Shellfish 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 demands. The whole thing comes together with just potatoes, butter, oil, salt, and pepper — a completely clean ingredient list that makes it naturally free from any seafood concerns without a single substitution required. The real secret is the two-stage cooking method: par-boiling the potatoes, chilling them thoroughly, then squeezing out every last drop of moisture before they hit the pan. That extra prep work is what gives you those deeply golden, lacey edges and a cohesive cake that holds together when you flip it. The confident invert onto a plate and slide back into the skillet sounds intimidating, but it's genuinely satisfying once you nail it. Cut into wedges and served straight from the board, this is the kind of side dish that disappears fast — equally at home next to a fried egg at brunch or alongside roasted meat at dinner.
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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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