Carrageenan Free Swiss Rösti
Few dishes nail the combination of shatteringly crisp exterior and tender, yielding interior the way this classic Swiss potato cake does. The magic comes down to a simple but deliberate technique — parboiling the potatoes, chilling them overnight, and then grating them cold so the starches behave exactly as they should in the pan. Every ingredient here is completely straightforward: potatoes, butter, a neutral oil, salt, and pepper — nothing processed, nothing with a hidden additive list to decode. That makes it a genuinely clean choice for anyone keeping a close eye on what goes into their food, since carrageenan tends to sneak into dairy products, processed potato products, and packaged convenience foods. By starting from whole, unpeeled potatoes and finishing with real butter, you sidestep all of that entirely. The flip is the dramatic moment — inverting the golden cake onto a plate before sliding it back into the pan — and it is far less intimidating than it sounds once you see how confidently the rösti releases. Serve it in wedges straight from the cutting board while the crust is still 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 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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