Vegan Rösti

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Golden and crackling on the outside, tender in the middle — this is the classic Swiss potato cake done exactly the way it should be. Coarsely grated Yukon Golds get pressed into a thick, compact disc and cooked low and slow until a deep-bronzed crust forms on each side, with just a touch of neutral oil helping things along in the pan. The trick is all in the technique: parboiling the potatoes until barely tender, chilling them fully, and wringing out every last bit of moisture before they hit the skillet, which is exactly what gives rösti its shatter-crisp edges and creamy interior. There's no fussy flipping equipment needed, just a plate and a confident wrist for that one dramatic invert-and-slide moment. Cut into wedges and eaten hot from the pan, it's satisfying enough to be a meal on its own or a stellar side. This one's a genuinely great fit for a vegan table, humble ingredients turned into something crisp, golden, and completely craveable.

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Ingredients

4 servings

2 lbs (about 4 medium) waxy or all-purpose potatoes (such as yukon gold)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste
2 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp neutral oil (such as canola oil 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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