Total: 1 hr 10 min. | Active: 1 hr 10 min.
vegetarian, gluten-free
Nutritional value / people: 245 kcal
, Fat: 6 g
, Carbohydrate: 43 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cook the potatoes the day before

1 ½ kg waxy potatoes, washed thoroughly with skin left on
water, boiling


1 ½ tsp salt
clarified butter for frying
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How it's done

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Cook the potatoes the day before

Cook the potatoes (uncovered) in boiling water over a medium heat for approx. 25 mins. until just soft. Drain the potatoes, leave to cool, cover and keep in the fridge.


Peel the potatoes the day before, grate coarsely using a rösti grater, season with salt, mix. Heat the clarified butter in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., turning occasionally. Shape the rösti into a cake. Continue to cook the rösti over a medium heat for approx. 15 mins. until a golden crust forms. Place a large, flat plate over the pan. Tip the rösti out onto the plate. Add a little clarified butter to the pan, slide the rösti back into the pan with the uncooked side facing down, cook for a further 15 mins.

Good to know
Tip: The rösti can be kept warm for approx. 30 mins. in an oven preheated to 60°C. Use a wooden spoon to prop open the oven door slightly so that the crust remains crispy.


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