This potato rösti with caramelised onions adds a rich, sweet flavour to the classic Swiss dish. Enjoy it as a crispy potato side, or serve it with a fried egg and crispy bacon for a comforting supper.
Ingredients Needed
- 4 tbsp olive oil
- 2 medium onions, halved and thinly sliced lengthways
- 1.35kg (3lb) smooth potatoes (such as Desirée), peeled
- Salt and freshly ground black pepper
- 25g (scant 1oz) butter, plus an extra 15g (½oz) knob
How To Make Mary Berry Potato Rösti with Onion
- Caramelise the onions: Heat 2 tablespoons of olive oil in a large non-stick frying pan (26cm). Add the onions and cook over medium heat for 15–20 minutes, stirring occasionally, until they are soft, golden, and caramelised. Set aside.
- Prepare the potatoes: Coarsely grate the peeled potatoes. Wrap half in a clean tea towel and squeeze out as much moisture as possible. Transfer to a large bowl and repeat with the remaining grated potatoes. Stir in the caramelised onions, season with salt and pepper, and mix well.
- Cook the rösti: Heat 1 tablespoon of olive oil and 25g of butter in the same frying pan. Once the butter melts, add the potato mixture, spreading it out evenly and pressing it down firmly. Dot the top with the remaining 15g of butter. Cook over medium heat for 18–20 minutes until the bottom is golden and crisp.
- Flip the rösti: Place a large plate over the pan and carefully turn the rösti onto it. Add the remaining 1 tablespoon of oil to the pan, then slide the rösti back in. Tuck in the edges using a knife and cook for another 10 minutes until the other side is golden and the potatoes are cooked through.
- Serve: Remove from the heat and let the rösti rest for 2 minutes before sliding it onto a plate or board. Cut into 8 wedges and serve hot.
Recipe Tips
- Grate coarsely: Use the coarse side of a box grater to avoid releasing too much starch, which can affect the texture.
- Remove moisture: Squeezing out excess water from the grated potatoes helps make the rösti crispy rather than soggy.
- Press down firmly: Flattening the rösti in the pan ensures an even, crispy crust.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the rösti cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in portions, wrapped in cling film or in freezer-safe containers, for up to 3 months. Defrost in the fridge overnight before reheating.
Reheating: Warm in a frying pan over low heat for a few minutes on each side until crispy again.
Try More Recipes:
- French Buttered Potatoes
- Mary Berry Posh Jacket Potatoes
- Mary Berry Garlic Potatoes
- Mary Berry Mini Dauphinoise Potatoes
Mary Berry Potato Rösti With Onion
Course: Side DishesCuisine: BritishDifficulty: Easy6
servings15
minutes30
minutes290
kcalThis potato rösti with caramelised onions adds a rich, sweet flavour to the classic Swiss dish. Enjoy it as a crispy potato side, or serve it with a fried egg and crispy bacon for a comforting supper.
Ingredients
4 tbsp olive oil
2 medium onions, halved and thinly sliced lengthways
1.35kg (3lb) smooth potatoes (such as Desirée), peeled
Salt and freshly ground black pepper
25g (scant 1oz) butter, plus an extra 15g (½oz) knob
Directions
- Caramelise the onions: Heat 2 tablespoons of olive oil in a large non-stick frying pan (26cm). Add the onions and cook over medium heat for 15–20 minutes, stirring occasionally, until they are soft, golden, and caramelised. Set aside.
- Prepare the potatoes: Coarsely grate the peeled potatoes. Wrap half in a clean tea towel and squeeze out as much moisture as possible. Transfer to a large bowl and repeat with the remaining grated potatoes. Stir in the caramelised onions, season with salt and pepper, and mix well.
- Cook the rösti: Heat 1 tablespoon of olive oil and 25g of butter in the same frying pan. Once the butter melts, add the potato mixture, spreading it out evenly and pressing it down firmly. Dot the top with the remaining 15g of butter. Cook over medium heat for 18–20 minutes until the bottom is golden and crisp.
- Flip the rösti: Place a large plate over the pan and carefully turn the rösti onto it. Add the remaining 1 tablespoon of oil to the pan, then slide the rösti back in. Tuck in the edges using a knife and cook for another 10 minutes until the other side is golden and the potatoes are cooked through.
- Serve: Remove from the heat and let the rösti rest for 2 minutes before sliding it onto a plate or board. Cut into 8 wedges and serve hot.
Notes
- Grate coarsely: Use the coarse side of a box grater to avoid releasing too much starch, which can affect the texture.
- Remove moisture: Squeezing out excess water from the grated potatoes helps make the rösti crispy rather than soggy.
- Press down firmly: Flattening the rösti in the pan ensures an even, crispy crust.