Cashew Free Swiss Rösti
Few dishes nail the combination of crispy exterior and tender, yielding interior quite like this classic Swiss potato cake. It starts with a clever parboiling-then-chilling technique that sets the starch just right, so when the grated potatoes hit the hot pan, they lock together into a cohesive, golden disc rather than a loose, crumbly mess. The flip is the dramatic moment — a confident invert onto a plate before sliding it back into the skillet — and the payoff is two deeply bronzed sides with a soft, steamy center. Butter and a neutral oil work together to give you that rich flavor alongside a high enough smoke point to achieve serious color without burning. Since the whole recipe is built on nothing but potatoes, butter, oil, and seasoning, there are zero hidden ingredients to second-guess, making it a genuinely stress-free cook. Serve it cut into wedges straight from the board while it's still crackling hot — it's the kind of side dish that disappears before anything else on the table does.
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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 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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