Potato Rosti

Rösti or Röschti is a classic Swiss dish consisting mainly of potatoes and is normally served to accompany other dishes. Rösti is made with cooked or raw coarsely grated potato and depending on the frying technique other fats are added such as butter seasoned with salt and pepper. If no fat is used, oil or butter need to be used for the frying. The grated potato mixture is shaped into rounds generally measuring between 3 and 12 cm in diameter and 1 to 2 cm thick. Rösti is frequently formed inside the frying pan and pan fried, but can also be baked in the oven. Although basic rösti consists of nothing but potato, extra ingredients are occasionally added, such as bacon, onion, cheese, apple or fresh herbs.

Ingredients make 12

750 g potatoes

3 tbls soft butter (60g)

½ tsp sea salt

¼ tsp white pepper

Method

Place potatoes with the skin in a pot with salted water and bring to the boil over medium heat. Boil for 10 minutes and cool in cold water. Place potatoes in the fridge until cold approx 60 minutes or overnight.

Peel and grate the potatoes and place in a large bowl. Combine with soft butter, salt and pepper. Shape mixture in a 7 x 1 cm in diameter ring on a piece of baking paper. Place in the fridge until ready to cook. Heat a 20 centimeter in diameter non stick frying over medium heat and fry the patties over medium heat for approx. 8 minutes on each side. Place patties on a plate and serve.

Note: To make one large rosti; heat a 20 centimeter in diameter non stick frying over medium heat. Add the mixture and press firmly down. Fry for approx 15 minutes or until the base is golden brown and crispy. Slide the rosti onto a board and flip back into the frying pan, leaving the cooked side up. Fry for further 10 minutes and turn onto a plate. Cut into wedges and serve straight away or keep warm in the oven.