Rosti Potatoes (4)

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A two ingredient recipe – potatoes and oil – albeit the potatoes have to be grated either using a food processor attachment or more laboriously, by hand. Rosti, basically a potato cake, is a Swiss dish and, indeed, many Swiss think of it as their National Dish.

Potatoes are starchy so, after grating, they need a good rinse in a colander and then drying in a clean T-towel. While cooking rosti it is important to be on hand to squash down the potatoes and watch to check when they are translucent and softening. Serve in slices.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
2 x baking potatoes – grated

Heat 1 tbsp. of seasoned oil in a frying pan and when sizzling (you want a fairly high heat to start with and then can turn it down a little) add the grated potato and squash down with a large spatula and cook for around 10 minutes until potatoes are translucent and softened and the bottom side should be browned by then. Loosen the rosti with a palate knife or spatula and turn on to plate. Add the second tbsp. of oil and let it heat up again. Return rosti to pan uncooked side down for another 10 minutes or so. Remove rosti from the pan onto a serving platter and cut into slices.

 

 

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