Shellfish Free Swiss Rösti
Few dishes nail the balance of crispy and tender quite like this classic Swiss potato cake. It starts with a clever parboiling-and-chill technique that gives the grated potatoes just the right texture — firm enough to hold together, starchy enough to turn gloriously golden in the pan. The only ingredients you need are potatoes, butter, oil, salt, and pepper, which means there is absolutely nothing hidden in this recipe that could cause concern for anyone avoiding shellfish. That simplicity is part of what makes it so satisfying to cook and eat. The real magic happens in the skillet, where patience and a confident flip transform a humble pile of grated potatoes into a crackling, burnished cake with a creamy interior. Serve it cut into wedges straight from the board while it's still hot and audibly crisp at the edges — it disappears 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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