Walnut Free Swiss Rösti
Few dishes nail the contrast of shatteringly crisp exterior and tender, yielding interior the way this classic Swiss potato cake does. The secret is in the parboil-and-chill method — cooking the potatoes halfway through, then refrigerating them overnight so the starches firm up and grate into long, dry shreds that fuse together beautifully in the pan. The only fats involved are butter and a neutral oil like canola or sunflower, which means the ingredient list is refreshingly short and completely free of any nut-based oils or hidden allergens that can sneak into restaurant versions. Getting that deep golden crust on both sides is a matter of patience and heat control, and the flip — using a plate to invert the whole cake — is genuinely satisfying once you nail it. Serve it cut into wedges straight from the board while it's still crackling, because rösti waits for no one.
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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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