Carrageenan Free Rösti
Few dishes deliver the kind of golden, crackling satisfaction that a well-made potato cake does, and this Swiss classic is the real deal. The technique here is everything — par-boiling the potatoes, chilling them completely, and wringing out every last drop of moisture before they ever hit the pan. That extra effort is what gives you those deeply caramelized edges and a tender, cohesive interior that holds together when you flip it. The ingredient list is refreshingly short: potatoes, butter, oil, salt, and pepper — nothing hidden, nothing processed, nothing to second-guess. For anyone navigating additives commonly found in dairy products and packaged convenience foods, this kind of stripped-back cooking is a genuine relief. The double-flip method might feel intimidating the first time, but the payoff is a showstopping, crispy-on-both-sides cake that looks far more impressive than the effort required. Cut it into wedges and serve it straight from the board while it's still crackling.
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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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