Making rösti properly takes lots of butter, but produces a perfect partner for any grilled meat Use any large potatoes to make one of Switzerland’s great dishes.

Instead of butter you can use ghee, which is clarified butter sold in cans in Indian food shops. It produces good results, but is very expensive.

Clarifying your own butter is easy: put the butter in a heavy pan and melt over a low heat As it melts it will start to throw scum to the surface. Skim this off as it rises. After 10 or 15 minutes, particles will start to brown and rise. Skim again, then strain the liquid butter through a fine sieve or butter muslin (or a clean J-cloth).


  • 900g/2lb potatoes
  • 225g/8oz butter (or 170g/6oz ghee)
  • salt and pepper


  • large saucepan
  • colander
  • grater
  • bowl
  • 4 blini pans or one larger sauté pan with an ovenproof handle


Mise en Place

Pre-cook the potatoes: in a large pan of boiling salted water, simmer the potatoes in their skins until nearly done. Strain through a colander, then run cold water over them until they are cool enough to handle. Peel.

Preheat the oven to its highest setting • If using butter, clarify it as described above* Grate the potatoes coarsely into a bowl and pour over the butter. Season and mix. Pack the mixture well into the blini pans or sauté pan with the back of a spoon.


Bake in the oven, until brown and crisp on the top. Remove from the oven and serve by putting a plate on top of the pan, then inverting the pan while holding the plate.