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Shared by Chaya Rappoport

Rösti with Gruyere

Yield: 10-12 servingsTime: 1 H

Shared by Chaya Rappoport

Rösti with melted gruyere.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Rösti with Gruyere

Yield: 10-12 servingsTime: 1 H

Family Journey

Kishinev, MoldovaBasel, SwitzerlandSt. Gallen, Switzerland
ZurichBrooklynMonsey, NY
Brooklyn and Israel

“My grandmother’s rösti is something of a legend in our family. She makes it with almost every meal and for every occasion,” Chaya Rappoport explains. Arriving in Switzerland at 2 a.m. after a long flight from New York? “There’s a hot bowl of rosti waiting to greet us. Leftovers from Shabbat? Let’s make rosti! It’s salty, crispy and delicious with nutty gruyere.”

Her grandmother Judith’s trick is to boil the potatoes and then refrigerate them until they are cold before frying them. 

Read more about Chaya’s family in "A Swiss Spread for Shabbat Afternoons" and try her recipes for laugenbröt (lye bread), chocolate schnecken, and zwetschgenwähe (Swiss plum tart).


  • 8 large russet potatoes 
  • 3 1/2 teaspoons kosher salt, separated
  • ½ cup Vegetable oil, plus more as needed
  • 8 oz. gruyere
  • Freshly ground black pepper, for serving 


  • Step 1

    Fill a large pot with at least 2 quarts of water and 2 teaspoons salt. Place the potatoes in the water and bring it up to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and set aside to cool. Peel once you are able to handle them with your hands.

  • Step 2

    Chop the potatoes into ½ inch cubes and spread over a large, parchment lined baking sheet. Refrigerate until cold, about 15 minutes.

  • Step 3

    Heat about ½ cup oil in a wide frying pan over medium heat. Check the oil heat by dropping a piece of potato into it. If it bubbles immediately, it is ready. Add the cold potatoes to the hot oil in a single layer, leaving to fry, undisturbed for 5, until crispy and browned (you may have to complete this step in multiple batches). Flip and fry for another 5 minutes. Flip once again, frying another 3-5 minutes, until they’re golden and crispy. Remove the potatoes from the pan and place on a paper towel lined baking sheet. Evenly sprinkle with w 1 ½ teaspoons salt, carefully turning the potatoes as you go.

  • Step 4

    Remove the potatoes from the heat and transfer to a paper towel lined plate. Sprinkle the potatoes with ¾ teaspoon salt. Drain the oil from the pan and return the potatoes to the pan. 

  • Step 5

    Grate the gruyere on a box grater and toss it with the hot potatoes over low heat until melted. Serve hot with freshly ground black pepper.