Pescatarian Swiss Rösti
Few dishes nail the balance between humble ingredients and genuinely impressive results the way this classic Swiss potato cake does. The technique is the whole story here — parboiling the potatoes just partway, then chilling them overnight, gives you the ideal texture for grating and crisping without the rösti turning gluey or falling apart in the pan. Butter and a neutral oil work together in the skillet to build that signature deep-golden crust on both sides, and the confident flip is the satisfying moment that makes the whole process feel like a real kitchen win. Because the ingredient list is entirely plant-based aside from butter, this fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. It's the kind of side dish that pairs beautifully with smoked salmon, a fried egg, or simply a dollop of crème fraîche and fresh herbs. Serve it straight from the cutting board in wedges while the crust is still crackling — that's when it's at its absolute best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!