Turkey Free Swiss Rösti
This golden potato cake is one of those dishes that feels far more impressive than the effort it actually demands. The magic is in the technique — parboiling the potatoes partway, chilling them overnight, then grating and pressing them into a skillet so they form a shatteringly crisp crust with a tender, yielding center. Butter and neutral oil work together in the pan to give you that deep, even browning on both sides without burning, and the flip is genuinely satisfying once you nail it. The entire ingredient list is built around potatoes, fat, and seasoning, so there is nothing hidden here — no meat, no poultry, no fillers, just honest pantry staples doing serious work. It is the kind of recipe that proves a handful of simple ingredients can produce something that looks straight off a European café plate. Serve it in wedges alongside eggs, a crisp salad, or whatever else is on the table 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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