Coconut Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior quite like this classic Swiss potato cake. The technique here is the real secret — parboiling the potatoes just halfway, then chilling them overnight, gives the grated shreds the right starchy structure to hold together and brown beautifully. All you need are potatoes, butter, a neutral oil, salt, and pepper, so there is absolutely nothing hidden in the ingredient list to worry about. That simplicity is actually what makes it so satisfying to cook and eat. The double-sided sear in a mix of butter and oil builds that deep golden crust on both sides, and the confident flip is genuinely one of the most rewarding moves in home cooking. Serve it cut into wedges straight from the board while it is still crackling hot — it pairs brilliantly with eggs, cured meats, or just a dollop of sour cream on the side.
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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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