Wheat 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 required to make it. The ingredient list is beautifully short — just potatoes, butter, oil, salt, and pepper — which means there is nothing hidden to worry about and no label-reading required. The technique is what makes it special: a quick par-boil followed by a cold rest gives the grated potato just the right texture to form a cohesive, golden cake that holds together in the pan. Squeezing out the moisture before cooking is the key step that separates a truly crisp rösti from a soggy disappointment. The flip is the dramatic moment, but the recipe walks you through it with enough confidence that even first-timers can nail it. Serve it straight from the cutting board in wedges alongside eggs, smoked salmon, or a simple green salad for a meal that feels effortlessly European.
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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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