Caffeine 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 handful of ingredients it requires. The technique is the star here — a brief par-boil followed by a long chill in the refrigerator draws out excess moisture and sets the starch, which is exactly what gives you that deeply golden, shatteringly crisp crust. Squeezing the grated potato in a kitchen towel before it ever hits the pan takes things even further, ensuring every bit of surface area has a real shot at browning rather than steaming. Butter and a neutral oil work together in the skillet to keep the heat even and the flavor rich without burning. The confident flip halfway through is the only moment that requires a little nerve, but once you see that first side come out a deep, burnished gold, you'll know it was worth it. Everything in this recipe is naturally free of stimulants — just potatoes, butter, oil, and seasoning — so there's nothing to second-guess or swap out. Serve it straight from the cutting board in wedges alongside eggs, roasted vegetables, or simply on its own with a little extra salt.
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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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