Ginger Free Swiss Rösti
Few dishes nail the combination of crispy exterior and tender, yielding interior quite like this classic Swiss potato cake. It starts with a clever parboiling-then-chilling technique that gives the grated potatoes just the right texture — firm enough to hold together, starchy enough to turn beautifully golden in the pan. The result is a deeply caramelized crust on both sides with a soft, almost creamy center that makes every wedge genuinely satisfying. The ingredient list is refreshingly short: potatoes, butter, a neutral oil, salt, and pepper — nothing hidden, nothing complicated, and absolutely no ginger or warming spices to worry about. That simplicity is actually what makes it so good, letting the natural flavor of the potato shine through the richness of browned butter. The flip is the one moment that requires a little confidence, but the instructions walk you through it clearly, and the payoff is a showstopper of a side dish. Serve it straight from the cutting board while it's still crackling and 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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