Citric Acid Free Swiss Rösti
Few dishes nail the balance of crispy and tender the way this classic Swiss potato cake does. The outside develops a deep, shattering golden crust while the inside stays soft and yielding — all from nothing more than potatoes, butter, a neutral oil, salt, and pepper. For anyone navigating a citric acid sensitivity, that simplicity is genuinely refreshing, since so many packaged potato products and seasoning blends sneak in citric acid as a preservative or flavor enhancer. Here, every ingredient is straightforward and easy to verify, so there are no hidden additives to second-guess. The overnight refrigeration step is the real secret — it firms up the starch in the parboiled potatoes so the rösti holds together beautifully and crisps without turning gummy. The flip is the dramatic moment, but once you see that first side come out lacquered and golden, you'll feel like a pro. 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 oil 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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