Citrus 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 everything here — par-boiling the potatoes, chilling them completely, and squeezing out every last drop of moisture before they ever hit the pan. That careful prep is what gives you those deeply golden, shatteringly crisp edges and a cohesive cake that holds together when you flip it. No citrus of any kind is needed, and there are no hidden acidic marinades or dressings to worry about — just potatoes, butter, oil, salt, and pepper doing exactly what they're supposed to do. The double-flip method might look intimidating the first time, but the plate-inversion trick makes it totally manageable and genuinely satisfying to pull off. Serve it straight from the cutting board in wedges alongside eggs, roasted vegetables, or whatever you have going — it disappears fast either way.
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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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