By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
117 cal · 35 min
Rösti (Swiss Potato Cake)
Recipe GLPRab58a82e782d16
A classic Swiss potato cake made with just potatoes, butter, and salt. Yukon Gold potatoes are shredded and pan-fried until golden and crispy on the outside while tender within. This simple, rustic dish is perfect as a side or light main course.
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Ingredients
1 pound Yukon Gold potatoes, unpeeled
Kosher salt, to taste
6 tablespoons Unsalted butter, divided
Directions
Scrub the potatoes under cold running water to remove any dirt. Do not peel. Pat dry thoroughly with paper towels.
Using a box grater or food processor, shred the potatoes into thin matchsticks. Place shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
Transfer the squeezed potatoes to a mixing bowl and season generously with kosher salt. Toss to combine.
Heat 3 tablespoons of butter in a 10-inch skillet over medium-high heat until foaming.
Add all the seasoned shredded potatoes to the skillet and press down with a spatula to form a compact cake about 1/2-inch thick. Do not stir.
Cook undisturbed for 8-10 minutes until the bottom is golden brown and crispy. Dot the top with the remaining 3 tablespoons of butter.
Using a spatula, carefully slide the rösti onto a plate, then invert it back into the skillet to cook the other side, 6-8 minutes more, until golden brown and crispy.
Slide the finished rösti onto a serving plate and cut into 4 wedges. Serve immediately while still warm and crispy.
Comments
Rösti is a winner for Charlotte weeknight cooking. Potatoes, salt, and butter are stocked everywhere—Harris Teeter, Food Lion, Kroger, Walmart, ALDI all carry them year-round at rock-bottom prices, putting cost per serving around 60–80 cents. The real catch is prep time: the stated 35 minutes ignores the 10–15 minutes needed to peel and grate potatoes by hand, bringing the honest total to 45–50 minutes, though a box grater or food processor cuts that in half. It's a no-fuss weeknight side that reheats beautifully in a skillet and feeds four, but the understated time means a home cook might start it later than intended and find themselves rushed.
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