Gluten Free Rösti
Crispy on the outside, tender and yielding within, this Swiss potato cake is one of those dishes that feels far more impressive than the effort it actually demands. The ingredient list is beautifully short — just potatoes, butter, oil, salt, and pepper — which means there's nothing hidden to worry about, and the whole thing is naturally free of gluten without any substitutions or specialty products required. The real secret is in the technique: a quick par-boil followed by a thorough chill gives the grated potato just the right texture, and squeezing out the moisture before it hits the pan is what guarantees that deeply golden, shatteringly crisp crust. Cooking it in two stages with a confident flip in the middle ensures both sides develop that signature caramelized color all the way through. The result is a golden, satisfying cake that works as a hearty side, a brunch centerpiece, or an impressive base for eggs and smoked fish. Cut into wedges and served straight from the board, it's the kind of simple, honest cooking that never gets old.
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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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