Rice Free Swiss Rösti
Crispy on the outside, tender and yielding within, this classic Swiss potato cake is pure comfort food done right. It's built entirely from potatoes, butter, oil, salt, and pepper — nothing more, nothing less — which makes it a naturally straightforward choice for anyone avoiding grains or starches beyond the potato itself. The real secret is the overnight chill after parboiling, which dries out the potatoes just enough to give you that deeply golden, lacey crust that makes rösti so satisfying. A confident flip halfway through is the only moment that requires any nerve, and the technique is easier than it looks once you see the edges turn opaque and the pan shakes freely. Serve it cut into wedges straight from the board while it's still crackling hot — it pairs beautifully with eggs, cured meats, or a simple green salad.
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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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