957 easy and fully explained recipes, with 20,643 photos and 77 videos



Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.


Grade this recipe :

Last modified on: February 21th 2011

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
22 min.18 min.40 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Röstis : Photo of step #1Chop 2 shallots. 5 min.
2 Röstis : Photo of step #2Melt 2 tablespoons goose fat in a frying pan. 2 min.
3 Röstis : Photo of step #3Put in 1 kg 500 g cooked potato sliced, in a single layer. 3 min.
4 Röstis : Photo of step #4After 5 minutes turn over potato slices, and cook until golden brown.

Don't salt at this stage, otherwise your potatoes will stick.
10 min.
5 Röstis : Photo of step #5Put onto absorbant paper to remove the excess fat.

Repeat operation until all potatoes are cooked.
5 min.
6 Röstis : Photo of step #6Clean the frying pan, melt the remaining fat, add chopped shallots, salt and pepper, and cook 1 or 2 minutes. 2 min.
7 Röstis : Photo of step #7Add 100 g small pieces of bacon. 1 min.
8 Röstis : Photo of step #8And cook for a further 3 or 4 minutes.

Note: Everything so far can be prepared in advance (the day before or so). But what follows must be done at the last minute for a better and crusty result.
4 min.
9 Röstis : Photo of step #9Put cooked potato slices back in the frying pan. 2 min.
10 Röstis : Photo of step #10Mix well and reheat on medium heat. 5 min.
11 Röstis : Photo of step #11Taste and adjust seasoning. 1 min.
12 Röstis : Photo of step #12It's ready !

Serve piping hot, alone or with a good green salad.


In the swiss version, potatotes are grated rather than sliced (thanks to Nicole for this detail).

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
242840 gr294 gr122 gr
121 %15 %28 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
1422 gr17 gr7 gr
7 %1 %2 %1 %
Per person
CaloriesProteins CarbohydratesFats
6069 gr73 gr30 gr
30 %4 %7 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.76 €
Per person : 0.69 €

Note : These prices are only approximate.

Change currency:

Source: My grandmother Solange.
Grade this recipe :

More recipes?

This recipe use (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Artichokes with beef, Crispy potato galette with leeks, Pollack Parmentier, Potatoes with bacon and herbs, Gratin du Nord, ... [All]
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Beef braised in reduced red wine, Spaghetti Carbonara, Quiche Lorraine, Breton Pie, African style chicken, ... [All]
Goose fatGoose fat: You can check-out other recipes which use it, like for example: Foie gras cured in salt, Avengers' potatoes, Chicken breasts with tarragon, Sarladaise potatoes, Cassoulet, ... [All]
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Koulibiak in pie dish, Mushroom buckwheat pancakes, Chinese style chicken, Beurre d'escargot, ... [All]

visitors have also looked at

Fruit crumble
Fruit crumble
Passion fruit jellies
Passion fruit jellies
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
4 pears salad with vanilla
4 pears salad with vanilla
Finger biscuits
Finger biscuits

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page