Chicken Free Swiss Rösti
Few dishes nail the balance between humble ingredients and genuinely impressive results quite like this classic Swiss potato cake. Yukon Gold or russet potatoes are parboiled, chilled overnight, then grated and pressed into a skillet until both sides develop a deeply golden, shatteringly crisp crust with a tender, creamy interior — no meat, no broth, no hidden poultry products anywhere in sight. The overnight refrigeration step is the real secret here: cold, parboiled potatoes grate cleanly and hold together beautifully, giving you that signature compact cake rather than a soggy mess. Butter and a neutral oil work together in the pan to deliver rich flavor and even browning without burning, so every wedge comes out looking like it belongs on a European café plate. It's the kind of dish that feels far more technical than it actually is, which makes pulling it off incredibly satisfying. Serve it straight from the cutting board while it's still crackling — this one does not wait around.
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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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