Apr 4, 2014

Rosti (Swiss potato dish)

We are really not a potato family but then we are a potato family. That is, if I cooked potatoes every day or, let's say, every other day, I would always have willing takers.

And this potato dish is one the best and simplest. Bulbs are cooked the day before and then the next quickly heated through along with sautéed onions and prosciutto to make this big, fluffy and yummy pancake with a beautiful crust.

Preferably to be consumed hot/warm but my camera and I ate it just about cold. Non of us complained.

Recipe adapted from Giallo Zafferano
time: for potatoes (to cook and rest overnight) + 20 minutes

1 kg (2 lbs) potatoes
50 g (3 Tablespoons) butter, quantity divided
1 medium onion, chopped
2 slices prosciutto crudo (raw/smoked), chopped
3/4 teaspoon salt
black pepper to taste
8 black olives

Cook whole potatoes in unsalted water till almost done (skin should be intact and fork should feel a little resistance in the middle of the bulb), about 20 minutes. Drain and let them rest overnight in a cool place.

Next day, take the skin off and work potatoes through the grater with large eyes and into a medium bowl.

On a large skillet (I used non-stick type) melt half the butter on medium high. Add onions and sauté for 3-4 minutes. Add prosciutto and sauté more for another 3-4 minutes. Transfer grated potatoes onto the skillet, add salt, pepper and olives. Using a spatula, gently mix all the ingredients (1 minute). When done, using the same tool, press down the potato mix and let it cook for about 5-6 minutes. Take a peek of the bottom and check if you see any browning. If it's all pale, turn up the heat a notch.

Now, put a large plate on top of your rosti and flip the skillet upside down so your potatoes end up on the plate. Melt the rest of butter on the skillet. Slide your potato patty back from the plate onto the skillet and cook the other side for another 5-6 minutes. Your rosti is ready!

  • the recipe comes from my favorite Italian site;
  • olives were my idea and you can add just about anything you like to this dish...or you might want to keep it simple;
  • we devoured almost 1/4 pound of arugula with the rosti; no dressing...I don't remember using a fork either...


  1. This is such a delicious recipe especially if you have leftover potatoes which I always have!

  2. Bet it's nice and crunchy on the bottom! Looks great and a super idea to add proscuitto!

  3. So comforting and delicious! I love the addition of black olives.

  4. Mmm with the onion and prosciutto I bet this is so so good! And I always have potatoes on hand!

  5. Yum! Love this idea - this potato dish sounds so fragrant and delicious!

  6. Deliciosa y tentadora receta con papas en casa se consume mucha papa me encanta,abrazos

  7. I love potatoes :) Could live off potatoes every day haha....your rosti looks amazing! I think I tried making it once using a recipe from some cookbook, but it didn't turn out that great- I'll have to try this recipe instead, next time!

  8. One of my family's favourites!

  9. Hi Ela, this looks amazing! love this combination!

  10. That skillet of golden potatoes looks delicious :)

  11. I love the black and white photos, I need to experiment more with using black and white food photos, yours look great! Anything with potatoes is always popular in my house, we love them! Great recipe :)

  12. Now this looks like a wonderful way to start a morning. Gorgeous pictures my friend!

  13. LOL at the no fork. You're my kind of woman! This would be perfect for me because I'll put my hand up and say I'm a potato woman.

  14. Looks sensational with that golden crust, with the onions and salty prosciutto. The contrasting photos are lovely, too.

  15. The perfect comforting dish and we can just taste that layer of crispness from the pan!

  16. I always have too many potatoes and never know what to do with all of them. Thanks for the idea, this recipe looks great!

  17. Wow this looks really good! Super comforting! Love your site because I always see new recipes I've never heard of before!

  18. Delicious looking potato dish. I have had it a couple of times, glad to know how to make it now.