Rosti potato
Ingredients
- 4 waxy potatoes
Instructions
- Scrub the potatoes clean.
- Boil the potatoes in the skin in salted boiling water until tender.
- Drain and leave to cool for a minute.
- Peel the skin off and coarsely grate the potatoes.
- Season to taste with salt and pepper.
- Heat some butter in a frying pan.
- Place the grated potato in the pan, either in one large rosti or in smaller individual portions.
- Bake on one side until golden and flip over to cook the other side.
- Finish cooking the rosti and serve warm as a potato side dish.
Stuff to know
Cook the rosti on medium heat or they will burn before cooking through.
Use waxy potatoes since they will hold their shape better when boiling.
Peeling the potatoes after boiling keeps the starch in that you need to keep the rosti together. That’s why they are sticky when you grate them.
Rosti is a traditional Swiss dish and is often served with grilled or roast meat.
Add some paprika powder or grated cheese to the rosti.
Use waxy potatoes since they will hold their shape better when boiling.
Peeling the potatoes after boiling keeps the starch in that you need to keep the rosti together. That’s why they are sticky when you grate them.
Rosti is a traditional Swiss dish and is often served with grilled or roast meat.
Add some paprika powder or grated cheese to the rosti.
