Peanut Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior quite like this classic Swiss potato cake. The technique here is the real secret — parboiling the potatoes just halfway, then chilling them overnight, gives you the ideal texture for grating and pressing into a cohesive, golden disc. Butter and a neutral oil like canola or sunflower work together in the pan to build that deep, caramelized crust without burning, and the bold flip halfway through is genuinely satisfying to pull off. The ingredient list is refreshingly short: just potatoes, salt, pepper, butter, and oil — nothing hidden, nothing processed, nothing to second-guess. That simplicity is actually what makes this dish so reliable for anyone navigating nut-related concerns, since there are no sauces, coatings, or packaged shortcuts that might introduce cross-contact risk. Serve it cut into wedges straight from the board while it's still crackling hot, and don't be surprised if it disappears before it even makes it to the table.
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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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