Capsaicin Free Swiss Rösti
Few dishes deliver the kind of golden, crackling satisfaction that a properly made potato cake does, and this Swiss classic is the real deal. Every element here — starchy potatoes, butter, a neutral oil, salt, and pepper — is completely free of capsaicin, so there is no need to scrutinize labels or swap out a single thing. The technique is what makes it special: parboiling the potatoes just halfway, then chilling them overnight, gives the finished rösti an irresistibly crisp crust with a tender, cohesive interior that holds together beautifully when you flip it. That flip is the dramatic moment of the whole process, and the instructions walk you through it with confidence — a plate inversion that feels like a little kitchen triumph. The combination of butter and neutral oil keeps the exterior from burning while building a deep, nutty-brown color on both sides. Cut into wedges, it works as a hearty side alongside eggs in the morning or as a satisfying base for almost any topping you love. Simple ingredients, a bit of patience, and you have something that looks and tastes genuinely impressive.
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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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