Rösti
- Vegetarian
- Low in lactose
- Gluten free
Derived from ingredients – check the package label.
Less suited for lunch, for dinner.
Four portions of crisp Swiss potato side dish; one portion is about 160 g.
4 servingsFinal yield 650 g
Ingredients
- 900 gPotatoes, flesh and skin, raw
- 22.5 gButter, without salt
- 4 gSalt, table
- 2,000 gBeverages, water, tap, drinking not counted – removed
Method
- Boil potatoes in their skins for 15 minutes at a gentle simmer so that the centres stay firm. Cool for 25 minutes, then coarsely grate them with the skins on.
- Melt 25 g butter in a 28 cm pan at 170 °C. Spread salted potatoes in a 2 cm layer and press into a cake.
- Fry for 10 minutes, cover with a plate and turn. Add the remaining 20 g butter around the edge and fry 10 minutes more until deeply golden.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 854.3 kcal
- Protein
- 18.6 g
- Fat
- 19.1 g
- Total carbohydrate (by difference)
- 157.4 g
- Total dietary fibre (USDA)
- 18.9 g
- Saturated fatty acids
- 11.6 g
- Sodium
- 1,606.8 mg
- Salt (sodium × 2.5)
- 4 g
Per serving
- Energy
- 213.6 kcal
- Protein
- 4.7 g
- Fat
- 4.8 g
- Total carbohydrate (by difference)
- 39.4 g
- Total dietary fibre (USDA)
- 4.7 g
- Saturated fatty acids
- 2.9 g
- Sodium
- 401.7 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 131.4 kcal
- Protein
- 2.9 g
- Fat
- 2.9 g
- Total carbohydrate (by difference)
- 24.2 g
- Total dietary fibre (USDA)
- 2.9 g
- Saturated fatty acids
- 1.8 g
- Sodium
- 247.2 mg
- Salt (sodium × 2.5)
- 0.62 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal