Serves: 2
1 pinch salt and pepper, to taste
3 tablespoon vegetable or olive oil for frying; more as needed
Ingredients
4 potatoes, peeled1 pinch salt and pepper, to taste
3 tablespoon vegetable or olive oil for frying; more as needed
Directions
Preparation:5min › Cook:10min › Ready in:15min- Peel and Grate raw potatoes using the large holes of a hand grater.
- Working with a fistful at a time, squeeze as much liquid as possible out of the potatoes.
- Heat olive oil in frying pan, enough to coat bottom of pan.
- When the oil begins to ripple and quiver slightly, take a fistful of potatoes and place it in the pan.
- Season it with salt and pepper if desired.
- Allow the bottom of the rösti to cook and develop golden crust undisturbed as moving around or flipping too soon will cause the rösti to fall apart. Using a spatula, peek underneath to check the color.
- If you’re confident enough to just flip the rösti in the pan, go for it—it’s quick and efficient. If you’re not, carefully slide the rösti out of the pan onto a dinner plate and return the pan to the heat. Put another plate on top of the rösti and, holding tightly, flip the plates over. Slide the inverted rösti back into the pan and continue cooking until the new bottom is browned and the potatoes feel really tender in the middle when poked with a knife (try to snitch a few strands from the center and taste them for doneness), another 4 to 6 minutes.
- Drain on paper towel to remove any excess oil before serving.
