Pork 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 whole thing comes together with just potatoes, butter, oil, salt, and pepper — nothing hidden, nothing to second-guess. That simplicity is exactly what makes it so satisfying for anyone navigating menus where pork-based fats or cured meat additions tend to sneak in uninvited. The technique here does all the heavy lifting: a quick par-boil, a long chill, and a thorough squeeze of moisture are what separate a truly golden, crackling rösti from a soggy disappointment. Cooking it in butter and neutral oil gives you that deep, nutty crust on both sides without relying on rendered animal fats or any other shortcut. The flip is the dramatic moment, but once you nail it, you'll want to make this every weekend. Serve it straight from the board in wedges while it's still sizzling — 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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