Artificial Flavors Free Swiss Rösti
Few dishes nail the balance of crispy and tender the way this classic Swiss potato cake does. It starts with just five honest ingredients — potatoes, butter, oil, salt, and pepper — so there's nothing hidden, nothing synthetic, and no reason to squint at a label. The technique is the real magic here: parboiling the potatoes, chilling them overnight, and then grating them cold gives you those signature shreds that fuse into a golden, crackling crust while staying soft and yielding in the middle. A patient cook over medium heat and one confident flip are all that stand between you and something that looks genuinely impressive on the table. The combination of butter and neutral oil keeps the exterior from burning while building that deep, nutty color that makes every wedge irresistible. Serve it straight from the cutting board while it's still shattering-crisp at the edges — this is the kind of simple, ingredient-forward cooking that never needs anything artificial to taste extraordinary.
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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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