Rösti is serious business throughout the German-speaking regions of Switzerland. Most people have strong opinions as to how to prepare this simple dish – what potato variety to use, using raw or precooked potatoes, what type of pan to use, and of course the fat. I’ve learned to keep my opinions to myself and just make the rösti the way I learned while working at a top Zürich restaurant.
I think the ideal rösti should be no thicker than 2-cm (about one inch), have a crispy crust and a light interior that is not soft like mashed potatoes.
Subscription Required For This Content
We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!
Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.
Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!