Low Sugar Swiss Rösti
Crispy on the outside, tender and yielding within, this classic Swiss potato cake is the kind of dish that earns a permanent spot in your weeknight rotation. Every ingredient here is exactly what it looks like — potatoes, butter, oil, salt, and pepper — so there's zero guesswork about hidden sweeteners sneaking into your meal. The overnight refrigeration step is the real secret weapon, allowing the starches to firm up so the rösti holds together beautifully and develops that signature deep golden crust in the pan. Flipping it with a plate feels like a little kitchen magic, and the payoff is a second side just as shatteringly crisp as the first. It works equally well as a hearty side alongside eggs and vegetables or as a satisfying centerpiece on its own. Simple, honest, and completely free of anything you didn't put in the pan yourself.
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Learn more →Ingredients
4 servings
- 2 lbs (about 4 medium) yukon gold or russet potatoes
- 1 tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp unsalted butter, divided
- 2 tbsp neutral oil (such as canola or sunflower oil), divided
Instructions
- 1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until a skewer meets firm resistance about 1 inch in from the surface but the center is still raw, about 12–15 minutes — the potatoes should be about halfway cooked through. Drain and let cool completely, then refrigerate uncovered for at least 8 hours or overnight.
- 2
Peel the cold parboiled potatoes. Using the large holes of a box grater or a food processor fitted with a grating disc, grate the potatoes into a large bowl. Season with 1 tsp salt and 1/4 tsp black pepper and toss gently to distribute.
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