Peanut 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 handful of ingredients it requires. The technique is everything here — par-cooking the potatoes, chilling them thoroughly, and squeezing out every last drop of moisture before they hit the pan is what gives you that deeply golden, shatteringly crisp crust. Butter and a neutral oil like canola or sunflower work together to brown the cake evenly without burning, and the confident flip halfway through is genuinely satisfying once you nail it. For anyone navigating nut allergies, this is the kind of recipe that's naturally worry-free — just potatoes, butter, oil, salt, and pepper, with no hidden ingredients or shared-facility concerns to stress over. It works beautifully as a hearty side alongside eggs and smoked salmon, or as the centerpiece of a simple weeknight dinner. Cut into golden wedges and served straight from the board, it 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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