Honey Free Swiss Rösti
Crispy on the outside, tender and yielding at the center, this classic Swiss potato cake is pure comfort food done right. The ingredient list is refreshingly short — just potatoes, butter, oil, salt, and pepper — which means there is absolutely nothing sweet or hidden to worry about. For anyone avoiding honey or other sweeteners, this is the kind of recipe that just works without any substitutions or label-reading required. The real secret is the overnight chill after parboiling, which dries out the starches and gives you that signature shatteringly crisp crust when the potato cake hits the hot pan. Patience during the cook is key: letting each side develop a deep golden color before flipping rewards you with a rösti that holds together beautifully and tastes far more impressive than its humble ingredients suggest. Serve it in wedges straight from the cutting board while it's still hot and crackling.
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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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