Eggless Swiss Rösti
Few dishes nail the balance of crispy and tender the way this classic Swiss potato cake does. The technique here is the real secret — parboiling the potatoes just halfway, then chilling them overnight, gives you a grate that holds together beautifully in the pan without needing any binder at all. That means no eggs required, and the rösti still achieves that deeply golden, lacquered crust that makes it so irresistible. A combination of butter and neutral oil keeps the exterior crackling and rich while the interior stays soft and almost creamy. The flip is the dramatic moment every cook secretly loves, and once you nail it, you'll feel like a pro. Serve it cut into wedges straight from the board while it's still hot and shatteringly crisp at the edges. It works as a stunning side or an honest, satisfying main all on its own.
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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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