Brazil Nut Free Swiss Rösti
Few dishes nail the balance between humble ingredients and genuinely impressive results the way this classic Swiss potato cake does. Starchy, parboiled potatoes are grated and pressed into a skillet with butter and oil, then cooked low and slow until each side develops a shatteringly crisp, deep-golden crust while the interior stays tender and almost creamy. The overnight chill in the fridge is the quiet secret here — it firms up the starches so the rösti holds together beautifully and crisps without turning greasy or falling apart on the flip. Speaking of the flip, that confident plate-invert moment is genuinely satisfying once you see the bronzed underside revealed. The whole recipe relies on just five pantry staples, so there is zero guesswork about what is in it — no hidden additives, no processed blends, nothing to cross-reference against an allergen list. It is naturally free of tree nuts by design, built entirely around potatoes, butter, and oil. Serve it in wedges straight from the cutting board alongside eggs, a simple salad, or really anything that deserves a crispy, golden base.
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Learn more →Ingredients
4 servings
- 2 lbs (about 4 medium) yukon gold or russet potatoes
- 1 tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp unsalted butter, divided
- 2 tbsp neutral oil (such as canola oil or sunflower oil), divided
Instructions
- 1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until a skewer meets firm resistance about 1 inch in from the surface but the center is still raw, about 12–15 minutes — the potatoes should be about halfway cooked through. Drain and let cool completely, then refrigerate uncovered for at least 8 hours or overnight.
- 2
Peel the cold parboiled potatoes. Using the large holes of a box grater or a food processor fitted with a grating disc, grate the potatoes into a large bowl. Season with 1 tsp salt and 1/4 tsp black pepper and toss gently to distribute.
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