Potato rosti is a Swiss recipe and it can be prepared both as a tasty appetizer and as a second dish. Ingredients such as bacon, onions or various cheeses are often added to the original recipe. The original ingredient is potatoes, which can be used both raw and boiled, and then grated and reassembled like pancakes.

Clean and peel the potatoes (1) and grate them in a bowl (2). Add the potato starch, salt, pepper and Parmesan cheese (3).

Amalgamate the mixture (4) and form pancakes compacting them with your hands (5). Cook them in a non-stick pan with a little oil, already boiling, for about 6 minutes per side (6) until they are golden brown.

Stuff the rosti with speck and stringy sweet cheese (7), close them with another pancake (8) and bake them in a preheated oven for 4/5 minutes to melt the cheese. Serve the potato rosti hot.


If the rosti mixture is too hard, add 30 grams of butter or a tablespoon of oil.

Use new potatoes, not watery ones, to prevent them from releasing too much liquid during cooking. Use the boiled potatoes to have softer rosti but the important thing is not to blend and chop the potatoes because the result would be completely different. If, on the other hand, you want to give the rosti a theatrical touch, try using a pastry cutter to give it a more defined shape.


Originally, the rosti was the farmer's breakfast in German-speaking Switzerland and the term indicates, in the Berne dialect, any dish that is roasted. However, today potato rosti is present in many variations, even with the addition of vegetables or eggs, and it is a dish that, in Switzerland, is often served with salmon or with some pumpkin.