Pecan 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 — a quick par-boil followed by a thorough chill draws out the right amount of starch, and squeezing the grated potato in a kitchen towel before it hits the pan is what separates a truly golden, lacquered crust from a soggy disappointment. Butter and a neutral oil work together in the skillet to give you that deep, even browning without burning, and the confident flip halfway through is genuinely satisfying once you nail it. The whole thing comes together with nothing but potatoes, butter, oil, salt, and pepper, so there is zero concern about hidden tree nuts or cross-contamination from shared processing — just clean, simple pantry staples doing exactly what they should. Serve it cut into wedges straight from the board while the crust is still crackling, and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!