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A Swiss favorite, this potato dish of fried, grated potato goes well with many meat dishes such as steak or fried fish.
- 2 × 100g-150g floury potatoes
- 25g unsalted butter (melted)
- 10g unsalted butter (unmelted)
- 1 tablespoons of olive oil
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- Peel the potatoes and then grate them using the large side of the grater.
- Place the grated potato in the middle of a clean tea towel, gather up the corners and squeeze as much liquid as possible out of the potato.
- Put the grated potato into a bowl, add the melted butter, season with salt & pepper and mix together, ensuring all the potato is coated in the butter.
- In a non-stick frying pan heat the oil and the 10g of unmelted butter.
- Tip the grated potato mixture into the frying pan, spread it out so that it fills the pan and press it down with the back of a spoon to form and compact the rosti. Also, use the spoon to tidy the edges into a smooth circle.
- Cook over a moderate heat for about 5 minutes or until it is golden brown underneath (you can check the colour by watching the edges of the rosti, when they start to turn brown you can slightly lift up the rösti with a spatula to check the colour, however, don’t do this too early as the rösti might break apart).
- Loosen the rösti from the frying pan by shaking the pan and/or using a spatula.
- When it is loose, it needs to be turned over. Slide the rösti onto a plate, put another plate on top and, firmly holding both plates together, carefully flip them over. Slide the rösti back into the pan.
- Cook for 5 more minutes (or until golden brown) and then slide the rösti onto a chopping board.
- Either cut into slices or, using a pastry cutter, cut out rounds.
- The thickness of the rösti can be varied by not completely filling the pan but instead, bunch it up slightly towards one side of the pan. However, the thinner the rösti, the crispier it will become.