Yeast 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 requires. The ingredient list is beautifully short — just potatoes, butter, oil, salt, and pepper — which means there's nothing hidden to worry about and no leavening agents of any kind in sight. That makes it a natural fit for anyone avoiding yeast, with zero substitutions needed. The technique is what sets this apart from a basic hash brown. Parboiling the potatoes and then chilling them completely before grating is the secret to getting that signature shred — cohesive enough to flip as a single golden cake, not a scrambled mess. Squeezing out the moisture in a kitchen towel is the other non-negotiable step, giving you those deeply caramelized, lacey edges that make every bite worth it. Once you nail the flip — and the recipe walks you through it confidently — you'll have a stunning, crackling potato cake ready to slice into wedges. Serve it straight from the cutting board while it's still sizzling and season generously. It works as a hearty side or the centerpiece of a simple meal all on its own.
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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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