Wheat Free Swiss Rösti
Crispy on the outside, tender and yielding within, this classic Swiss potato cake is the kind of dish that earns a permanent spot in your weekly rotation. The entire recipe is built on just potatoes, butter, oil, salt, and pepper — nothing hidden, nothing complicated, and absolutely nothing derived from wheat or grain-based fillers. That simplicity is exactly what makes it so satisfying for anyone navigating a wheat-free kitchen without wanting to sacrifice real, hearty comfort food. The technique is where the magic lives. Parboiling the potatoes and then chilling them overnight draws out excess moisture and firms up the starch, which is what gives you that dramatic, lacquered crust when the shredded cake hits the hot butter and oil. No binders, no flour, no breadcrumbs — the potato itself holds everything together beautifully. The confident flip halfway through is the only moment that requires a little nerve, and the payoff is a second side just as golden as the first. Serve it cut into wedges straight from the cutting board while it's still crackling hot. It works as a stunning side alongside eggs, roasted meats, or simply on its own with a sprinkle of flaky salt.
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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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