Crispy Potato Rösti with mushroom ragout makes such a cosy and hearty meal. Fresh from the pan with those golden, crunchy edges always tastes best.
When I first made Rösti, also known as Roesti, I was so happy with the result. I had eaten my fair share in Switzerland over the years and always loved them, but I had never actually made my own. I always thought they were difficult to prepare at home, but I was completely wrong.
I first made them for a Daring Cooks challenge centred around patties and different cooking methods. I had plenty of ideas about what to make, but this was the dish I kept coming back to.
Traditional Swiss Rösti are made with only a few simple ingredients. All you need are potatoes, salt, and extra virgin olive oil or butter. No eggs are required because the potato starch naturally helps hold everything together.
For this recipe, I made 2 versions. One is thicker and served with a creamy mushroom ragout for a quick vegetarian meal. The other is thinner and used as a wrap filled with cream cheese and smoked salmon.
The most important thing is not soaking the grated potatoes in water. The starch is the secret behind keeping everything together while cooking, acting as the natural binder in the recipe.
Both turned out really well. They can be served as a main dish, a side dish, or even for a hearty breakfast or brunch with poached eggs on top. There are so many ways to enjoy them.
Why We Love Swiss Roesti
- Leftover slices reheat surprisingly well in a frying pan the next day.
- Creamy mushrooms spooned over crisp potatoes create a great contrast in texture.
- Thin rösti wraps make a refreshing alternative to sandwiches for lunch.
Key Ingredients for Potato Röesti
Potatoes
Potatoes give the rösti its crisp outside and tender centre. Starchy varieties such as Russet potatoes or Sebago work particularly well because their starch helps hold the röesti together naturally during cooking.
Mushrooms
Button mushrooms give the ragout a soft texture and gentle earthy flavour, while porcini mushrooms add a deeper and richer mushroom taste. Choose firm mushrooms with a smooth surface for the best texture once cooked. Fresh, frozen, or soaked dried porcini all work well in this recipe.
Cream
Cream creates a smooth sauce that coats the mushrooms evenly. Cooking cream or heavy cream both work well because they hold their texture during simmering.
Parsley
Adds freshness and colour to the final dish. Flat-leaf parsley is usually preferred because it has a cleaner flavour and softer texture.
Find the complete list with measurements in the recipe card below.
How to Make Potato Rösti
For the Potato Rösti
Step 1: Wash, peel, and grate the potatoes into fine strips using a box grater.
Step 2: Heat the extra virgin olive oil or butter in a non-stick frying pan with the salt.
Step 3: Add the grated potatoes and stir well to coat them evenly with the oil.
Step 4: Cook for a couple of minutes, then shape the mixture into a pancake. Don’t stir it anymore after this point.
Step 5: Cover and cook for 10 minutes on each side over medium heat.
Step 6: Uncover, increase the heat, and cook for another 3 minutes on each side, or until golden and crisp.
Note: The cooking time will vary depending on the thickness and size of the Rösti.
For the Mushroom Ragout
Step 1: Put the crushed garlic and extra virgin olive oil into a non-stick frying pan and cook over low heat for 1 minute.
Step 2: Add the sliced mushrooms, salt, and pepper, then cook until softened.
Step 3: Add the cream and let it simmer for a couple of minutes.
Step 4: Turn off the heat, add the chopped parsley if using, and serve over the Rösti.
Frequently Asked Questions
Starchy potatoes work best for rösti because they crisp nicely and hold together more easily during cooking. Russet, Sebago, and Yukon Gold are all good choices, though waxy potatoes can also be used for a slightly firmer texture.
Yes. You can replace the cream with crème fraîche, mascarpone, or even a splash of vegetable stock for a lighter sauce.
Keep the grated potatoes dry and avoid soaking them in water because the starch helps bind the rösti naturally. Let the rösti cook until a golden crust forms before flipping to prevent it from falling apart.
The bottom should look golden and hold together firmly when gently shaken in the pan. If the potatoes still move apart easily, give the rösti a few more minutes to cook.
Extra Help from the Kitchen
Use a Cast Iron or Heavy-Based Pan – Choose a heavy pan to keep the heat steady while cooking. A stable temperature gives the rösti a more even colour and texture through the centre.
Squeeze Excess Moisture Only if Needed – Check the grated potatoes before adding them to the pan. If they contain excess water, lightly squeeze out some liquid with your hands or a clean tea towel for better crisping.
Let the Rösti Rest Briefly Before Slicing – Leave the cooked rösti on a board or plate for 1 to 2 minutes before cutting. A short resting time helps it hold its shape more neatly.
Cook the Mushrooms in a Single Layer – Spread the mushrooms evenly across the pan instead of piling them on top of each other. Extra space in the pan gives the mushrooms a firmer texture as they cook.
Add Cream After the Mushrooms Have Reduced – Cook the mushrooms until most of their moisture has evaporated before pouring in the cream. Less liquid in the pan keeps the sauce smooth instead of watery.
Variations and Twists
Add Smoked Salmon and Dill – Spread cream cheese over the rösti, then top with smoked salmon and fresh dill for a lighter brunch-style option.
Mix in Gruyère Cheese – Add grated Gruyère to the potatoes before cooking for a richer flavour and a slightly softer centre.
Use Different Cooking Fats – Replace the olive oil or butter with duck fat, bacon fat, or lard for a richer flavour and a crisper finish.
Make Smaller Individual Rösti – Divide the grated potatoes into smaller portions and cook them like mini potato cakes for appetisers or easier serving.
Favourite Ways to Serve Rösti
Smoked Salmon Rösti Wrap – Spread cream cheese over a thin rösti, layer smoked salmon on top, then roll it up and secure it with the stem of a spring onion. This works particularly well for brunch, light lunches, or entertaining.
Fried Egg Rösti – Top crispy rösti with fried eggs and freshly chopped herbs for a simple breakfast or brunch. Runny yolks pair especially well with the crisp potato edges.
Schnitzel and Rösti – Serve rösti alongside schnitzels and a fresh green salad for a more filling meal. The crisp potatoes work very well with breaded meats.
Sausage and Mustard Rösti – Pair rösti with grilled sausages and wholegrain mustard for an easy comfort-style dinner. Caramelised onions also work very well here.
Sour Cream and Chives Rösti – Add sour cream and freshly chopped chives over hot rösti before serving. This combination gives the potatoes a fresher and creamier finish.
Poached Egg and Spinach Rösti – Top rösti with sautéed spinach and poached eggs for a brunch-style meal with plenty of texture and richness.
Storage and Shelf Life
Store leftover rösti in an airtight container in the fridge for up to 3 days. Keep the mushroom ragout refrigerated separately and use it within 2 days. Once fully cooled, the rösti can also be frozen for up to 2 months.
Thaw overnight in the fridge before reheating, or reheat directly from frozen over low heat. Warm the rösti in a frying pan with a small amount of olive oil until heated through and crisp again.
Avoid reheating in the microwave because the potatoes lose their crisp texture.
More Potato and Mushroom Recipes
- Buttered Potatoes
- Gattò di Patate
- Porcini, Speck and Potato Savoury Pie
- Porcini Risotto
- Pappardelle with Porcini Mushrooms
Potato Rösti Recipe (Swiss Roesti)
Equipment
Ingredients
For the Potato Rösti
- 1 kg – 2 lbs potatoes
- ¾ tablespoon – 1 tablespoon salt
- 3 tablespoon – 4 tablespoon extra virgin olive oil or butter
For the Mushroom Ragout
- 350 g – 12.25 oz button mushrooms – cleaned and sliced
- 150 g – 5.25 oz porcini mushrooms – cleaned and sliced, fresh or frozen
- 2 garlic cloves – crushed
- 2 tablespoon extra virgin olive oil
- 1 tablespoon parsley – finely chopped, optional
- 150 ml – 5 fl oz cooking cream or heavy cream
- salt and pepper to taste
Instructions
For the Potato Rösti
- Wash, peel, and grate the potatoes into fine strips using a box grater.
- Heat the extra virgin olive oil or butter in a non-stick frying pan with the salt.
- Add the grated potatoes and stir well to coat them evenly with the oil.
- Cook for a couple of minutes, then shape the mixture into a pancake. Don’t stir it anymore after this point.
- Cover and cook for 10 minutes on each side over medium heat.
- Uncover, increase the heat, and cook for another 3 minutes on each side, or until golden and crisp.Note: The cooking time will vary depending on the thickness and size of the Rösti.
For the Mushroom Ragout
- Put the crushed garlic and extra virgin olive oil into a non-stick frying pan and cook over low heat for 1 minute.
- Add the sliced mushrooms, salt, and pepper, then cook until softened.
- Add the cream and let it simmer for a couple of minutes.
- Turn off the heat, add the chopped parsley if using, and serve over the Rösti.
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