One Potato, Two Potato Rösti

Potato Rösti

The humble potato is likely the most versatile food item on the planet. Most of the time potatoes play their part as a supporting actor alongside most proteins, be it a burger and fries, bangers and mash, ham and scalloped potatoes. Or even a side dish all its own, such as a potato salad, poutine, or hash. But every once in a long while we sit down to a meal, and despite how perfectly grilled, braised, or roasted a piece of protein might be, it’s that side potato dish that steals the show. One dish in particular is the potato Rösti.


A potato Rösti is a dish comprised of grated potato, fried in a skillet to golden perfection and contains, well, anything you want really. This recipe is a potato Rösti with cheese and bacon. And of course, how could you go wrong with cheese and bacon …you can’t.

Roast chicken dinners are quite common in my home. They seem like a lot of work if you’re not use to cooking them, but in actuality, a roast chicken dinner takes approximately one hour from start to finish. I usually cook them for Friday nights, but they also make a great Sunday dinner — the most likely day of the week everyone can sit down together. Very seldom do I cook the same potato dish when making a roast chicken. Sometimes I roast them, fry them, mash them …pretty much anything except for boiling them. My latest potato dish was the all mighty Rösti. Sadly, I wish I could tell you the chicken was amazing, but the truth is, I don’t remember the chicken. That Rösti however, was amazing. Easily my favorite potato dish EVER!

So the next time you’re rooting around for a different kind of potato dish to accompany any dinner, give the Rösti a try. And if you prefer, add something else other than bacon and/or cheese.


Potato Rösti with Cheese and Bacon

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 4 large potatoes
  • 50g butter
  • 200g bacon
  • 2 tsp smoked sea salt
  • 1 cup of Parmesan cheese
  • 1 cup of mature cheddar cheese
  • 1 tbsp chives
  • 1 tsp parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pepper

*This recipe requires cooling the potatoes overnight, so plan ahead.

1. In a large pot filled with water, add the potatoes and bring to a boil. Boil for 15-20 minutes. The potatoes shouldn’t be too soft. Drain and let cool. Place in refrigerator overnight.

2. Cook the bacon to a crispy consistency. Meanwhile, in a small saucepan, melt the butter and add the chives, parsley, garlic and onion powder, salt and pepper. Set aside.

rosti13. Peel and coarsely grate the potatoes in a large mixing bowl. Pour the butter mixture over the potatoes and toss well to coat. Crumble the bacon and add to the potatoes.

4. In a heated non-stick skillet, over medium heat, add a tsp of oil and then place a layer of potato to cover the surface of the pan. Sprinkle with both cheeses. Add another layer and repeat until you have 4 layers. Do not sprinkle cheese on the top layer. Let cook for 12-15 minutes.

rosti35. Using a plate or a pot lid, turn the Rösti out, then gently slide it back into the pan and cook for another 12-15 minutes.

rosti46. Sprinkle some cheese over the top and place under a broiler for a couple minutes until the cheese is golden. Remove from oven, cut into slices and serve hot.

*Recipe makes two large Röstis so you may want to use 2 pans at the same time, or cut the recipe in half.

A warm fluffy interior cradled by cheese and bacon.

A potato Rösti goes great with a lemon-garlic roast chicken.

…and of course roasted veggies cooked with the chicken.

6 thoughts on “One Potato, Two Potato Rösti

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