Nitrate & Nitrite 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 actually demands. The ingredient list is refreshingly short — just potatoes, butter, oil, salt, and pepper — which means there's nothing hidden to worry about, no cured meats, no processed additives, and absolutely no preservatives sneaking in through the back door. That simplicity is exactly what makes it such a reliable choice when you're keeping a close eye on what goes into your food. The technique does all the heavy lifting: a quick par-boil, a long chill, and a thorough squeeze of moisture are what transform humble grated potato into something with a genuinely shattering crust. The flip is the dramatic moment, but once you nail it, you'll feel like a short-order pro. Serve it straight from the cutting board in golden wedges while it's still crackling — it waits for no one.
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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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