Rosemary potato rösti. Traditional recipe


Rösti is a classic potato-based dish, originally from Switzerland, where it is even sold in street stalls, as “fast food”. There are some recipes that add flour, but it is a heavier dish. The version of rosemary potato rösti, a traditional recipe, that I offer you today is lighter, and it is left with a golden and crunchy surface, and a juicy interior.

It is recommended for this recipe to use floury potatoes. To grate them you can use a mandoline or a homemade grater, it does not matter that they are not the same.

There are many variations of this dish, some include cheese. Experiment with adding your favorite ingredients, like mushrooms, peppers, etc.

Ingredients for 4 people.

A kilo of floury potatoes, a tablespoon of butter, virgin olive oil, salt and freshly ground pepper, a few sprigs of fresh rosemary or whatever other herb you have on hand, 7-8 cloves of garlic.


Preheat the oven to 200º. While it is heating, peel the potatoes and grate them very finely.

Heat a string of oil and the butter in a deep frying pan or container that can then be put in the oven. Add the grated potatoes, the crushed garlic, with its skin, and the rosemary, crumbled or chopped. Season with salt and pepper.

Stir over moderate heat for 10 minutes, or until the potatoes start to turn color. Spread the ingredients well, flattening the surface slightly. Go to the oven and cook at 200º for 20-25 minutes, or until the surface begins to brown.

Remove from the oven and press the surface with a kitchen paper, to remove excess fat. Go back to the oven and finish cooking another 25 minutes, or until it is golden brown on the outside and juicy on the inside.

Preparation time: 20 minutes.
Cooking time: 45-50 minutes.
Difficulty: Easy.


Serve this rosemary potato rösti, a traditional recipe, cut into pieces, as a light starter or appetizer.

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