Yeast Free Swiss Rösti
Few dishes nail the balance of crispy and tender quite like this classic Swiss potato cake. The outside develops a deep, crackling golden crust while the inside stays soft and yielding — it's the kind of texture contrast that makes people go back for a second wedge before the first one is even finished. Because the entire recipe is built around potatoes, butter, oil, salt, and pepper, there's nothing hiding in the ingredient list that could sneak in unwanted leavening agents, making it a genuinely satisfying option when you're navigating a yeast-free lifestyle. The overnight refrigeration step is the real secret weapon here — chilling the parboiled potatoes firms up the starch so the rösti holds together beautifully in the pan instead of turning to mush. The flip is the one moment that requires a little nerve, but the instructions walk you through it confidently, and the payoff is a second side that turns just as gloriously brown as the first. Serve it cut into wedges straight from the cutting board while it's still hot and crackling — it needs absolutely nothing else, though a fried egg or a simple green salad alongside wouldn't hurt.
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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 oil 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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