Cinnamon Free Swiss Rösti
Few dishes nail the balance of crispy exterior and tender, yielding interior quite like this classic Swiss potato cake. It starts with parboiled, chilled potatoes — a step that might seem fussy but is genuinely the secret to getting those long, starchy shreds to hold together and develop that signature deep golden crust. The overnight rest in the fridge draws out moisture and lets the starches firm up, so when the grated potato hits the hot butter-and-oil pan, it crisps rather than steams. The flip is the dramatic moment every cook secretly loves, and once that second side turns a rich, nutty brown, you've got something that looks and tastes far more impressive than its short ingredient list suggests. Every component here is straightforward and naturally free of spice blends or flavoring agents, so there's no need to scrutinize labels or worry about hidden seasonings sneaking in. It's pure, honest comfort food — just potatoes, butter, oil, salt, and pepper doing exactly what they're meant to do. Serve it in wedges straight from the 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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