🥔 Rösti
Rösti is Switzerland's famous potato cake: coarsely grated potatoes pressed into a pan with butter and fried slowly until a thick golden crust forms on both sides. The outside is crisp and nutty, the inside stays soft. It is served as a side with sausages or eggs, or on its own as a simple meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g waxy potatoes
- 30 g butter
- 1 tsp salt
- Black pepper to taste
Method
- Boil the potatoes in their skins for 10 minutes, cool completely (ideally overnight), then peel and coarsely grate.
- Season the grated potato with salt and pepper.
- Melt half the butter in a 24 cm non-stick pan over medium heat, add the potato and press into a flat cake.
- Cook 12–15 minutes until golden underneath, flip with the help of a plate, add the remaining butter and cook another 10–12 minutes.
How to make it lighter
- 1 tbsp butter ≈ 100 kcal — use a non-stick pan and brush on a thin layer instead of a generous knob.
- Serve a smaller rösti next to a large green salad or steamed vegetables to fill the plate.
- Count the rösti by weight: a 200 g portion is a full side — cut the cake into wedges and take one.
History
Rösti is traditionally linked to the canton of Bern, where it is often said to have been a farmers' breakfast of grated potatoes fried in butter. It later became a Swiss national dish, and the 'Röstigraben' (rösti ditch) is a popular nickname for the cultural line between German- and French-speaking Switzerland.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Rösti and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →