Vegetarian Swiss Rösti
Few dishes nail the balance between humble ingredients and genuinely impressive results quite like this Swiss potato cake. The technique here is the real secret — parboiling the potatoes, then chilling them overnight, gives you a grate that cooks up into a shatteringly crisp exterior while staying tender and cohesive inside. Butter and oil work together in the pan to build that deep golden crust on both sides, and the confident flip is the kind of kitchen moment that feels like a small triumph every single time. Because the ingredient list is so clean — just potatoes, butter, oil, salt, and pepper — there's nothing hidden to worry about, and the whole dish is naturally meat-free without any substitutions required. It's the sort of recipe that proves you don't need a long list of components to make something truly satisfying. Serve it cut into wedges straight from the board while it's still crackling hot, and don't be surprised if it disappears before anything else on the table does.
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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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