Lupin 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 technique is everything here — a quick par-boil followed by a thorough chill draws out excess starch and moisture, setting you up for that signature shatteringly golden crust. Squeezing the grated potato in a kitchen towel before it hits the pan is the kind of old-school step that makes a real difference, giving you a compact cake that holds together beautifully rather than falling apart at the flip. Speaking of the flip, the invert-and-slide method means both sides get equal time in the butter-and-oil mixture, building deep, even color all the way through. The ingredient list is refreshingly short — just potatoes, butter, a neutral oil, salt, and pepper — so there's nothing hidden to worry about, and every element earns its place. Serve it straight from the cutting board in wedges alongside eggs, cured meats, or a simple green salad, and it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!