Chestnut Free Rösti
Golden, crispy, and deeply satisfying, this Swiss potato cake is one of those dishes that looks impressive but comes together with just a handful of pantry staples. The technique is everything here — par-boiling the potatoes, chilling them completely, then squeezing out every last drop of moisture before they hit the pan is what gives you that shatteringly crisp crust and tender, cohesive interior. Butter and a neutral oil work together in the skillet to build a deep, even golden color on both sides without burning. The confident flip halfway through is the only moment that requires a little nerve, but the result is a beautiful, restaurant-worthy cake that holds its shape perfectly when cut into wedges. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any such concerns — it's just potatoes, butter, oil, salt, and pepper doing exactly what they're meant to do. Serve it straight from the board while it's still hot and crackling at the edges, either as a hearty side or the centerpiece of a casual brunch spread.
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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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