Sesame Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior the way this classic Swiss potato cake does. The magic comes down to a simple but deliberate technique — parboiling the potatoes, chilling them overnight, then grating and pressing them into a compact cake that crisps up beautifully in a combination of butter and neutral oil. Every ingredient here is completely transparent: potatoes, salt, pepper, butter, and canola or sunflower oil, so there is zero guesswork about hidden sesame or tahini sneaking in the way it sometimes does with restaurant versions or packaged potato dishes. The overnight chill is the real secret weapon, giving the starches time to firm up so the rösti holds together and develops that deep, golden crust rather than falling apart in the pan. Flipping it with a plate takes one confident move and a little nerve, but the payoff — two perfectly bronzed sides and a creamy, steaming center — is absolutely worth it. 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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