Macadamia Free Swiss Rösti
Few dishes nail the balance of crispy and tender quite like this classic Swiss potato cake. The outside develops a deep, shattering golden crust while the inside stays soft and yielding — the kind of contrast that makes people reach for a second wedge before the first one is even finished. The secret is in the parboil-and-chill method: cooking the potatoes partway, then letting them rest overnight in the fridge, gives the starches time to firm up so the rösti holds together beautifully in the pan. From there, it's just butter, a neutral oil, salt, and pepper — nothing hidden, nothing complicated, and absolutely no nuts of any kind anywhere near the ingredient list. That simplicity is actually what makes this dish so satisfying to cook; every step has a clear purpose, from pressing the grated potato firmly into the skillet to that confident flip onto a plate. The result is a showstopper side or a hearty centerpiece that pairs with almost anything, and it comes together with pantry staples you likely already have on hand.
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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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