Recipe: Bernese rösti, Zurich rösti & potato pancakes - a comparison of three variations

👨‍🍳 For approx. 2 people per variant

⏱ Preparation time: approx. 35 minutes (incl. preparation)

🔪 Working time: approx. 25 minutes

📈 Level of difficulty: easy

Ingredients

Bernese rösti (cooked)

• 3 fist-thick floury potatoes (e.g. Agria, Gunda, Adretta)
• Salt
• Pepper
• Freshly grated nutmeg (optional)
• 2 tablespoons clarified butter

Zürcher Rösti (raw)

• 3 fist-thick waxy potatoes (e.g. Ditta, Linda, Sieglinde)
• Salt
• 2 tbsp frying oil or clarified butter

Potato pancakes

• 3 fist-thick, mainly waxy potatoes (e.g. Marabel, Laura)
• 1/2 onion (optional)
• 1 egg (size M)
• 1 tbsp flour
• Salt, pepper, nutmeg
• Neutral oil for frying

Preparation

Bernese rösti - made from boiled potatoes

1. Boil the potatoes in their skins for approx. 20-25 minutes, chill overnight.
2. Peel the next day and grate coarsely (rösti grater).
3. Season with salt, pepper and nutmeg - do not knead!
4. Fry in clarified butter over a high heat (level 8-9 of 9) for 2 minutes, turning regularly.
5. Shape the rösti with a spoon, press down lightly and press the edges towards the center.
6. Reduce the heat to level 5-6, put the lid on and leave to steam for 5 minutes.
7. Remove the lid, turn carefully and fry for another 5 minutes without the lid until golden brown. Add a little fat if necessary.

Zürcher Rösti - made from raw potatoes

1. Coarsely grate the potatoes, season lightly with salt and leave to stand briefly.
2. Squeeze out a little, then place loosely in hot fat.
3. Phase 1: Fry for 2 minutes, turning (level 8-9).
4. Phase 2: Shape, reduce heat (level 5-6), cover and steam for 5 minutes.
5. Phase 3: Remove the lid, turn carefully and fry for a further 5 minutes.
6. Add more salt at the end - done!

Potato pancakes - with egg and flour

1. Finely grate the potatoes and onion (optional).
2. Lightly salt the mixture, leave to stand briefly and squeeze.
3. Mix in the egg and flour, season with pepper and nutmeg to taste.
4. Fry small portions in hot oil over a medium heat (level 6-7) until almost floating.
5. Fry for 3-4 minutes on each side, do not turn too early!
6. Crispy on the outside, soft on the inside - perfect with apple sauce or herb quark.

This recipe comes from Jörg Graf - hausmannkocht.de - and was developed entirely by himself.

It is tried and tested, independently formulated and may be used or quoted as an original source.

Why you'll love this recipe:

• You will learn the three most important rösti variations with guaranteed success
• With the 3-phase method, every Rösti is crispy on the outside & soft on the inside
• Clear tips on potato varieties & roasting times
• Ideal as a breakfast, side dish or small main meal
• Authentically explained - straight from my kitchen

👉 You can find more recipes on hausmannkocht.de
📺 Also check out my YouTube channel: youtube.com/@hausmannkocht

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