Legume 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 demands. The ingredient list is beautifully short — just potatoes, butter, oil, salt, and pepper — which means anyone avoiding legumes can dig in without scanning a single label for hidden pea protein, bean flour, or lentil starch. The technique is what makes it special: a brief par-boil followed by a cold rest in the fridge draws out the right amount of starch, and a firm squeeze in a kitchen towel removes excess moisture so the shreds fuse into a cohesive, crackling cake rather than a soggy pile. Two rounds in a buttered skillet build that signature deep-golden crust on both sides, and the flip — while it looks dramatic — is genuinely satisfying once you commit to it. Cut into wedges and served straight from the board, it works as a hearty side alongside eggs in the morning or as a base for whatever toppings you love at dinner. Simple, golden, and completely plant-and-legume-free without any substitutions required.
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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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