Nutmeg Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior quite like this classic Swiss potato cake. The technique here is the real secret — parboiling the potatoes just halfway, then chilling them overnight, gives the grated shreds a starchy, cohesive texture that crisps up beautifully in the pan rather than turning mushy. A combination of butter and neutral oil keeps the crust rich and evenly golden without burning, and the double-flip method ensures both sides get that deep, lacquered color you're after. The ingredient list is refreshingly short: just potatoes, salt, pepper, butter, and oil — nothing hidden, nothing fussy, and absolutely no warm spices that can sneak into potato dishes and throw off the clean, savory flavor. For anyone avoiding nutmeg, that's actually a bigger deal than it sounds, since traditional potato gratins and rösti variations sometimes call for a pinch of it. This version keeps things pure and lets the potato do all the talking. Serve it straight from the board, cut into wedges, alongside eggs, cured meats, or whatever else is on the table.
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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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