Pork Free Swiss Rösti
This golden potato cake is one of those dishes that looks impressive but comes together with just a handful of pantry staples — potatoes, butter, oil, salt, and pepper. The real secret is the overnight chill after parboiling, which gives the grated potato strands the right texture to crisp up into a shatteringly crunchy crust while staying tender in the middle. Every ingredient here is straightforwardly meat-free and pork-free, so there's no need to scrutinize labels or swap anything out — just cook with confidence. The flip is the dramatic moment, and once you nail it, you'll feel like a proper Swiss grandmother. Wedges cut cleanly and hold their shape, making this just as good for a weekend brunch centerpiece as it is a hearty side for dinner. Serve it immediately straight from the cutting board while the edges are 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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