Hazelnut Free Swiss Rösti
Few dishes nail the balance of crispy exterior and tender, yielding interior quite like this classic Swiss potato cake. It starts with Yukon Gold or russet potatoes that are parboiled and then chilled overnight — that extra step is the secret to getting those long, starchy shreds that hold together beautifully in the pan. A combination of butter and neutral oil gives the crust its signature deep golden color and rich, savory flavor without any fussy additions. The whole recipe is built on just five clean, straightforward ingredients, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your meal. Flipping the rösti with a plate takes one confident move and a little nerve, but the payoff — two perfectly bronzed sides and a crisp, lacy edge — is absolutely worth it. Serve it cut into wedges straight from the board while it's still hot and crackling.
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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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