Fructose Free Swiss Rösti
Few dishes deliver the kind of satisfying, crispy-edged comfort that a properly made potato cake does, 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 makes it a natural fit for anyone navigating fructose intolerance without having to scrutinize a label or swap out a single thing. The real secret is the overnight chill after parboiling, which dries out the starches and sets you up for that deeply golden, lacey crust that makes this dish so iconic. A hot skillet, a confident flip, and a little patience are all that stand between you and something genuinely spectacular. The result is crisp and shattery on the outside, tender and yielding in the middle, with a rich, buttery flavor that feels far more indulgent than the simple ingredients suggest. Serve it in wedges straight from the cutting 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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