Mushroom 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 Yukon Gold or russet potatoes that are parboiled, chilled overnight, then grated and pressed into a skillet — that cold-rest step is the secret to getting those signature shreds to hold together and develop a seriously deep golden crust. A combination of butter and neutral oil keeps the bottom rich and evenly browned without burning, and the confident flip halfway through is the moment that makes the whole thing feel like a proper kitchen achievement. Every ingredient here is straightforward and plant-forward, so there is absolutely nothing hidden to worry about — just potatoes, butter, oil, salt, and pepper doing exactly what they are supposed to do. This is the kind of recipe that proves simple ingredients, handled with a little patience and technique, can produce something genuinely impressive. Serve it cut into wedges straight from the board while it is still crackling hot, and watch it disappear fast.
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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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