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Potato rösti served with creamy mushroom ragout alongside a smoked salmon rösti wrap.

Potato Rösti Recipe (Swiss Roesti)

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.

Course: Main, Side Dish
Cuisine: European
Servings: 4
Author: Recipe adapted from Restaurant Brasserie Anker Bern

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

  1. Wash, peel, and grate the potatoes into fine strips using a box grater.
  2. Heat the extra virgin olive oil or butter in a non-stick frying pan with the salt.
  3. Add the grated potatoes and stir well to coat them evenly with the oil.
  4. Cook for a couple of minutes, then shape the mixture into a pancake. Don’t stir it anymore after this point.
  5. Cover and cook for 10 minutes on each side over medium heat.

  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

  1. Put the crushed garlic and extra virgin olive oil into a non-stick frying pan and cook over low heat for 1 minute.
  2. Add the sliced mushrooms, salt, and pepper, then cook until softened.
  3. Add the cream and let it simmer for a couple of minutes.
  4. Turn off the heat, add the chopped parsley if using, and serve over the Rösti.