BHA & BHT Free Swiss Rösti
Few dishes nail the balance of crispy and tender quite like a well-made rösti — a golden, pan-fried potato cake that's as satisfying as comfort food gets. The outside shatters with a deep, buttery crust while the inside stays soft and yielding, making every wedge genuinely irresistible. What makes this version so clean is how straightforward the ingredient list is: real potatoes, butter, a neutral oil, salt, and pepper — nothing more. For anyone navigating preservative-heavy packaged foods, this is the kind of recipe that sidesteps the problem entirely by starting from scratch with whole, unprocessed ingredients. The overnight refrigeration step is the real secret here, firming up the starches so the rösti holds together beautifully and develops that signature crackling crust in the pan. A confident flip halfway through is the only moment that requires a little nerve, but the payoff — two perfectly bronzed sides — is absolutely worth it. Serve it straight from the cutting board while it's still hot and crackling.
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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 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.
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