Barley 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 technique is the real star here — par-boiling the potatoes, chilling them overnight, then grating and squeezing out every last drop of moisture before they ever hit the pan. That extra prep is what delivers the shatteringly golden crust that makes a proper rösti so satisfying. The whole thing comes together with just potatoes, butter, oil, salt, and pepper, so there is nothing hidden to worry about — no grains, no fillers, no ambiguous pantry additions. Flipping it mid-cook with a confident plate inversion is the one moment that feels a little dramatic, but the payoff is a beautifully even, deep-brown crust on both sides. Serve it in wedges straight from the cutting board while it's still crackling hot, either as a hearty side or the centerpiece of a simple meal.
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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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