The Recipe · No.772 · Rösti

Rösti, and Where to Source It

Parboil the potatoes a day ahead and grate them cold. Raw shreds bleed wet starch and go gummy in the middle; chilled par-cooked potato fries into separate, crisp strands.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook20 min
Makes2 servings
CuisineSwiss
Cook it with
Stovetop
Can you make Rösti in an air fryer? — Not really

Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.

Part One
The Ingredients — and where to get them
Yukon Gold potatoes
Parboiled whole with skins, then chilled overnight. A waxy-to-medium potato holds its shred.
4 large
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Butter
The frying fat and the flavor; clarified butter browns cleanest. A cultured butter is best.
4 tbsp
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Salt
Seasoned through the shreds as it cooks. A fine sea salt works well.
1/2 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Grate coldPeel the chilled parboiled potatoes and grate them coarsely.
  2. Start the cakeMelt half the butter, add the shreds, season, and press into a flat round.
  3. Crisp one sideCook over medium heat until the base is deep gold, about 10 min.
  4. Flip and finishSlide onto a plate, invert back into the pan with more butter, and crisp the other side.
Part Three
The Toolkit

Nonstick skillet · Box grater · Flat plate

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