Citric Acid Free Rösti
Few dishes are as satisfying as a perfectly golden potato cake with a shatteringly crisp crust and a tender, yielding center. This Swiss classic relies on nothing more than potatoes, butter, oil, salt, and pepper — a short, clean ingredient list that makes it naturally free from citric acid and the preservatives that sneak into so many packaged potato products. The technique is the real star here: par-boiling the potatoes, chilling them overnight, and squeezing out every last drop of moisture before they hit the pan is what separates a truly crisp rösti from a soggy disappointment. Cooking it low and slow in a combination of butter and neutral oil builds that deep, nutty, golden crust on both sides without burning. The confident flip halfway through is the only moment that requires a little nerve, but the payoff — a gorgeous, bronzed potato cake — is absolutely worth it. Cut into wedges and served straight from the board, it works as a hearty side, a brunch centerpiece, or an honest weeknight dinner with a fried egg on top.
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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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