Crispy Swiss Potato Rösti with Onion and Sage is the kind of recipe that transforms simple ingredients into something extraordinary. This Swiss classic delivers a rustic yet elegant side dish, where golden shredded potatoes are pan-fried into crispy cakes, while sweet onion and fragrant sage add depth and aroma. Each bite is crunchy on the outside yet soft and flavorful at the center, making it irresistible alongside roasted meats, eggs, or even on its own with a dollop of sour cream.
Interestingly, rösti began as a traditional breakfast dish in Switzerland, especially popular among farmers. Over time, it became so beloved that it’s now enjoyed throughout the day, served everywhere from alpine lodges to modern restaurants.
Because it’s naturally simple, rösti adapts beautifully to many meals. Whether you’re preparing a comforting family dinner or an upscale brunch spread, this recipe guarantees crisp perfection every time. Easy, satisfying, and timeless—this is the Swiss side dish you’ll want to make on repeat.
Recipe Yield: 4 servings
INGREDIENTS
2 lb russet potatoes, peeled
1 small yellow onion, finely chopped
2 tbsp fresh sage, finely chopped
4 tbsp unsalted butter, divided
2 tbsp olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
INSTRUCTIONS
1. Prep the potatoes:
Grate the peeled potatoes using a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible. This ensures the rösti becomes extra crisp.
2. Sauté the aromatics:
In a skillet, melt 1 tbsp butter over medium heat. Add the chopped onion and sage, cooking for 3–4 minutes until softened and fragrant. Remove from pan and let cool slightly.
3. Combine the mixture:
Place the grated potatoes in a large bowl. Add the sautéed onion and sage, season with salt and pepper, and toss until well combined.
4. Shape and cook:
Heat 1 tbsp butter and 1 tbsp olive oil in the skillet over medium-high heat. Spoon potato mixture into the pan, pressing down with a spatula to form patties (about 4–5 inches wide). Cook for 5–6 minutes per side, until golden brown and crisp.
5. Finish and serve:
Repeat with remaining potato mixture, adding more butter and oil as needed. Serve hot, garnished with extra sage leaves or sour cream on the side.
Helpful Tips to Perfect This Recipe
- Squeeze Out Moisture Well: Removing excess liquid from the shredded potatoes is the key to golden, crisp edges instead of soggy patties.
- Cook Low and Slow: Resist turning too quickly—let the rösti develop a deep crust before flipping for the best texture.
- Choose the Right Pan: A heavy cast-iron or stainless-steel skillet distributes heat evenly, helping the potatoes brown beautifully.
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