Artificial Food Coloring Free 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 actually demands. The ingredient list is refreshingly short — just potatoes, butter, oil, salt, and pepper — so there's genuinely nothing hiding in here that doesn't belong. For anyone navigating store-bought potato products loaded with preservatives and synthetic additives, making this from scratch is a satisfying way to take full control of what ends up on the plate. The technique is the real star: a brief par-boil followed by a cold rest in the fridge draws out excess moisture and sets the starch, which is what gives you that deeply golden, lacquered crust when the grated potato hits the hot pan. The flip is the dramatic moment, but once you nail it, you'll want to make this every weekend. Serve it in wedges straight from the cutting board while it's still crackling and hot.
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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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