Tree Nut 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 cold rest in the fridge draws out excess starch and moisture, setting you up for that deeply golden, shatteringly crisp crust. Squeezing the grated potato in a kitchen towel before it ever hits the pan is the move that separates a great rösti from a soggy one. Butter and a neutral oil work together in the skillet to give you rich flavor without burning, and the confident flip halfway through is genuinely satisfying once you nail it. The whole thing comes together with just potatoes, butter, oil, salt, and pepper — nothing hidden, nothing complicated, and naturally free of tree nuts at every step. Cut into wedges and served straight from the board, it works as a hearty side or the centerpiece of a lazy weekend 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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