This rösti is a crispy potato cake topped with lightly dressed arugula and shredded Gruyère — simple ingredients that come together in about 45 minutes. The individual rounds reheat surprisingly well, which makes this one of those recipes worth doubling on a Sunday. It works as a weekday lunch, a brunch side, or a light dinner alongside a fried or poached egg.
The short version of why this works
Two things determine whether rösti turns out crispy or soggy. First, rinsing the grated potatoes removes surface starch, and then squeezing them completely dry in a towel removes the water — skip either step and you get a steamed, pale disc instead of a golden crust. Second, patience with the heat matters: medium heat gives the outside time to form a proper crust before the inside overcooks. Rushing it on high heat burns the outside while leaving the center raw and dense. Get those two things right and the rest takes care of itself.
Mistakes to avoid
- Making the rounds too thick. If you pile in too much potato, the center stays raw by the time the outside is golden. Keep each disc to about half an inch thick — they cook through evenly and stay easier to flip.
- Crowding the pan. Too many rounds at once drops the pan temperature and causes steaming instead of frying. Cook in batches and give each rösti room.
- Flipping too early. If the rösti sticks when you try to flip, it isn’t ready. A properly crisped bottom releases cleanly. Give it another minute and try again rather than forcing it.
- Dressing the salad too far ahead. The vinaigrette wilts arugula fast. Toss the greens right before you plate — not while the rösti are still cooking.
- Letting the pan go dry between batches. Add a small knob of butter before each new batch, not just at the start. A dry pan scorches the potatoes instead of crisping them.
Shopping notes
Yukon Golds are the right call here — they have enough moisture to hold together without falling apart, and their natural butteriness comes through in the finished rösti. Russets work but tend to be drier and can crumble more at the edges. For the Gruyère, buy a block and grate it yourself on the large holes; pre-shredded Gruyère is often coated with anti-caking agents that dull the flavor. If Gruyère is out of reach or over budget, Comté is the closest swap. Aged Emmental also works. Skip the fancy heirloom tomatoes if they’re not in season — a handful of standard cherry tomatoes does the job just as well.
Keeping and reheating
Cooked rösti rounds keep well in the fridge for up to 3 days in an airtight container — store them without the salad or dressing. To reheat, put them directly in a dry non-stick skillet over medium heat for 3 to 4 minutes per side; they crisp back up almost as well as fresh. The oven also works: 400°F on a wire rack set over a baking sheet for about 10 minutes. Avoid the microwave — it makes them soft and a little gummy. For longer storage, freeze the cooked rounds in a single layer, then transfer to a freezer bag; they keep for up to 6 weeks. Reheat straight from frozen in the oven at 400°F for 15 minutes, flipping once. Make the dressing fresh each time — it takes 2 minutes and the vinaigrette doesn’t store well once it’s been tossed with greens.
Swiss Rösti Salad with Gruyère
Equipment
- Box grater or food processor with grating attachment
- Non-stick skillet or heavy-bottomed frying pan
- Mixing bowls
- Salad Spinner
Ingredients
For the Rösti:
- 2 lbs Yukon Gold potatoes peeled and grated, preferably organic
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp unsalted butter plus more as needed
For the Salad:
- 4 cups baby arugula or mixed spring greens washed and dried
- 1 cup heirloom cherry tomatoes halved
- ½ cup gruyère cheese shredded on large holes for rich texture
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
Instructions
- Begin by rinsing the grated potatoes under cold water to remove excess starch. Squeeze dry with a clean tea towel or cheesecloth. This is crucial for crispier rösti.
- In a large bowl, season the grated potatoes with kosher salt and freshly ground black pepper. Mix well.
- Heat 1 tablespoon of butter in the skillet over medium heat (350°F / 175°C). Place a handful of potatoes in the pan and flatten with a spatula into small discs, about 4 inches wide. Cook for 5-6 minutes per side until golden and crisp. Repeat with remaining potatoes, adding more butter as needed. Transfer cooked rösti to paper towels and keep warm in a low oven (200°F / 90°C).
- In a mixing bowl, combine olive oil, white wine vinegar, and Dijon mustard. Whisk until emulsified. Season to taste with salt and pepper.
- Toss the salad greens and cherry tomatoes in the dressing right before serving so the leaves stay crisp.
- Plate the rösti rounds slightly overlapping. Top with the mixed greens, scatter Gruyère over the top, and serve immediately.
Notes
- For a smoky variation, add 2 slices of finely chopped smoked bacon to the potato mixture before cooking the rösti.
- To make this dish vegetarian-friendly, ensure the Gruyère cheese you’re using is made without animal rennet.
- Substitute with Comté if Gruyère is unavailable—it offers a similarly nutty profile.
Nutrition
Common questions
Can I make the rösti ahead of time for a gathering?
Yes — rösti are one of the better make-ahead potato dishes because they reheat well in a skillet or oven. Cook them fully, cool completely, and refrigerate for up to 3 days; reheat in a dry skillet over medium heat until crispy again, then assemble the salad fresh right before serving.
Do I have to use Yukon Gold potatoes, or will any potato work?
Yukon Golds are the best choice because they hold together well and have a naturally creamy flavor. Russets are drier and can make the edges crumble, though they still produce a crispy result — just handle them a bit more gently when flipping.
My rösti keeps falling apart in the pan. What am I doing wrong?
The most common cause is not squeezing the potatoes dry enough — excess moisture prevents the shreds from binding. Press them hard in a clean towel until no more liquid comes out, and make sure you’re flattening each round firmly with the spatula before leaving it to cook undisturbed.
Can I make this into one large rösti instead of individual rounds?
You can, but it’s harder to flip cleanly and takes longer to cook through — closer to 10 to 12 minutes per side. A large rösti also doesn’t reheat as evenly as individual rounds, so if you’re planning to make it ahead, the smaller portions are the more practical option.
More recipes to try
- Gourmet Avocado Toast with Poached Egg
- Sweet and Tangy Grape Chicken Salad
- Caramelized Brussels Sprouts with Balsamic Glaze and Crispy Shallots
- Authentic Roman Carbonara
