Oats Free Swiss Rösti
Few dishes deliver the kind of golden, crispy-edged satisfaction that a well-made potato cake does, and this classic Swiss preparation is the real deal. The entire recipe relies on just potatoes, butter, oil, salt, and pepper — nothing hidden, nothing processed, nothing that could sneak in a problematic grain. That makes it a genuinely stress-free choice for anyone navigating oat avoidance, where cross-contamination in packaged or restaurant foods can be a constant concern. The technique is the secret here: parboiling the potatoes, chilling them overnight, then grating and pressing them into a compact cake gives you that signature shatteringly crisp crust with a tender, yielding interior. Patience during the undisturbed cook time is what builds the deep golden crust on each side, so resist the urge to peek or stir. Serve it cut into wedges straight from the board while it's still crackling hot — it's the kind of simple, ingredient-forward cooking that reminds you how extraordinary a short ingredient list can be.
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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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