Legume Free Swiss Rösti
Few dishes nail the balance of crispy exterior and tender, yielding interior quite like this classic Swiss potato cake. It starts with a clever parboil-then-chill technique that gives the grated potatoes just the right texture — firm enough to hold together, starchy enough to turn gloriously golden in the pan. The combination of butter and neutral oil means every bite has rich flavor without burning, and that confident flip halfway through is genuinely satisfying once you nail it. Because the ingredient list is so beautifully stripped back — just potatoes, butter, oil, salt, and pepper — there's nothing hidden to worry about, making it a naturally clean choice for anyone avoiding legumes entirely. It's the kind of recipe that proves simple ingredients, treated with a little patience and technique, can produce something that feels genuinely impressive on the table. Serve it in wedges straight from the cutting board while the crust is still 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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