Mushroom Free Rösti
Few dishes nail the combination of crispy exterior and tender, yielding interior quite like this Swiss potato classic. The technique here is the real secret — par-boiling the potatoes, chilling them completely, then wringing out every last drop of moisture before they ever hit the pan. That extra effort is what gives you those deeply golden, shatteringly crisp edges instead of a soggy, steamed disappointment. Butter and a neutral oil work together in the skillet to build serious color on both sides without burning, and the confident flip halfway through is genuinely satisfying once you nail it. The ingredient list is refreshingly short — just potatoes, butter, oil, salt, and pepper — so there's nothing hidden to worry about, and every element is easy to verify at a glance. It's the kind of side dish that pairs beautifully with eggs at brunch or alongside roasted meats at dinner, but honestly it's good enough to eat on its own straight from the cutting board. Cut into wedges and served immediately, this is comfort food at its most elemental.
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!