Macadamia Free Rösti
Few dishes nail the balance of crispy outside and tender inside quite like this Swiss potato classic. The technique here is the real secret — par-boiling the potatoes and then chilling them completely before grating means the starch behaves in a way that produces those signature lacy, crunchy edges rather than a gummy mess. Squeezing out the moisture in a kitchen towel is the other non-negotiable step, and it makes all the difference when the shredded potato hits the hot butter and oil in the pan. The flip is the dramatic moment every cook secretly loves, and inverting the cake onto a plate before sliding it back in ensures both sides get that deep, golden crust. The whole thing comes together with just potatoes, butter, oil, salt, and pepper — nothing hidden, nothing complicated, and absolutely no tree nuts to worry about. Serve it cut into wedges straight from the board while it's still crackling hot, either as a hearty side or the centerpiece of a simple meal.
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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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