High Fructose Corn Syrup Free Rösti
Few dishes nail the balance of crispy and tender quite like this Swiss potato cake, and the ingredient list is refreshingly short — just potatoes, butter, oil, salt, and pepper. That simplicity is exactly what makes it such a reliable choice when you're avoiding processed sweeteners; there's no sauce, no seasoning packet, no store-bought shortcut hiding unwanted additives. The technique does all the heavy lifting instead. Parboiling the potatoes and chilling them overnight draws out excess starch and moisture, which is the secret to getting those deeply golden, shatteringly crisp edges without any filler ingredients propping things up. Squeezing the grated potato in a kitchen towel before it hits the pan takes things even further, ensuring the rösti cooks up firm and cohesive rather than soggy. The flip is the dramatic moment — a confident invert onto a plate and straight back into the buttered skillet — and the payoff is a cake that's bronzed on both sides with a soft, yielding center. Cut into wedges and served straight from the board, it works as a hearty side or a satisfying centerpiece all on its own.
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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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