Chestnut Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior quite like this classic Swiss potato cake. It starts with Yukon Gold or russet potatoes that are parboiled, chilled overnight, then grated and pressed into a golden disc — a technique that pulls out just the right amount of starch for that iconic crunch. The whole thing comes together with nothing more than butter, a neutral oil, salt, and pepper, so every ingredient is completely straightforward and easy to verify. For anyone navigating tree nut allergies or sensitivities, this kind of recipe is a genuine relief — no specialty flours, no hidden blends, just honest pantry staples. The double-flip method sounds intimidating but is genuinely satisfying once you see that deep amber crust slide out of the pan. Serve it cut into wedges straight from the board while it's still crackling, and watch it disappear fast.
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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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