Beef Free Swiss Rösti
Crispy on the outside, tender and yielding within, this classic Swiss potato cake is pure comfort food that happens to be completely plant-forward in its base — with just butter, oil, and well-seasoned potatoes doing all the heavy lifting. The real secret is the overnight chill after parboiling, which firms up the starches so the grated potato holds together beautifully in the pan rather than turning to mush. A confident flip halfway through is the only moment that requires a little nerve, but the reward is two deeply golden, lacquered crusts that shatter at the edge of a fork. Because every ingredient here is straightforward and easy to verify, there are no hidden animal proteins or meat-based fats to worry about — just honest, whole-food pantry staples. It works equally well as a hearty side or as the centerpiece of a vegetable-forward meal, topped with a fried egg, sour cream, or fresh herbs. Cut into wedges and served straight from the board, it brings serious restaurant energy to a weeknight kitchen with almost no fuss.
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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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