Oats 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 ingredient list is refreshingly short — just potatoes, butter, oil, salt, and pepper — which means there's nothing hidden to worry about, and every element is completely grain-free by nature. The real secret is in the technique: par-boiling the potatoes, chilling them thoroughly, and squeezing out every last drop of moisture before they hit the pan. That extra prep work is what delivers those deeply golden, shatteringly crisp edges that make rösti so satisfying. A confident flip halfway through cooking ensures both sides develop that gorgeous caramelized crust. Cut into wedges and served straight from the board, it works beautifully as a hearty side or a standalone centerpiece for brunch.
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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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