Turmeric Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior quite like this classic Swiss potato cake. It's built entirely from pantry staples — potatoes, butter, oil, salt, and pepper — so there's nothing hidden in the ingredient list to worry about, and every element is completely free of the spice. The real secret is the overnight chill after parboiling, which dries out the starches and sets you up for that iconic golden crust that forms in the pan. Patience is the main skill required: you let the heat do its work undisturbed, and the rösti tells you when it's ready by sliding freely in the skillet. The dramatic plate-flip is easier than it looks and genuinely satisfying to pull off. Serve it cut into wedges straight from the board while the crust is still crackling — it's the kind of simple, honest cooking that needs absolutely nothing added to be spectacular.
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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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