Pistachio 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 technique is all about patience — a partially boiled, thoroughly chilled potato grates beautifully and crisps up in the pan without turning to mush. Squeezing out the moisture before cooking is the real secret, giving you those deeply golden, lacey edges that make every wedge irresistible. Butter and a neutral oil work together in the skillet to build that signature crust without burning, and the confident flip halfway through is genuinely satisfying once you nail it. The ingredient list is refreshingly short — just potatoes, butter, oil, salt, and pepper — so there's no need to scan labels or worry about hidden nuts sneaking into the mix. Serve it straight from the board, cut into wedges, and watch it disappear.
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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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