Artificial Food Coloring Free Swiss Rösti
Few dishes nail the balance of crispy exterior and tender, yielding interior quite like this classic Swiss potato cake. It starts with just potatoes, butter, oil, salt, and pepper — a short, clean ingredient list that contains absolutely nothing artificial, no dyes, no synthetic additives, nothing you'd need to second-guess at the label. That simplicity is part of what makes it so satisfying to cook and eat. The technique is the real magic here: parboiling the potatoes, chilling them overnight, then grating and pressing them into a golden cake that shatters at the edges and melts in the middle. Getting that deep, burnished crust on both sides takes a little patience, but the flip moment — inverting the whole thing onto a plate and sliding it back into the pan — is genuinely thrilling. Serve it cut into wedges straight from the board while it's still crackling hot, and it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 oil 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!