Emulsifier 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 ingredient list is refreshingly short — just potatoes, butter, a neutral oil, salt, and pepper — so there are no hidden additives, stabilizers, or emulsifying agents to worry about. That simplicity is exactly what makes it such a reliable choice when you need to cook without second-guessing a label. The technique does all the heavy lifting: a brief par-boil, a long chill, and a good hard squeeze of moisture from the grated potato are what give you that shatteringly crisp crust. Cooking it in two stages with a confident flip ensures both sides develop that deep, golden color that makes rösti so irresistible. Serve it straight from the board in wedges while it's still hot and crackling at the edges — it's the kind of side dish that 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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