A beloved dish from Swiss cuisine, Rösti is a rustic potato cake that’s crispy on the outside, tender on the inside, and wonderfully simple in preparation. Infused with the earthy aroma of fresh thyme, this version adds a subtle herbal twist to the classic, creating a golden, savory dish perfect as a side or a stand-alone vegetarian meal.

Why You’ll Love This Recipe

Crispy Swiss Rösti with Thyme delivers incredible flavor and texture with minimal ingredients. The technique of parboiling and grating the potatoes ensures the interior stays soft while the exterior turns golden and crunchy. The addition of fresh thyme elevates its simplicity without complicating the method. It’s a versatile recipe, great for breakfast, brunch, or dinner, and pairs beautifully with everything from eggs to roasted meats.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 lbs waxy potatoes (Yukon Gold or fingerling), peeled
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Directions

Parboil the potatoes:
Place whole peeled potatoes in a pot of salted water. Bring to a boil and cook for 10 minutes. Drain and allow them to cool completely. For best results, refrigerate overnight before grating.
Grate the potatoes:
Once the potatoes are fully cooled, grate them using the large holes of a box grater. Avoid overmixing to keep the shreds intact.
Season:
Gently toss the grated potatoes with salt, pepper, and thyme in a large mixing bowl.
Pan-fry the rösti:
In a non-stick or cast iron 10-inch skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the grated potato mixture and spread it evenly, pressing down gently with a spatula to form a compact layer.
Cook until crisp:
Cook uncovered for 10–12 minutes, or until the bottom is golden brown and crisp. Shake the pan occasionally to prevent sticking.
Flip the rösti:
Carefully place a plate over the pan and invert the rösti onto the plate. Add the remaining tablespoon of butter to the skillet. Slide the rösti back into the pan, uncooked side down.
Cook second side:
Cook for another 10–12 minutes until the bottom is crisp and golden.
Serve:
Slide the rösti onto a serving plate or board. Garnish with extra thyme and cut into wedges. Serve warm.

Servings and timing

This recipe serves 4–6 people as a side or 2–3 people as a main.
Prep time: 15 minutes (plus cooling time)
Cook time: 25 minutes
Total time: 40 minutes (not including overnight chilling)

Variations

Cheese Rösti: Add 1/2 cup grated Gruyère or Swiss cheese to the potato mixture for a richer flavor.
Onion Rösti: Mix in finely chopped sautéed onions for an extra savory layer.
Herb mix: Combine thyme with rosemary, chives, or parsley for added aroma.
Mini rösti: Form individual rounds for easier flipping and serving at brunch or parties.
Vegan option: Use plant-based butter or oil only.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Reheat in a skillet over medium heat until crispy, or in the oven at 350°F (175°C) for 10–15 minutes.

Freeze: Rösti can be frozen, though texture may soften slightly. Freeze in portions and reheat directly in a skillet.

FAQs

What are the best potatoes for Rösti?

Waxy varieties like Yukon Gold or fingerling potatoes are ideal because they hold their shape and offer a creamy texture inside.

Do I have to parboil the potatoes?

Parboiling ensures a tender interior while allowing the outside to crisp. Raw potatoes can be used, but the result will be firmer and may cook unevenly.

Can I make this ahead of time?

Yes. You can parboil and grate the potatoes a day ahead. You can also cook the rösti, then reheat it in the oven before serving.

Can I add other vegetables?

Yes. Grated zucchini, carrots, or parsnips can be added in small amounts. Be sure to squeeze out excess moisture.

How do I flip the rösti safely?

Use a large plate to cover the skillet, flip the skillet upside down onto the plate, then slide the rösti back into the skillet. Work carefully and wear oven mitts if needed.

Can I bake the rösti instead?

Yes. Press the potato mixture into a greased oven-safe dish and bake at 400°F (200°C) for 30–35 minutes until golden and crisp.

Is rösti the same as hash browns?

They’re similar in concept, but rösti is traditionally thicker, pan-cooked as one large cake, and uses pre-cooked potatoes, giving it a different texture.

What can I serve with rösti?

It pairs well with poached eggs, smoked salmon, grilled sausages, sour cream, or even as a base for sautéed mushrooms or greens.

Can I use dried thyme?

Yes. Use half the amount of dried thyme in place of fresh for a similar flavor.

How do I keep the rösti from falling apart?

Press the potatoes down firmly and avoid flipping too early. Let the first side develop a firm, golden crust before turning.

Conclusion

Crispy Swiss Rösti with Thyme is a delightful dish that combines humble ingredients with classic technique to create a flavorful, comforting result. Whether served alongside eggs at breakfast, meats at dinner, or on its own with a dollop of sour cream, this recipe offers rustic satisfaction with every bite. Simple to make and endlessly versatile, rösti is a staple worth mastering in any kitchen.