Celery Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior quite like this classic Swiss potato cake. It's built entirely from pantry staples — potatoes, butter, oil, salt, and pepper — so there's nothing hidden in the ingredient list to worry about, making it a genuinely clean and straightforward cook. The overnight refrigeration step is the real secret here: chilling the parboiled potatoes firms up the starches so the grated shreds hold together and develop that signature golden crust without falling apart in the pan. Getting the flip right feels like a kitchen milestone, but the technique of inverting onto a plate and sliding back in is more forgiving than it sounds. The result is a gorgeous, lacquered disc that cuts into satisfying wedges with crispy edges all the way around. Serve it as a hearty side alongside eggs, roasted meats, or simply on its own with a little extra salt — it's the kind of humble, honest food that earns a permanent spot in your rotation.
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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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