Learn how to make a traditional Swiss potato rösti like a boss! Use this easy, step-by-step tutorial, along with pro tips, to make the ideal crispy, buttery edges and creamy tender center, all seasoned to perfection. The ingredients are simple and naturally gluten-free, but makes an impressive potato side dish.
How to make a Potato Rösti like a boss
This past summer my husband and I experienced the breathtaking sights of Switzerland, hiked countless miles through the Alps, and indulged in some of the most amazing gluten-free Swiss foods. One of the many dishes I couldn’t wait to recreate was potato rösti.
For such an unassuming list of ingredients, the end results are, well, let’s just say not your forgettable potato side dish. To make a gluten-free rösti use only grated potatoes, a fat, like butter, oil, or both, salt and pepper. I hear your doubt. That just sounds like hash browns. Oh, friend, it’s so much more!
When I learned how to make a rösti recipe just as good as the ones I had in Switzerland, I wanted to make sure I recreated the creamy, tender center with ultra golden, crispy edges. Of course, you want it to all bind together for flipping, even when you make a potato rösti without an egg, like this recipe.
Below I walk you through how to make Swiss rösti, easily, avoiding the mistakes I did (there were some tragic ones!), techniques for flipping, what else can be added to it while still keeping the recipe gluten-free, and if you are lucky enough to have leftovers, the best way to reheat it.
Go-to Ingredient / Equipment Tips
Similar to making another Swiss gluten-free fave of mine, easy homemade muesli, you can stick with the staple ingredients and be delightfully happy, or add some extra flavor boosts. Let’s start with the basics, but at the end of the post I also give some yummy additions to consider.
- Potatoes – The absolute backbone of the recipe. I highly recommend Yukon gold if you are looking for a center that melds together, especially because this recipe doesn’t add an egg or flour. This is my go-to potato choice when you want the spud to break down, like in rösti potatoes or to make a really creamy, thick gluten-free potato soup.
- Butter and Oil – Some recipes use all butter, some, all oil. Why do I use both? The butter is more flavor, but doesn’t get it all the way there when it comes to crispiness. Adding the oil guarantees the crispiest outer layer.
- Seasoning – If you are in Switzerland enjoying rosti, you may want to use some precaution with how it’s seasoned. They like to add Knorr Aromat to a lot of dishes, and I haven’t been able to find definitively if it’s gluten-free or not. Therefore, I just avoided it. When making a homemade rosti, the portion of salt and pepper, combined with butter, gives a nice, rich flavor.
- Shallow Non-Stick Skillet – If you are making one big potato rosti recipe, you will need the right sized pan and one that has a nice non-stick surface. I recommend a 9 or 10-inch pan which makes it good thickness to cook through and manageable to flip. Also important! The shallower the pan, the easier it is for flipping. That is why I really like my Scanpan, which cooks evenly, is really nonstick, and perfect for flipping. It comes in clutch when making these easy gluten-free crepes as well!
- Flipping board – I have some things to say, more things than can be summarized in a simple bullet point. So, keep reading below.
the flip – you got this!
You will need something to put over the pan and flip the potatoes onto and then slide it back into the pan for cooking the other side. You have options for the flipping assist…some get the job done, some maximize success.
What’s your best bet? A round cutting board with a handle has a nice flat surface to slide the rösti back in the pan and you can grip the pan handle with the board handle to keep the two surfaces tight together. The key is to find something you can hold with the pan and flip easily and quickly.
Another option? Use a plate slightly larger than the pan. Just make sure you protect your hands so you can solidly keep the the two surfaces together, or it will slide out. (Been there 
) Also, remember you will need to slide it back into the skillet so a plate with a rim around the edge could cause some hiccups.
A wooden cutting board also works. Remember you will be placing it on top of a hot pan, so avoid using cutting boards that can melt when in contact with the pan. Something slightly larger than the pan works best. If it’s too big it’s hard to hold the two things together.
Bonus Tip! I recommend “auditioning” some possibilities for flipping before starting the recipe. Pick what is most manageable for you, keeping in mind they will have be held together easily so the rosti doesn’t slide out, and the pan will be hot!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Grate the potatoes
First peel the potatoes and use a box grater to grate into thin strips. Transfer the grated potatoes to a thin, lint-free towel. This is another time I LOVE using flour sack towels.
the right amount of squeeze
Wrap up tightly and squeeze out the excess water. Don’t worry about getting every drop out. That bit of moisture helps make the potatoes steam and become tender. However, if too much water is left, the outside won’t become golden.
After the potatoes are slightly dried, transfer them to a large bowl and mix with a little melted butter, salt and pepper.
Time to Cook
Heat the pan with the butter and oil. Transfer the potatoes and spread them out, but don’t pack down. This helps the heat to disperse through the potatoes and cook inside. Let it sit about 9-12 minutes, undisturbed.
Check underneath about 5-6 minutes in. If it’s cooking too fast or slow, adjust the heat. Once it’s nice and golden, go around with a spatula underneath to make sure nothing is sticking to the pan.
Take the pan off the heat and now it’s time to flip. See above for my tips on what’s best to use for flipping. Most importantly, hold the pan with the board securely together and do it quickly!
Melt the remaining butter / oil and slide the potatoes back into the pan so the other side can cook for an additional 9-12 minutes. Transfer it to a cutting board, slice into wedges, serve, and be very deservedly proud of yourself!
Making potato rÖsti pancakes
Did I stress you out about flipping equipment? Or you don’t have something on hand that will work for flipping? You can still make this recipe!
Make smaller, individual rosti pancakes, similar to latkes. Heat half the butter / oil in the pan and then drop the potatoes in 3-4 mounds. Spread out slightly to flatten, but don’t pack down.
When you are ready to flip, transfer the pancakes onto a cutting board and heat the rest of the butter / oil. Flip and cook on the other side until the potatoes are tender and outside is crisp.
Yummy toppings and additions
When making a potato rosti gluten-free, be sure to not add any seasonings or additions that would be unsafe. Since this recipe uses no flour, you don’t have to worry about that, but some seasonings may contain wheat.
To the potatoes, you can also add grated cheese, chopped meats, like bacon or ham, or sautéd onions. It has a short cook time, so any meats or veggies added, should be cooked first.
As far as what to serve with rösti, the possibilities are pretty limitless, just like any other potato side dish. Fried eggs, ham, bacon, sausage, sautéed veggies, mushrooms, peppers, squash could turn this into a hearty breakfast or brunch.
Other ideas are schnitzel, sausages, melted cheese on top, like raclette, gruyere, or Swiss, pickled beets or sauerkraut. For an October-fest inspired meal I like to serve it with roasted sausage, sautéed apples, sauerkraut and spicy mustard. Also, a dollop of sour cream on top is heavenly!
best method for reheating
If you happen to have some rosti leftover, first of all, congrats. I don’t know how you managed to not devour it all! However, I did test methods for reheating because sometimes I like to make this earlier in the day and then reheat when ready to serve.
I found the best and fastest way to reheat potato rösti is in an air fryer. Spray the basket with nonstick cooking spray. Heat at 375ºF for about 4 minutes, or until heated through.
If you don’t have an air fryer, place it on a greased baking sheet and reheat in a 375ºF for about 5-6 minutes. Avoid reheating in a microwave because it will just become soggy and not very exciting to eat again.
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Easy How To: Crispy Potato Rösti Recipe
Equipment
- 10-inch shallow, nonstick pan I love using my Scanpan for this
Ingredients
- 1 pound Yukon gold potatoes
- 2 tablespoons melted butter divided
- 1 tablespoon olive oil divided
- ½ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Peel the potatoes and use a box grater to shred.1 pound Yukon gold potatoes
- Transfer the grated potatoes to a lint-free towel. Wrap in the towel and then squeeze out the moisture. You want them to be dry to get crisp, but still have some moisture so the potatoes become tender when cooking.
- Place the slightly dried potatoes in a large bowl (It's fine if they start to discolor slightly). Stir in 1 tbsp melted butter, salt, and pepper.2 tablespoons melted butter, ½ teaspoon salt, ⅛ teaspoon pepper
- Heat a shallow nonstick pan (10 ½-inches) over medium low heat. Place ½ tbsp butter and ½ tbsp oil in the pan and swirl to coat evenly. Spread the potatoes in the pan. Use a rubber spatula to spread evenly so there are no holes, but don't pack down.1 tablespoon olive oil
- Cook for 9-12 minutes, undisturbed. Check about halfway through to see if it is starting to get golden underneath. If not, increase the temp slightly.
- Once you lift up and see it's completely golden and crisp it's time to flip. Remove the pan from the heat. First, slide a spatula under all around to make sure the potatoes aren't sticking to the pan anywhere. Use something heat resistant and slightly larger than the pan to place on top – a round wooden board, cutting board or a large plate to cover the top of the pan. If the area is a lot bigger than pan, it's hard to keep the pan and board together and rosti will slide right off (from experience). You can also go to the recipe post for more specific recommendations.
- Next, use pot holders to protect your hands and hold both the pan and board securely. Flip quickly so the potato is on the board.
- Melt the remaining ½ tbsp butter and ½ tbsp oil in the pan and swirl around to coat evenly. Slide the rösti back into the pan. Cook for 9-12 more minutes, or until potatoes are tender and golden underneath. Slide it onto a cutting board, slice into wedges and serve.
Nutrition
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