Pescatarian 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 technique is everything here — a brief parboil followed by a long chill in the fridge draws out excess moisture and gives the grated potato just the right texture to form a cohesive, crackling crust in the pan. Squeezing the shredded potato in a kitchen towel before it hits the butter is the move that separates a soggy disappointment from a genuinely golden, restaurant-worthy result. The flip is the dramatic moment, but with a plate and a little confidence it's completely manageable, and watching that second side turn deep amber is deeply satisfying. With nothing but potatoes, butter, oil, salt, and pepper, this is naturally free of meat without any substitutions or workarounds — just honest, simple ingredients doing exactly what they should. Serve it in wedges straight from the cutting board while it's still crackling, because rösti 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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