Don't miss another issue…      Subscribe

Roesti (Swiss-Style Potato Cake)

62c89021ace8b65851a9 550

An easy way to use up your potatoes and to make something delicious.













Trans-fat Free, Good source of fiber, Low Sodium


793.8 g potatoes
86.7 ml/g butter
lard or bacon fat
23 ml water
or milk


The potatoes should be boiled in their jackets the day before.

These should be waxy potatoes of the potato-salad kind.

The next day, peel them and grate them on the coarsest blade of the grater.

Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly.

When they have soaked up the butter or whatever, add more.

Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top.

Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish.

Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes.

The potatoes must stick together, but not to the bottom of the pan.

When cooked, turn the cake out onto a plate, bottom side up, and serve.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 32148% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 131mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 11% Vitamin C 25%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed