Rösti
Swiss potato dish
title: "Rösti" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["breakfast-dishes", "culinary-heritage-of-switzerland", "culture-of-the-canton-of-bern", "fried-foods", "liechtenstein-cuisine", "national-dishes", "palauan-cuisine", "potato-pancakes", "swiss-cuisine", "vegetarian-cuisine"] description: "Swiss potato dish" topic_path: "geography/switzerland" source: "https://en.wikipedia.org/wiki/Rösti" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Swiss potato dish ::
::data[format=table title="Infobox prepared food"]
| Field | Value |
|---|---|
| name | Rösti |
| image | Roesti.jpg |
| image_size | 250px |
| caption | A plate of rösti with a parsley garnish |
| country | Switzerland |
| region | Canton of Bern |
| type | Side dish |
| main_ingredient | Potatoes, butter or other fat |
| :: |
| name = Rösti | image = Roesti.jpg | image_size = 250px | caption = A plate of rösti with a parsley garnish | alternate_name = | country = Switzerland | region = Canton of Bern | creator = | course = | type = Side dish | served = | main_ingredient = Potatoes, butter or other fat | variations = | calories = | other =
Rösti or rööschti () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern and in parts of the canton of Fribourg, but is now eaten all over Switzerland and around the world. The French name röstis bernois directly refers to the dish's origins.
Many Swiss people consider rösti to be a national dish. Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is commonly available in Swiss restaurants, as a replacement for the standard side dish of a given meal.
Preparation
Rösti dishes are made with coarsely grated potato, either parboiled or raw. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Depending on the frying technique, oil, butter, cheese, or another fat may be added (and usually salt and pepper). The grated potatoes are shaped into rounds or patties, usually measuring between 3 and in diameter and 1 and thick.
Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch.
File:Küchenreibe 02 (fcm).jpg|Grating potatoes File:Rösti mit Pfannenwender.jpg|Cooking File:Rösti in der Pfanne.jpg|Cooking File:Rösti wenden mithilfe eines Tellers.jpg|Serving
Cultural significance
In Swiss popular cultural ethos, rösti are predominantly eaten in German-speaking regions, although they can be found easily elsewhere in the country. Rösti dishes are portrayed as a stereotypical part of the Swiss-Germanic culture, as opposed to Latin culture. The geographic border separating the French and German-speaking parts of the country is therefore commonly referred to as the Röstigraben: literally the 'rösti ditch'.
Classic {{Lang|de|rösti}} dishes
File:Röstibraten with eggs and green sauce.jpg|Rösti topped with eggs File:Rösti mit Bratwurst.jpg|Rösti with veal sausage and onion sauce File:Zürcher Geschnetzeltes at Zur rote Buech.jpg|Rösti with Zürcher Geschnetzeltes
References
References
- (13 October 2011). "How to cook the perfect rösti". [[The Guardian]].
- "Saucisse de Saint-Gall: régal de bout en bout". [[Betty Bossi]].
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