Turkey Free Rösti
Crispy on the outside, tender and yielding within, this Swiss potato cake is one of those dishes that looks impressively restaurant-worthy but comes together with just a handful of pantry staples. The magic is all in the technique — a quick par-boil, a thorough chill, and a firm squeeze of moisture from the grated potatoes before they ever hit the pan. That prep work is what gives you those deeply golden, shatteringly crisp edges that make every wedge so satisfying. Butter and a neutral oil work together in the skillet to build rich flavor without burning, and the confident flip halfway through is the moment the whole thing comes together. It's naturally meat-free without any substitutions or workarounds — just potatoes, fat, and good heat doing exactly what they're supposed to do. Serve it straight from the cutting board while it's still crackling, and don't be surprised when everyone at the table reaches for seconds.
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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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