potatoes are the usual choice here. A rare blue-colored variety has also made an appearance, which turns purple once grated — so don’t be surprised if a batch of rosti comes out an unusual color. It’s simply the result of experimenting with different potato varieties.
How to Make Rosti?
Ingredients List
- 1kg Charlotte potatoes (or sturdy variety)
- 1 tsp salt, for boiling
- Cumin, chili, garlic & onion powder
- 1½ tsp coconut oil
- 1 tsp salt, for grated potatoes
- 3 tbsp oil, for frying
Cooking Instructions
Pre-Cook the Potatoes:
Wash the potatoes and pre-cook them with a little salt the night before.
Grate:
Peel the potatoes and grate them with a vegetable grater.
Heat the Pan:
Preheat a cast iron frying pan with 2 tablespoons of oil.
Season:
Mix the dried spices well into the oil.
Shape:
Take a good portion of the grated potatoes and pat it into the preheated pan to about ½cm thickness.
Cook and Flip:
Brown for about 10 minutes, then use a lid to help flip the rosti over, and crisp the other side to golden brown.
Serve:
Serve hot, with grated cheese if you like.
Perfect Dish for Any Time
Rosti fits into all kinds of moments. Try it:
After a big holiday meal: a light lunch made from leftover boiled potatoes after a Christmas raclette party.
On an unplanned dinner night: quick and easy when nothing else has been prepped.
Topped with grated cheese: a simple, satisfying finish.
Tips and Tricks for a Perfect Rosti
Pre-cook and rest overnight: this gives the potatoes a gluey texture that helps the rosti hold together while flipping.
Choose the right potato: use a variety that doesn’t turn mushy after boiling.
Use a well-oiled cast iron pan: this stops the grated potatoes from sticking and burning.
No time to pre-boil? it’s also been made successfully without pre-boiling the potatoes overnight, if you’re in a pinch.
Watch the Video
Recipe Card
Rosti – Swiss National Food
- Total Time: 60
- Yield: 2 servings 1x
- Diet: Vegan
Description
A naturally vegan, genuinely easy Swiss national dish made from grated potatoes — crispy outside, tender inside.
Ingredients
- 1kg Charlotte potatoes, or any sturdy variety
- 1 teaspoon salt, for boiling the potatoes
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- ½ teaspoon garlic powder or freshly pressed garlic
- 1 teaspoon onion powder
- 1½ teaspoons coconut oil (or any vegetable oil)
- 1 teaspoon salt, for the grated potatoes
- 3 tablespoons vegetable oil, for frying
Instructions
-
Pre-Cook the Potatoes:
Wash the potatoes and pre-cook them with a little salt the night before.
-
Grate:
Peel the potatoes and grate them with a vegetable grater.
-
Heat the Pan:
Preheat a cast iron frying pan with 2 tablespoons of oil.
-
Season:
Mix the dried spices well into the oil.
-
Shape:
Take a good portion of the grated potatoes and pat it into the preheated pan to about ½cm thickness.
-
Cook and Flip:
Brown for about 10 minutes, then use a lid to help flip the rosti over, and crisp the other side to golden brown.
-
Serve:
Serve hot, with grated cheese if you like.
Notes
Pre-cooking the potatoes the night before gives the best texture for flipping, though it can be made without this step in a pinch. Recipe from swisshomegarden.com.
- Prep Time: 40
- Cook Time: 20
- Category: Side Dishes
- Cuisine: Swiss
Nutrition
- Serving Size: 2
- Calories: 125
- Fat: 8
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