Honey 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 to second-guess when it comes to hidden sweeteners or additives that can sneak into more processed recipes. The real secret is in the technique: a quick par-boil followed by a thorough chill firms up the starches, and a hard squeeze in a kitchen towel pulls out excess moisture so the rösti crisps up rather than steams. That confident flip halfway through cooking is the moment of truth, and the reward is two gloriously golden sides encasing a soft, pillowy interior. Cut into wedges and served straight from the board, it works as a hearty side alongside eggs, roasted meats, or simply on its own with a little extra seasoning. Simple, satisfying, and completely free of anything you didn't put in the pan yourself.
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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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