Pecan Free Swiss Rösti
Few dishes nail the balance of crispy and creamy quite like this classic Swiss potato cake. It starts with a smart parboil-and-chill technique that gives the grated potatoes just the right texture — firm enough to hold together, tender enough to melt in the middle once cooked through. The combination of butter and neutral oil in a hot skillet builds that signature deep golden crust on both sides, and the confident flip halfway through is genuinely satisfying to pull off. The ingredient list is refreshingly short: potatoes, salt, pepper, butter, and oil — nothing hidden, nothing to second-guess. For anyone navigating nut allergies or sensitivities, this is the kind of recipe where you can cook with total confidence because every single component is straightforward and easy to verify. 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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