Caffeine Free Swiss Rösti
Golden, crispy, and deeply satisfying, this classic Swiss potato cake is the kind of dish that earns a permanent spot in your weekend rotation. The technique here is what sets it apart — parboiling the potatoes ahead of time and chilling them overnight gives the finished rösti its signature shatteringly crisp crust and tender, cohesive interior. A simple combination of butter and neutral oil creates that irresistible deep golden color on both sides without any fuss. The flip is the dramatic moment every cook secretly loves, and once you nail it, you'll want to make this on repeat. Since the entire ingredient list is built around potatoes, butter, oil, and seasoning, there's nothing hidden to worry about — what you see is exactly what you get. It's naturally free of anything stimulating, making it a perfect choice for anyone keeping a close eye on what goes into their meals. Serve it in wedges straight from the cutting board while it's still crackling hot.
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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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