I don’t know why I have never made potatoes like this before as they are delicious and a little bit different and there are only two ingredients – baking potatoes and olive oil. A rosti is basically a potato cake. The potatoes are grated by hand or with a food processor attachment. Potatoes are starchy so they need a good rinse in a colander and drying in a clean T-towel. While cooking the 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/skillet 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 around the edges and underneath with the spatula and turn rosti out onto a flat chopping board.
Add the second tbsp. of seasoned and, again, when sizzling place the rosti back in the pan cooked side up and cook for another 10 minutes.