Walnut 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 actually demands. The technique is the star 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 hits the pan is the kind of small step that makes a genuinely big difference. Butter and a neutral oil work together to keep the heat even and the flavor rich without any heaviness. The flip is the dramatic moment, but with a plate and a little confidence it comes off cleanly every time. The whole thing is built from pantry staples — potatoes, butter, oil, salt, and pepper — so there's nothing hidden to worry about, no specialty products, no label-reading required. Serve it in wedges straight from the cutting board while it's still crackling hot.
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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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