Despite indications to the contrary on Loyd Grossman’s Sunday Morster-Bate, rösti is a potato dish... period... and the secret of this delicious but calorific Swiss treatment for potatoes is lots of clarified butter, that is butter which has been heated to extract the residual milk solids.


  • 1 kg/ 2 lb 2 oz floury potatoes
  • 170 g/ 6 oz clarified butter
  • salt and pepper


Preheat the oven to 220°C/425°F/ gas 7. Boil the potatoes in their skins for 15 minutes. Run them under cold water until they are cool enough to handle and then peel them.

Grate the potatoes coarsely into a bowl and pour over the clarified butter. Season with salt and pepper, then turn with a spoon to coat.

Pack the potato mixture into a 23-cm / 9-inch metal-handled frying pan or shallow ovenproof dish with curved sides. Bake until crisp and brown on top, about 25–30 minutes.

Remove from the oven, run a palette knife round the edge to loosen, invert a plate on top and turn upside down to turn out on the plate to serve.