Xanthan Gum Free Rösti
Crispy on the outside, tender and yielding within, this classic Swiss potato cake is one of those dishes that feels far more impressive than the handful of ingredients it actually requires. The entire recipe is built on potatoes, butter, oil, salt, and pepper — nothing more — so there are absolutely no hidden additives or stabilizers to worry about. That matters more than you might think, because many packaged potato products and seasoning blends sneak in thickeners that have no business being in a simple skillet dish. Here, the technique does all the work: a quick par-boil, a long chill, and a thorough squeeze of moisture from the grated potatoes are what give the rösti its legendary shatteringly crisp crust without any binding agents whatsoever. The flip is the dramatic moment, and the instructions walk you through it confidently so you land a beautifully bronzed cake both sides. Cut into golden wedges, it works as a hearty side alongside eggs, cured meats, or sour cream, or honestly just eaten straight off the cutting board while it's still hot.
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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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