Low Sugar Rösti
Crispy on the outside, tender and yielding within, this Swiss potato cake is one of those dishes that feels far more impressive than the effort it demands. The ingredient list is beautifully short — just potatoes, butter, oil, salt, and pepper — so there is absolutely nothing hiding in here that doesn't belong. For anyone keeping a close eye on what goes into their food, that kind of simplicity is genuinely refreshing. The technique is the real star: a brief par-boil followed by a cold rest in the fridge draws out excess starch and moisture, which is what gives you that deeply golden, shatteringly crisp crust. Squeezing the grated potato in a kitchen towel before it hits the pan takes the crispiness even further. The flip is the one moment that requires a little nerve, but once you nail it, you'll feel like a pro. Serve it straight from the board in golden wedges — it's the kind of side dish that disappears fast.
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Learn more →Ingredients
4 servings
- 2 lbs (about 4 medium) waxy or all-purpose potatoes (such as yukon gold)
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp unsalted butter, divided
- 1 tbsp neutral oil (such as canola or sunflower oil), divided
Instructions
- 1
Place the potatoes in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until a skewer meets firm resistance about halfway through — the potatoes should be just barely tender at the outer edge but still raw at the center, about 10–12 minutes. Drain and let cool to room temperature, then refrigerate uncovered for at least 30 minutes (or up to overnight) until completely cold.
- 2
Peel the cold potatoes and coarsely grate them on the large holes of a box grater into a large bowl. Season with 1 tsp salt and 1/4 tsp black pepper and toss gently to distribute. Spread the grated potato onto a clean kitchen towel, roll it up, and squeeze firmly over the sink to remove as much moisture as possible.
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