Gelatin Free Swiss Rösti
Few dishes nail the balance between humble ingredients and genuinely impressive results the way this classic Swiss potato cake does. Potatoes, butter, oil, salt, and pepper — that's it — yet the technique transforms them into something with a shatteringly crisp crust and a tender, yielding interior that feels almost indulgent. The overnight refrigeration step is the real secret here, giving the starches time to firm up so the shreds hold together and brown evenly rather than turning to mush in the pan. For anyone navigating a gelatin-free lifestyle, this is the kind of recipe that requires zero label-reading anxiety — every single ingredient is exactly what it says it is, with nothing hidden or processed in. The flip is the moment that separates a good rösti from a great one, and the plate-inversion method makes it far less terrifying than it sounds. Serve it cut into wedges straight from the board while the edges are still crackling, because this is one dish that waits for no one.
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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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