Barley Free Swiss Rösti
Crispy on the outside, tender and yielding in the middle, this classic Swiss potato cake is pure comfort food done right. The technique is the star here — parboiling the potatoes just halfway, then chilling them overnight, gives you the ideal texture for grating and creates that signature shatteringly golden crust when it hits the butter and oil in the pan. Every ingredient in this recipe is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress involved. It's just potatoes, butter, oil, salt, and pepper doing exactly what they're supposed to do. The double-sided cook, achieved by inverting the whole cake onto a plate and sliding it back into the pan, sounds intimidating but is genuinely satisfying once you nail it. Serve it in wedges straight from the cutting board while it's still crackling hot — it pairs beautifully with eggs, roasted meats, or honestly just a dollop of sour cream.
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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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