Dairy-Free Classic Swiss Rosti
Crispy, golden, and utterly irresistible, this Dairy-Free Classic Swiss Rösti is your ticket to a simple yet satisfying dish packed with texture and flavor. Made with just four pantry-friendly ingredients—russet potatoes, olive oil, salt, and black pepper—this dairy-free rendition of the Swiss classic shines in its simplicity. The secret to achieving a perfectly crunchy crust lies in squeezing out excess moisture from freshly grated potatoes and flipping the rösti with finesse for an even, golden finish. Ready in under an hour, this versatile dish can serve as a delightful brunch centerpiece, a savory side dish, or even a comforting snack. Embrace this gluten-free and vegan-friendly recipe, and enjoy the rustic charm of Switzerland in every bite!
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Ingredients
- 4 medium russet potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Peel the russet potatoes and place them in a large bowl of cold water to prevent browning.
Step 2
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.
Step 3
Drain the potatoes and let them cool slightly. Once cool enough to handle, grate them using a box grater.
Step 4
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.
Step 5
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
Step 6
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.
Step 7
Season the top with salt and black pepper.
Step 8
Cook for 10-12 minutes until the bottom is golden brown and crispy. Avoid moving the potatoes too much as they cook.
Step 9
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.
Step 10
Add the remaining 2 tablespoons of olive oil around the edges of the pan, letting it seep under the rosti.
Step 11
Continue to cook for another 10-12 minutes until the other side is also golden brown and crispy.
Step 12
Remove from heat, transfer to a serving plate, and allow to cool for a few minutes before slicing into wedges. Serve warm.
Nutrition Facts
| Serving size | (755.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1178.9 |
| Total Fat 56.0g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2457.6mg | 0% |
| Total Carbohydrate 152.7g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 8.0g | |
| Protein 20.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 109.6mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3891.0mg | 0% |
Source of Calories