Dairy-Free Classic Swiss Rosti
Crispy on the outside, tender on the inside, this Dairy-Free Classic Swiss Rösti is a golden masterpiece of simplicity and flavor. Made with just four pantry staples—russet potatoes, olive oil, salt, and black pepper—this traditional Swiss dish is completely dairy-free, making it a versatile side or light main for everyone to enjoy. Parboiled and grated potatoes are carefully wrung dry for the ultimate crispy texture, then pressed into a skillet and pan-fried to golden perfection. With no specialty tools required aside from a box grater, and step-by-step instructions for confident flipping, this rösti recipe is approachable for home cooks and a celebration of humble ingredients. Serve warm as a comforting snack, a breakfast potato cake, or alongside your favorite entrée for an irresistibly crispy upgrade. Perfect for gluten-free, vegan, and dairy-free eaters, this rösti is proof that less is more in the kitchen.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the russet potatoes and place them in a large bowl of cold water to prevent browning.
Bring a pot of water to a boil and parboil the potatoes for about 5 minutes, until they are just starting to become tender. Do not cook them fully.
Drain the potatoes and let them cool slightly. Once cool enough to handle, grate them using a box grater.
Place the grated potatoes in a clean kitchen towel and squeeze out as much water as possible. This step is crucial for a crispy rosti.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
Add the grated potatoes into the skillet, spreading them out evenly to cover the bottom. Press down gently with a spatula to form a flat cake.
Season the top with salt and black pepper.
Cook for 10-12 minutes until the bottom is golden brown and crispy. Avoid moving the potatoes too much as they cook.
Once the bottom is crispy, use a large plate to help flip the rosti. Place the plate over the skillet, carefully invert the pan to transfer the rosti onto the plate, and then slide it back into the skillet, uncooked side down.
Add the remaining 2 tablespoons of olive oil around the edges of the pan, letting it seep under the rosti.
Continue to cook for another 10-12 minutes until the other side is also golden brown and crispy.
Remove from heat, transfer to a serving plate, and allow to cool for a few minutes before slicing into wedges. Serve warm.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3891 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
