Gelatin 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 ingredient list is beautifully short — just potatoes, butter, oil, salt, and pepper — so there's nothing hidden to worry about, and every element is straightforward and easy to verify. Many packaged potato products and restaurant versions sneak in additives or stabilizers, but making rösti from scratch puts you completely in control of what goes into the pan. The technique is the real star here: a brief par-boil followed by a long chill helps the grated potato hold together and develop that signature shatteringly crisp crust when it hits the hot butter and oil. Squeezing out the moisture before cooking is the step that separates a soggy pancake from a golden, lacey-edged masterpiece, so don't skip it. Cut into wedges, it works beautifully as a hearty side alongside eggs at brunch or next to roasted meat at dinner. Once you nail the flip, this will absolutely become a regular in your rotation.
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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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