Crispy on the outside, tender and yielding within, this classic Swiss potato cake is comfort food at its most satisfying. For anyone managing a nickel sensitivity, potatoes can be a tricky ingredient since many higher-nickel foods sneak into otherwise simple dishes — but this recipe keeps things beautifully clean. The short ingredient list sticks to parboiled Yukon Gold or russet potatoes, butter, a neutral oil, salt, and pepper, with nothing hidden that could cause concern. The overnight chill in the refrigerator is the real secret here: it firms up the starches so the rösti holds together and develops that signature deep golden crust in the pan. Flipping it with a plate feels like a little kitchen magic, and the payoff — two crackling, caramelized sides — is absolutely worth the confidence it takes. Serve it in wedges straight from the cutting board while it's still hot and shatteringly crisp at the edges.
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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.
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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