Celery 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 requires. The technique is the star here — a quick par-boil followed by a cold rest in the fridge draws out 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 hits the pan takes things even further, ensuring you get a proper crust rather than a soggy disappointment. The flip is the only moment that demands a little nerve, but once that second side turns golden and the whole cake firms up in the center, you'll feel like a pro. With nothing but potatoes, butter, oil, salt, and pepper, this is naturally free from the usual hidden extras that can make simple comfort food complicated. It works beautifully as a side alongside eggs, roasted meats, or anything saucy that deserves something crispy to soak it up. Cut into wedges and served straight from the board, it 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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