Citrus Free Swiss Rösti
Few dishes deliver the kind of deeply satisfying crunch that comes from a properly made potato cake, and this classic Swiss preparation is the gold standard. The ingredient list is refreshingly short — just potatoes, butter, a neutral oil, salt, and pepper — which means there is absolutely nothing hiding in here that could cause a problem for anyone avoiding citrus in any form. The real secret is the overnight chill after parboiling, which draws out moisture and lets the starches firm up so every shred of potato crisps beautifully rather than steaming into a soggy mess. You get a shatteringly golden crust on both sides and a tender, yielding interior that holds together in clean wedges when you cut into it. The flip is the dramatic moment, and the recipe walks you through it with enough confidence that even first-timers can nail it. Serve it straight from the cutting board while it is still crackling — this is the kind of simple, honest cooking that reminds you why the best recipes rarely need more than a handful of ingredients.
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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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