Cashew Free Rösti
Crispy on the outside, tender and steamy within, this Swiss potato cake is one of those dishes that feels far more impressive than the effort it actually demands. The technique is the star here — a quick par-boil followed by a cold rest in the fridge draws out excess moisture and sets the starch, which is exactly what gives you that deeply golden, shatteringly crisp crust. Squeezing the grated potato in a kitchen towel takes it even further, ensuring every bit of surface area can caramelize properly in the butter and oil. The flip is the dramatic moment, but with a plate and a little confidence it's completely manageable. Since the whole recipe is built on potatoes, butter, oil, salt, and pepper, there's nothing hidden to worry about — no nut-based oils, no surprise add-ins, just clean, straightforward ingredients. Serve it cut into wedges straight from the board while it's still crackling, and watch it disappear fast.
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Learn more →Ingredients
4 servings
- 2 lbs (about 4 medium) waxy or all-purpose potatoes (such as yukon gold)
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp unsalted butter, divided
- 1 tbsp neutral oil (such as canola or sunflower oil), divided
Instructions
- 1
Place the potatoes in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until a skewer meets firm resistance about halfway through — the potatoes should be just barely tender at the outer edge but still raw at the center, about 10–12 minutes. Drain and let cool to room temperature, then refrigerate uncovered for at least 30 minutes (or up to overnight) until completely cold.
- 2
Peel the cold potatoes and coarsely grate them on the large holes of a box grater into a large bowl. Season with 1 tsp salt and 1/4 tsp black pepper and toss gently to distribute. Spread the grated potato onto a clean kitchen towel, roll it up, and squeeze firmly over the sink to remove as much moisture as possible.
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