Gluten 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-and-chill technique that gives the grated potatoes just the right starchy texture to hold together and develop that signature deep golden crust in the pan. The entire ingredient list is naturally free of gluten — just potatoes, butter, oil, salt, and pepper — so there's no need to swap anything out or hunt down specialty products. That simplicity is exactly what makes it so satisfying to pull off at home. The flip is the dramatic moment every cook secretly loves, and once that second side crisps up in the pan, you'll understand why this dish has endured for generations. Cut into wedges, it works beautifully as a hearty side or the centerpiece of a relaxed weekend brunch. Proof that the most unfussy ingredients, handled with a little patience, can produce something genuinely spectacular.
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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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