Hazelnut 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 requires. The technique is the real star here — a brief par-boil followed by a long chill in the fridge draws out 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 things even further, ensuring every bit of excess liquid is gone before the potato ever hits the pan. Butter and a neutral oil like canola or sunflower work together to keep the heat even and the flavor rich without any competing notes. The confident flip halfway through is the only moment that asks anything of you, and once that second side turns golden and the whole cake feels firm in the center, you'll understand why this dish has endured for generations. It's naturally free from nuts of any kind — no specialty swaps needed, just honest pantry staples doing exactly what they're supposed to do. Cut into wedges and served straight from the board, it's the kind of side dish that disappears 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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