Reviewed: Feb. 9, 2012

2 things you must know about this recipe. First, Swiss food is meant to be rich - this is delicious, but definitely rich (at least with cheese on top). Second, I think it needs to be stressed that the potatoes should only be boiled ~15 mins (they cook further in the pan afterall) - I overcooked mine and though it was still tasty, it would have been better slightly less soft. I too cooked this without a lid and without the milk - it's meant to crisp up and brown on both sides. A great dish to experiment with! We fried up onions and mushrooms to go with ours.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mmacnab

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Jan. 12, 2012

This was very good.... I put potatoes in fridge for a couple of hours & achived the same great result.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bygrace73

Reviewed: May 19, 2011

Good thing I'm not Swiss...I took some liberties with the recipe. I used half red potatoes, half sweet potatoes (yams, really). I boiled the potatoes only four hours before I needed to cook them, so they didn't get their overnight 'rest' like they were supposed to (why do they need that rest, again?) I cooked them as directed, but didn't add the milk, and flipped it over and crusted the other side as well. It was super yummy, and before it was even gone my husband asked when I was making it again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: May 1, 2011

great recipe for extra potatoes. For easy flipping....plate's diameter should be larger then that of the pan's.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CECK317

Cooking Level: Expert

Living In: Toledo, Ohio, USA

Reviewed: Apr. 13, 2011

Great recipe, but, a little bleak on the additives that can be injected into the recipe as well. Also, this works best in a cast iron skillet.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHEFMS

Cooking Level: Professional

Home Town: Mobile, Alabama, USA

Reviewed: Apr. 10, 2011

I live in Swiss! I make this with creamed spinach, smoked bacon, and guyere cheeze added! Serve with a crusty bread and a glass of wine!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

graynewf

Cooking Level: Expert

Reviewed: Jan. 16, 2011

This was great for breakfast, I didn't add anything extra in the first time but its going to be a lot of fun playing around with different ingredients to add

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Nov. 22, 2010

Being a swiss person I just have to say something to this recipe.. It works perfectly without the milk, and do not cover it, or it will become soggy. Use a tiny bit of peanut oil or lard with the butter and fry it on medium heat. the trick with the plate does take a little practice but it is the easiest way to a real crispy, flat roeschti. Melt some more butter and oil/lard in before putting it back into the pan. Try covering it with (Raclette-) cheese (and 4 slices of tomato) and putting it in the oven for another 8-10 minutes on high heat... En Guete! =)

Was this review helpful? [ YES ]
127 users found this review helpful

Reviewer:

Meretism

Cooking Level: Expert

Living In: Basel, Basel, Switzerland

Reviewed: Nov. 8, 2010

Oh my goodness! I've been searching for a good roesti recipe since moving back from Switzerland where I enjoyed it at restaurants and from the supermarket! Who knew it could be so easy?! For this recipe I found it important to keep a lid on the frying pan..I did this and found that the potatoes got a lot softer because they boiled a little bit more from the excess steam...I also like to mix it up a little bit so one time I added a little bit of chopped onion and sauted it in the butter before adding the potato..yum yum! To flip the roesti I simply did what I do with omletes...I waited until a nice crust had developed on the bottom and I could move it around a little bit in the pan if I shook it...I then slid it gently onto a plate, flipped my frying pan over the roesti that was on the plate while holding the plate and turned the whole thing over while holding the bottom of the plate and the handle of the frying pan in one quick motion so that the top of the roesti was now on the bottom of the frying pan! Easy as can be! :) I also added some grated cheese to the top of it and stuck the lid back on while the bottom cooked - cheddar of course..mmm! That part definitely isn't Swiss..but I love cheddar..it's the best of both worlds! This has become a very popular and very asked about potato dish in our house!

Was this review helpful? [ YES ]
49 users found this review helpful

Reviewer:

thatcrazycanadian

Reviewed: Apr. 29, 2009

It's possible I overcooked the potatoes, so that could be why it just tasted like mashed potatoes to us. Not really sure, but it is a lot of effort for mashed potatoes. Good, and I like the crust, although it was difficult for me to flip on the plate--dindn't really work well for me. Not sure if that's something that takes practice or what. I may try again with less cooked potatoes and see if it ends up a little more like I imagined. Thanks for the recipe!

Was this review helpful? [ YES ]
10 users found this review helpful