Pistachio Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and creamy, yielding interior the way this classic Swiss potato cake does. The technique is the whole story here — parboiling the potatoes just halfway, then chilling them overnight, gives you the ideal texture for grating and pressing into a tight, cohesive cake that holds together beautifully in the pan. A combination of butter and neutral oil keeps the crust from burning while building that deep, golden color that makes every wedge look like it came out of a mountain chalet kitchen. The confident flip is the dramatic moment every cook secretly loves, and once that second side turns the same rich bronze, you know you've nailed it. Because the ingredient list is so clean — just potatoes, butter, oil, salt, and pepper — there's zero concern about hidden additives, shared-facility allergens, or anything unexpected sneaking into your meal. It's naturally free of nuts in any form, so you can serve it to a crowd without a second thought. Crispy, golden, and deeply satisfying, this is the kind of side dish that quietly steals the whole table's attention.
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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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